Ingredients
48
48 servings
- •3.25 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon ground cardamom
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •1.5 cups brown sugar, firmly packed
- •1 cup unsalted butter, softened
- •0.5 cup white sugar
- •2 large eggs, at room temperature
- •2 tablespoons instant espresso powder
- •1 tablespoon vanilla extract
- •1 (12 ounce) bag semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
- Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutritional Facts
Per 48 servings
- Calories: 137
- Carbohydrate: 20g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 13g
Related Recipes
Jen's Almond Cardamom Cookies
Espresso Chocolate Chunk Cookies
Lemon Vanilla Cardamom Cookies
Cardamom Bread
Easy Cardamom Bread
Cardamom-Spiced Carrot Cupcakes
Espresso Biscotti
Cardamom French Toast Casserole
Pepper Cookies I
Espresso Brownies
Cardamom Pistachio Sugar Cookies
