The addition of cardamom takes these lightly chocolatey butter cookies to the next level!
Preheat oven to 325C/160C. Line a baking sheet with parchment paper.
Use an electric mixer to cream together the butter, sugar, salt, and vanilla.
Mix the egg yolk in until evenly combined.
In a separate bowl, whisk together the flour, cocoa powder, and cardamom.
Combine the dry and wet ingredients, and mix until a dough just starts to form.
Add chocolate bits, and continue mixing until a smooth, even dough is formed.
Roll dough into a 2 inch log and wrap in plastic wrap. Refrigerate or freeze until firm enough to cut (about an hour in the freezer or 3 hours in the refrigerator.
Carefully slice log into 1/8"-thick cookies with a thin, sharp knife.
Lay cookies out on parchment-lined baking sheet and bake for about 17 minutes, or until the surface just starts to look crisp.
Ingredients
Directions
Preheat oven to 325C/160C. Line a baking sheet with parchment paper.
Use an electric mixer to cream together the butter, sugar, salt, and vanilla.
Mix the egg yolk in until evenly combined.
In a separate bowl, whisk together the flour, cocoa powder, and cardamom.
Combine the dry and wet ingredients, and mix until a dough just starts to form.
Add chocolate bits, and continue mixing until a smooth, even dough is formed.
Roll dough into a 2 inch log and wrap in plastic wrap. Refrigerate or freeze until firm enough to cut (about an hour in the freezer or 3 hours in the refrigerator.
Carefully slice log into 1/8"-thick cookies with a thin, sharp knife.
Lay cookies out on parchment-lined baking sheet and bake for about 17 minutes, or until the surface just starts to look crisp.