Ingredients (~30 cookies)
- 3 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1 tsp fine salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 2 2/3 cups granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 Tbsp pure vanilla extract
- 3 oz semisweet or bittersweet chocolate, chopped into bite-sized pieces
For the Coating
- 3/4 cup granulated sugar
- 1 1/4 tsp ground cardamom
Make the Cookie Dough
Preheat the oven to 350°F. Line three large baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the 2 2/3 cups of granulated sugar and beat again on medium speed until the mixture is light and fluffy, which takes ~2-3 minutes.
Add the egg, egg yolk, and vanilla, and beat on low speed until just combined.
Add the flour mixture and beat again on low speed, mixing only until it is just combined. Add the chopped chocolate and mix on the lowest speed until it’s incorporated.
Coat and Bake the Cookies
In a medium, shallow bowl, whisk together the remaining 3/4 cup of granulated sugar and the ground cardamom for the coating.
Scoop the dough into 2-tablespoon portions (about 1.5 oz each). Roll each portion into a ball and then roll it in the cardamom-sugar mixture until it’s evenly coated on all sides.
Place the coated dough balls on the prepared sheet pans, leaving a few inches of space between them.
Bake one pan at a time for ~12-14 minutes. The cookies are done when the sides are set and the tops begin to crackle. Rotate the pan halfway through baking.
Transfer the sheet pan to a wire rack and let the cookies cool on the pan for ~5-10 minutes. After they’ve set, you can remove the cookies and let them cool completely on the wire rack.
Chewy Chocolate Sugar Cookies with Cardamom
Ingredients
Ingredients (~30 cookies)
- 3 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1 tsp fine salt
- 1 1/2 cups unsalted butter 3 sticks, at room temperature
- 2 2/3 cups granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 Tbsp pure vanilla extract
- 3 oz semisweet or bittersweet chocolate chopped into bite-sized pieces
For the Coating
- 3/4 cup granulated sugar
- 1 1/4 tsp ground cardamom
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, cocoa, baking soda, and salt in a small bowl.
- Beat butter until creamy, then add sugar and beat until fluffy.
- Mix in eggs and vanilla on low speed.
- Add flour mixture and beat until just combined.
- Fold in chopped chocolate.
- Mix coating sugar with cardamom in a shallow bowl.
- Scoop dough into 2-tablespoon balls and roll in cardamom-sugar.
- Place coated balls on baking sheets with space between.
- Bake one pan at a time for 12-14 minutes, rotating halfway.
- Cool cookies on pan for 5-10 minutes, then transfer to wire rack.
