Ingredients (~18 Cookies)
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp ground cardamom
Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this aside.
Cream the Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter on medium speed until it’s smooth.
Add 1 1/2 cups of the granulated sugar and continue to beat on medium speed for 2-3 minutes. The mixture should become light and fluffy.
Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Beat in the pure vanilla extract until it is fully incorporated.
Mix the Dough
With the mixer on low speed, gradually add the dry ingredient mixture to the butter and sugar mixture. Mix until the dough is just combined.
Be careful not to overmix.
Prepare the Cardamom Sugar and Roll the Cookies
In a separate, medium-sized bowl, combine the remaining 1 cup of granulated sugar with the ground cardamom. Stir them together well.
Scoop the dough into large balls, using a scant 1/3 cup for each one.
Roll each dough ball in the cardamom-sugar mixture until it is generously coated.
Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Place six cookies on each prepared baking sheet, spacing them well apart to allow for spreading.
Bake one sheet at a time for 11-14 minutes. The cookies are ready when the edges are set and the centers are puffed and have started to crackle.
Let the cookies cool completely on the baking sheet. They will firm up as they cool.

Chocolate Cardamom Cookies
Ingredients
Ingredients (~18 Cookies)
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 cups unsalted butter 3 sticks, at room temperature
- 2 1/2 cups granulated sugar divided
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp ground cardamom
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Beat butter until smooth in stand mixer, then add 1 1/2 cups sugar and beat 2-3 minutes until fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Gradually mix dry ingredients into butter mixture on low speed until just combined.
- Mix remaining 1 cup sugar with cardamom in separate bowl.
- Scoop dough into 1/3 cup balls and roll in cardamom-sugar mixture.
- Preheat oven to 350°F and line baking sheets with parchment.
- Place 6 cookies per sheet, spaced well apart.
- Bake one sheet at a time for 11-14 minutes until edges set and centers crackle.
- Cool completely on baking sheet.