Chocolate Cardamom Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 tsp Cardamom, ground
  • 1/2 cup Cocoa powder or a combination cocoa powder, natural
  • 1/2 tsp Salt
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

Found on girlversusdough.com

Ingredients

• 1¾ cups (249 g) all-purpose flour
• ½ cup (50 g) natural cocoa powder or a combination cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter, room temperature
• 1¾ cups (347 g) sugar, plus 1 cup (198 g) for rolling
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cardamom (optional)

Directions

• Adjust an oven rack to the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.
• Place the remaining 1 cup sugar in a medium bowl. Stir in cardamom, if desired.
• Form the cookies into 3-ounce (85 g) balls (a scant ⅓ cup each). Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centers are puffed and starting to crackle.
• Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.