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chocolate chip cookies with cardamon and orange zest

Orange Cardamom Chocolate Chip Cookies

Yield: 1 ½ dozen
Prep Time: 20 mins
Cook Time: 15 mins
Chill Time: 10 mins
Total Time: 45 mins
Course: Dessert
Cuisine: American
Keyword: cookies, chocolate chip cookies, orange cardamom cookies, spiced chocolate chip cookies
Servings: 9 servings at 2 cookies each
Author: Maryanne Cabrera

Ingredients

  • 1 cup unsalted butter sliced into tablespoons
  • ¾ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ground cardamom
  • 2 teaspoon finely grated orange zest
  • 1 teaspoon kosher salt
  • 1 ½ cup dark or semisweet chocolate chips

Instructions

  • Preheat oven to 350°F. Line baking sheet with parchment paper.
  • In a sauce pot, melt butter over medium heat. It is best to have butter cut into similar sizes/shapes so they melt evenly. Once butter has melted, continue to heat until butter, swirl pan occasionally to equally distribute heat. Butter will eventually bubble and foam up. Continue to swirl pan as needed. At this point, the bottom of the pan should have brown bits. Be careful not to burn the butter. Remove butter from heat once the butter smells nutty and has a nice fragrant aroma. Let brown butter cool for 5-10 minutes, until warm to the touch (not burning hot).
  • In a large bowl, whisk together flour, baking soda, baking powder, ground cardamon, orange zest, and salt. Set aside.
  • Once butter has slightly cooled, add brown sugar and granulated sugar. Whisk to combine. The sugars should melt into the butter creating a thick and creamy paste. Add eggs one at a time. Whisk until combined
  • Add flour mixture to butter all at once. Fold with a spatula to incorporate dry ingredients. When dry is almost combined, add the chocolate chips and mix in.
  • Using a cookie scoop or two spoons, scoop out mounds of cookie dough. If the dough is too soft/too warm and spreading too much, chill cookie dough in the fridge for 5-10 minutes. Place cookie mounds on prepared baking sheet, giving mounds enough room to bake and slightly spread. Bake for 12-15 minutes until cookies have spread out and are a nice golden brown. Let cool in pan for a couple seconds before transferring to a wire rack to cool completely.