White Chocolate, Espresso and Cardamom Cookies
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You may think white chocolate chip cookies are one-note, basic or cloying. But these white chocolate, espresso and cardamom cookies from The Modern Spice Rack, a new cookbook by Rachel Walker and Esther Clark, give the confection the grown-up update it deserves. Freshly ground cardamom and bold espresso powder are just the match for indulgent white chocolate, a stellar sweet contrast to both.
“These cookies are inspired by the centuries-old method of making Turkish coffee, which is distinctively strong, dark and often flavored with cardamom pods,” explain the authors. The recipe calls for breaking open the pods and grinding the seeds for the most intense flavor and fragrance possible.
You could add chopped pistachios, macadamia nuts or walnuts to the mix for crunch, or even dried, edible rose petals as a finishing touch. But there’s more than enough in these cookies to salivate over already—promise.
Excerpted with permission from The Modern Spice Rack by Rachel Walker and Esther Clark. Published by Hardie Grant Books.
Ingredients
10 whole green cardamom pods
4 ounces (120g) unsalted butter, softened
Scant ½ cup (80 grams/3 ounces) light brown sugar
¼ cup (60 grams/2 ounces) golden caster (superfine) sugar
1 tablespoon instant espresso powder
3 large egg yolks
1 teaspoon vanilla bean paste
Generous ¾ cup (100 grams/3½ ounces) all-purpose flour
Generous ¾ cup (80 grams/3 ounces) whole-meal rye flour
½ teaspoon flaky sea salt, plus more for serving (optional)
½ teaspoon baking soda
½ teaspoon baking powder
5 ounces (150g) white chocolate, roughly chopped
Directions
1. Bash open the cardamom pods with a mortar and pestle to release the black seeds, then grind them into a coarse powder.
2. In a stand mixer fitted with a whisk attachment, or with an electric hand mixer in a large bowl, beat together the butter and sugars at medium speed until well combined but not too aerated, about 5 minutes. Add the espresso powder, egg yolks and vanilla bean paste and mix again. Add the cardamom, flours, salt, baking soda, baking powder and white chocolate, and mix briefly to combine.
3. Line two large baking sheets with parchment paper. Scoop the cookie dough into 12 nuggets, weighing for accuracy if you’d like (they should weigh about 50g or 2 ounces each). Roll each one into a neat ball. Place them well apart on the lined baking sheets and chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F.
4. Bake for 10 to 12 minutes, then cool completely on the baking sheets. Sprinkle with extra salt if desired. Store in an airtight container for up to three days.
248 calories
13g fat
31g carbs
3g protein
19g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.