Crispy Chocolate Chip Cardamom Cookies Recipe ｜ How to make Whole Wheat Cookies from scratch at Home
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Summary
Crispy chocolate chip & cardamom cookies recipe. This is a very easy recipe to make delicious cookies from scratch, with a crunchy outside and a chewy middle. Adding a little bit of cardamom powder makes them really tasty. You can also swap cardamom powder with ground pistachios or cashews. I use einkorn whole wheat flour to make the cookie dough. Like most of my recipes, I make these cookies with wholesome and organic ingredients. I use organic jaggery sweetener instead of regular sugar.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 22 Cookies
Ingredients
- 3 Cups Einkorn or Whole Wheat Flour
- ½ Teaspoon Baking Soda
- 1 & ½ Teaspoons Cardamom Powder (Elaichi)
- ½ Teaspoon Salt
- ¾ Cup Butter (Melted)
- ¾ Cup Jaggery Sweetener (Gur) (may use regular sugar)
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- ½ Cup Semisweet Chocolate Chips
Instructions
- In a bowl, add flour, baking soda, cardamom powder, salt, and mix together. Set aside.
- In another bowl, add melted butter, jaggery and whisk together.
- Add in egg, vanilla extract, and mix until smooth.
- Gradually add in dry ingredients to wet ingredients, stirring until evenly combined. (Stir-in the chocolate chips now if you prefer to have them inside the cookie, instead of on top)
- Cover the dough and refrigerate for 30 minutes.
- Preheat oven to 350ºF.
- Take about 1 & ½ tablespoons of dough and shape into a ball. Make 5 more dough balls and place them 2 inches apart on an ungreased baking pan.
- Gently press chocolate chips on top. This also flattens the dough.
- Bake for about 20-25 minutes, or until golden brown.
- Cool the cookies for 3-4 minutes on the baking pan before using a thin spatula to remove them. This prevents the cookies from breaking during removal.
- Transfer them to a wire rack to finish cooling.
Tips
- Let the cookies cool down completely for that perfect crunch.
- You can use parchment paper for easier cleanup from the pan.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Keep unbaked cookie dough in the fridge while waiting to put the next batch in the oven. Do not place cookie dough on a hot baking pan.
- You can make dough balls from the unbaked cookie dough, and freeze for up to 3 months. Bake the frozen cookies for a little longer than the bake time mentioned here.
