My love for cardamom inspired me to experiment with dark chocolate and cardamom for my Christmas baking. This is a variation on the Dark Chocolate Spice cookies found in my new book, Sassy Cookies.
Makes 30 to 36 cookies
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
1/4 teaspoon baking soda
3/8 teaspoon ground cardamom
1/8 teaspoon fine sea salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 teaspoon pure vanilla extract
1 large egg yolk
Vanilla Sugar (optional, for dusting)
1/2 cup granulated sugar
1/2 vanilla bean, cut into two pieces
In a medium bowl, sift together flour, cocoa, baking soda, cardamom, and sea salt. Set aside.
In the large bowl of an electric mixer, combine butter and sugars. Set mixer speed to high and beat until light and fluffy, about 2 to 3 minutes. Add vanilla and egg yolk. Beat until light and fluffy, about 1 to 2 more minutes. Reduce speed to low. Add flour mixture and mix until smooth. Shape into a disk, wrap in wax paper or plastic wrap, and refrigerate 1 hour or overnight.
If dusting with vanilla sugar:
In a food processor, pulse sugar and vanilla bean pieces until vanilla bean is pulverized. Sieve mixture to remove any seeds.
Preheat oven to 350F. Line cookie sheets with parchment paper.
Roll dough between sheets of wax paper, to 1/4-inch thickness. Cut with 1 1/2-inch cookie cutters. Place cookies on prepared cookie sheets, spacing them about 2 inches apart.
Bake about 10 to 12 minutes, until cookies puff and tops begin to crack. Cool cookies on cookie sheets for 2 minutes, and then transfer cookies, still on parchment, to wire racks to cool completely. Dust lightly with vanilla sugar.
Cookies can be stored in an airtight container for up to 5 days.