In more than one word: I can't stop eating Shuna Fish Lydon's Cardamom Chocolate Chunk cookies. I snitch them from the kitchen, brush crumbs off my shirt, dunk them in milk. Just -- yum.
To be honest, I was a tiny bit disappointed at first. The recipe calls for both ground cardamom and seeds, so I was expecting more a cardamom punch. But the ground cardamom is subtle and the seeds, which provide a flavorful burst, are few and far between. I thought about adding more seeds.
But that was on Friday, with my first batch. By today (having baked off two or three dozen more) my feelings have changed: I am fully obsessed. Sure, I might add more cardamom in the future but I've come to appreciate them just as they are: a well loved cookie with new twist.
Cardamom Chocolate Chunk Cookies (adapted)
4 c. all-purpose flour
1 1/2 tsp. baking soda
2 tsp. kosher salt
1 1/2 tsp ground cardamom
1/2 tsp cardamom seeds
2 sticks (16 Tbsp) unsalted butter, softened
1 cup sugar
1 ¼ cups packed dark brown sugar
3 large eggs, room temperature
2 Tbsp vanilla extract
8 oz. 67 to 74-percent dark chocolate, chopped into chunks
3 Tbsp cocoa nibs (optional)
Preheat oven to 375-degrees F; line baking sheets with parchment paper.
COMBINE flour, baking soda, salt, and cardamoms (seeds and ground) in small bowl; set aside. In the bowl of a stand mixer, beat butter, granulated sugar, brown sugar and vanilla. Add eggs to butter mixture one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped chocolate and cocoa nibs (dough will be thick).
Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.