Orange Cardamom Chocolate Chip Cookies
This bright, citrusy take on a classic is perfect for summer entertaining.
Equipment
- Stand Mixer
Ingredients
- 2 cups cake flour
- 1 2/3 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp cardamom ground
- 1 Tbsp orange extract
- 1 1/2 tsp salt
- 2 1/2 sticks salted butter
- 1 1/4 cups dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp Tahitian Vanilla Extract Single-Fold
- 20 oz bittersweet chocolate chips
- 1/2 tsp sea salt
Instructions
- In a medium bowl, sift together flours, baking soda, baking powder, salt, and cardamom.
- Using a stand mixer with a paddle attachment, cream together butter and sugars for about 5 minutes, or until very light.
- Add eggs, one at a time, stirring well after each addition. Add in the orange and vanilla extracts.
- Reduce speed to low, and mix in dry ingredients until just combined. Add chocolate chips and mix to combine.
- Cover dough with plastic wrap, pressing wrap down to surface of dough. Refrigerate for 24-36 hours.
- After dough has had enough time to rest, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop six 3 1/2-ounce mounds of dough onto baking sheet. Lightly sprinkle a small amount of sea salt over each cookie. Bake until golden brown but still soft, about 18-20 minutes. Cool on baking sheet for 10 minutes, then transfer cookies to wire cooling rack.