Chewy Chocolate Sugar Cookies with Cardamom
These rich and chewy chocolate sugar cookies are rolled in cardamom sugar, making for a very delicious cookie!
Servings 20 cookies
Equipment
Ingredients
- 2 cups [284 g] all-purpose flour*
- 1/2 cup [50 g] Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 cup [2 sticks or 227 g] unsalted butter, at room temperature
- 1 3/4 cup [350 g] granulated sugar, plus 1/2 cup [100 g] for rolling
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 oz [57 g] semisweet or bittersweet chocolate, chopped into bite-sized pieces
- 1 teaspoon ground cardamom
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
- In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cup [350 g] of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until just combined, then add the chopped chocolate and mix until incorporated.
- Place the remaining 1/2 cup [100 g] of granulated sugar and cardamom in a medium bowl, and whisk to combine.
- Scoop the dough into 1 1/2 oz [45 g] portions [2 tablespoons]. Roll each ball in the sugar until they are evenly coated. Place 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Notes
Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.