Back at it with my unique flavor combinations: this time, Coffee, Chocolate and …. Cardamom! I think that you all know that I have this absolutely love for cardamom and it pairs really really nicely with coffee, so why not combine the flavors in a cookie. Besides, it makes the kitchen smell amazing on a Sunday morning.
Ingredients
1 cup unsalted butter, melted until browned
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
3 teaspoons vanilla extract
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
1/3 cup coffee beans, finely chopped
Directions
For the Brown Butter: Place the butter in a small saucepan over medium heat and cook for about 6 to 7 minutes – stirring almost constantly – until the butter has browned. It should foam vigorously just as it is becoming browned. Do not let the butter burn. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 to 3 hours, or until the butter is at room temperature.
You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking.
Preheat oven to 375F. Line two large baking sheets with silpat or parchment paper.
In a large bowl combine flour, salt, cardamom, espresso powder, cinnamon, and baking soda; whisk well to combine.
In the work bowl of your stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and chopped coffee beans.
Scoop 2 tablespoon sized scoops of dough and place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
