Cardamom White Chocolate Cookie Recipe, by Julie Harvey
Prep: 12-15 mins
100g golden Sugar
70g unrefined Dark Muscovado Sugar
125g unsalted butter, softened
1 medium egg
250g plain white flour
80g Valrhona Ivoire chocolate, chopped into small pieces
8 cardamom pods or 1Tbsp ground cardamom
A pinch of salt
1/2 tsp baking powder
Preheat the oven to 375•
Using an electric mixer, cream together the butter and both sugars until light and fluffy.
Pre-whisk the egg and then slowly add to the mixture slowly making sure it is completely incorporated.
Remove the husks from the cardamom pods and use the black seeds inside. Ground the seeds in a pestle and mortar to release the aromas before adding to the rest of the mixture.
Add the sifted flour, salt and baking powder and mix until well combined. Fold in the cardamom pods and white chocolate until evenly mixed.
Line a baking sheet with parchment paper or a silicone baking mat and using a dessert spoon, spoon balls of the mixture onto the baking sheet leaving some space between them so the cookies don’t turn into twins.
Place in the oven and cook for 12-15 minutes, they may seem quite soft when they first come out but this is fine, as they will harden as they cool down.
*Note that the 12 Top Cookie Recipes will be released every Thursday leading up to Christmas 2013, with 2 new recipes per week. They are not ranked in order… they are all equally decadent as voted by the team at JACEK Chocolate (yes, we had a cookie contest and these were the winning recipes). Follow us on Twitter (@jacekchocolate) or on Facebook to be notified when recipes are added.