Dark Chocolate Salted Caramel Cardamom Espresso Cookies

Rewati Kulkarni's avatar
Rewati Kulkarni

Ingredients

  • 70
    g salted butter
    softened at room temperature
  • 90
    g brown sugar
  • 1/2
    tsp vanilla extract
  • 1/2
    tsp amaro
  • 1
    cardamom pod
    substitute: 1/8 tsp ground cardamom
  • 1
    small egg
  • 110
    g AP flour
  • 1/2
    tsp salt
  • 1/4
    tsp baking powder
  • 1
    tbsp instant espresso powder
  • 100
    g dark chocolate sea salt caramel squares
    I used ones by Ghirardelli
  • Chocolate flavoured fleur de sel
    substitute: regular sea salt

Instructions

1
In a medium sized bowl, beat the butter and sugar together till the mixture is pale and smooth (the colour should be Much lighter than the dark brown of the sugar and the texture should not feel as grainy).
2
Add the vanilla, amaro, and egg to this mixture and whisk on medium speed till the mixture is uniformly sticky.
3
In a separate bowl, mix the flour, salt, baking powder, and espresso. Crack open the cardamom pod and smash the seeds down to a fine powder using a pestle & mortar. Alternatively, use ground cardamom. Mix all dry ingredients well and add this mixture in b
4
Roughly chop up 70 g of the chocolate squares and add them to the cookie dough. Mix well with a spatula to fully incorporate. Preheat the oven to 350 F. Cover the dough with plastic wrap and refrigerate till the time the oven is preheating. Meanwhile, lin
5
Once the oven has preheated, take out the chilled cookie dough and divide it into little balls. These dough balls can be any size, depending on how big you want your cookies to be. Place the dough balls about 2 inches apart from each other on the parchmen
6
Bake for 12 - 14 minutes, till the cookies are fragrant throughout your kitchen, and have started to turn a slightly deeper brown at the edges. Take them off the baking tray, immediately sprinkle the sea salt on them while they’re still warm and gooey, th
Rewati Kulkarni's avatar
In a medium sized bowl, beat the butter and sugar together till the mixture is pale and smooth (the colour should be Much lighter than the dark brown of the sugar and the texture should not feel as grainy).