Double Chocolate Orange Cardamom Cookies
Think your classic crisp edge, chewy center, chocolate chip cookie but with a chocolate cookie base, flavored with orange and cardamom for a little holiday twist, these Double Chocolate Orange Cardamom Cookies are perfect for your holiday cookie box.
Servings: 9 large cookies
Calories: 379kcal
Ingredients
Cookie Dough
- 150 grams salted butter
- 120 grams dark brown sugar
- 120 grams granulated sugar
- 1 small orange zested or half of a large orange zested
- 1 teaspoon cardamom freshly ground seeds, or 1.5 teaspoons pre ground
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 40 grams cocoa powder natural
- 1 egg large
- 160 grams all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Add-ins
- 114 grams 60% chocolate
- flaky sea salt for topping
Instructions
- Preheat the oven to 350 F and place a rack in the center of the oven.
Cookie Dough
- In the a large microwave safe mixing bowl add in the butter and both sugars.
- Microwave in 30 second intervals, 3 times, whisking between each one until the mixture is homogenous and looks like caramel.
- Add in the orange zest using a microplane, ground cardamom (if grinding your own use a mortar and pestle or spice grinder), salt, vanilla, espresso powder and cocoa powder and whisk until combined. Then add in the egg and whisk again.
- Pour in the flour, baking soda, and baking powder and whisk until smooth.
- Place the bowl in the fridge to chill while you melt the chocolate.
- In a smaller microwave safe bowl or over a double boiler, melt the roughly chopped chocolate until smooth.
- Once the cookie dough is scoopable, it doesn't need to be super firm but it should hold it's shape, pour in 80% of the melted chocolate.
- Use a flat rubber spatula to do two big folds of the dough and chocolate together, then pour the remaining 20% over the dough. If it seems soft, let the dough sit for 5-10 minutes at room temperature.
- Line a baking sheet with parchment or a silicone baking mat.
- Use a cookie scoop, I like big cookies so I used a 3 tablespoon (close to a 1/4 cup) scoop, and scoop the cookie dough.
- You should be able to fit about 6 large ones on a standard half size baking sheet (13"x18"). Stagger and space them so they have room to grow.
- The rest of the cookie dough can sit out at room temperature while the first batch bakes.
Bake the Cookies
- Place the first tray of cookies in the oven and bake for 8 minutes.
- Then rotate the pan 180 degrees and bake for another 3-4 minutes until the edges look set but the centers still look quite soft.
- Take the pan out of the oven and immediately sprinkle with flaky salt so it can stick to the melted chocolate.
- Allow the cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely.
- Continue baking until all the cookies have been baked!
- Store in an airtight container at room temperature.
Notes
Tips for making Double Chocolate Orange Cardamom Cookies
- When whisking the butter and sugars, make sure it becomes a completely homogenous mixture. The sugar doesn't need to fully dissolve but it should look like caramel.
- Don't worry about the ingredients being at room temperature, they will all even out as the dough gets mixed together.
- If you don't like orange or don't like cardamom you can absolutely leave either or both out and they will still be delicious double chocolate cookies.
- Be careful not to over mix the dough once you've added the melted chocolate, literally just one or two folds. It will mix more as you scoop the cookie dough.
- If the dough seems too soft to hold it's shape when scooping, let it chill a bit longer.
- Do not over bake these cookies. They will look almost underdone in the middle but as they cool on the baking sheet, the residual heat will finish cooking the inside and cause them to firm up but not become hard.
Nutrition
Calories: 379kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 258mg | Potassium: 194mg | Fiber: 3g | Sugar: 31g | Vitamin A: 449IU | Vitamin C: 0.05mg | Calcium: 42mg | Iron: 2mg