Chewy Chocolate Sugar Cookies with Cardamom
Total Time
28 minutes
Prep Time
15 minutes
Cook Time
13 minutes
Rating
5 out of 5 stars
(1)
Ingredients
20 cookies
- 2 cups [284 g] all-purpose flour
- 1/2 cup [50 g] Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 cup [2 sticks or 227 g] unsalted butter, at room temperature
- 1 3/4 cup [350 g] granulated sugar, plus 1/2 cup [100 g] for rolling
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 oz [57 g] semisweet or bittersweet chocolate, chopped into bite-sized pieces
- 1 teaspoon ground cardamom
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Preparation
Chef’s notes
Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.