White Chocolate, Espresso and Cardamom Cookies Recipe
These white chocolate, espresso and cardamom cookies, from Rachel Walker and Esther Clark’s “The Modern Spice Rack,” are equal parts elegant, unexpected and indulgent. Read on for the full...
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Cooking tools:
- Mortar and pestle
- Stand mixer
- Whisk
- Hand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Kitchen scale
- Oven
- Refrigerator
- Airtight container
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 10 whole green cardamom pods
- 4 ounces (120g) unsalted butter, softened
- Scant ½ cup (80 grams/3 ounces) light brown sugar
- ¼ cup (60 grams/2 ounces) golden caster (superfine) sugar
- 1 tablespoon instant espresso powder
- 3 large egg yolks
- 1 teaspoon vanilla bean paste
- Generous ¾ cup (100 grams/3½ ounces) all-purpose flour
- Generous ¾ cup (80 grams/3 ounces) whole-meal rye flour
- ½ teaspoon flaky sea salt, plus more for serving (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 5 ounces (150g) white chocolate, roughly chopped
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