Citrus and Cardamom Cookies
Sweet and tart with floral hints these delectable cookies will up your Afternoon Tea game
INGREDIENTS
- 1 cup butter, softened (divided) -
- 2⅔ cups all-purpose flour -
- 7 cardamom pods - seeds removed & finely crushed -
- 1 tsp baking soda -
- ¾ tsp salt (table, kosher, pink, sea, or any combination) -
- ¾ cup brown sugar -
- ¾ cup granulated sugar -
- 1 tbsp lemon zest -
- 1 egg -
- 1 egg yolk -
- ½ cup white chocolate chips -
- ⅔ cup dark chocolate chips
- 1 apple (peeled, cored, minced) -
- ¾ cup chopped walnuts
METHOD
- Melt 10 tbsp butter over medium heat until amber-colored with a nutty aroma. Pour into a heatproof bowl and refrigerate or freeze until solid.
- Whisk together the flour, ground cardamom seeds, baking soda, and salt
- Combine the remaining 6 tbsp of softened butter with solid browned butter, both sugars, and the lemon zest. The mixture should be slightly lighter in color, but not too fluffy.
- Add the egg and the egg yolk. Mix until just combined.
- Add the dry ingredients. Mix until starting to combine - some dry bits will remain
- Add the white and chocolate chips, walnuts, and apple. Mix until fully combined.
- Form dough into 50 g balls (about the size of a golf ball) - should yield 24-27
- Place on a tray and chill in the refrigerator until firm - about 1 hour
- Preheat oven to 375°F
- Line a baking sheet with parchment paper and place cookie dough at least 2 inches apart
- Bake for 15-17 minutes. Edges should be golden brown with soft and puffy center
- Remove from the tray onto a wire rack to cool completely
NOTES
I love a warm cookie straight out of the oven, but I recommend waiting until these are completely cooled. The subtle nuances of flavor really come through once they've reached room temperature.