Wednesday, 2 March 2011

Cardamom Chocolate Chip Cookies

While you're busy voting for your favorite of the options I gave you earlier in the week here's a recipe to whet your appetite for chocolate chip cookies some more....

Cardamom Chocolate Chip Cookies
Makes about 20

Cardamom is the new Cinnamon. I thought everybody knew that. These cookies are loaded with the flavorful spice, and the flavor is complemented by the chocolate in each bite. The cookies are thin, with crisp edges, and a soft centre.

Preparation time – 20 minutes
Cooking time – 10 minutes

½ cup granulated Sugar
¼ cup light Brown Sugar, packed
¼ cup vegan Margarine
2 tablespoons Canola Oil
½ teaspoon Vanilla Extract

¼ cup Soy Milk

1 cup + 2 tablespoons All Purpose Flour
2 tablespoons Cornstarch
1 ¼ teaspoons ground Cardamom
½ teaspoon Salt
½ teaspoon Baking Soda
¼ teaspoon Cinnamon

½ cup vegan Chocolate Chips

Preheat oven to 375°F and line 2 baking sheets with parchment paper.
In a large bowl cream together the sugar, margarine, oil, and extract until light and fluffy.
Add the milk and mix in. The mix will look a little curdled but that is OK.
Sift the flour, cornstarch, salt, ground cardamom, cinnamon, and baking soda into the bowl, and mix until dough forms.
Stir in the chocolate chips.
Spray a tablespoon measure with non-stick spray. Scoop dough into heaping Tablespoons and place on prepared trays 2” apart.
Bake for 9 to 11 minutes until spread, slightly puffed, with undersides golden. The cookies will flatten as they cool.
Cool on trays for 5 minutes prior to transferring to cooling rack.

Cinnamon Chocolate Chip Cookies
If you really, really aren’t a cardamom fan (some people aren’t!) then by all means use cinnamon instead.


sandybadlands said...

Cardamom and chocolate...mmmm. Totally making these.

N said...

ooh those look good!

Angela said...

I love cardamom! I make a cardamom latte. The little flecks remind me of vanilla bean. Those look great, I love thin crispy cookies.

WellspringCreations said...

These sound delicious! I can't wait to try them. Thanks for sharing the recipe.