Brown Butter Orange Dark Chocolate Cardamom Cookies
Nutty brown butter, fresh orange zest, warm cardamom, and dark chocolate come together in a cookie that's rich without being overly sweet. Rolled in cardamom sugar for a little extra crunch, these cookies have crisp edges and soft, chewy centers.
FOR THE COOKIES
- 8 tablespoons salted butter
- 100 grams brown sugar
- 40 grams granulated sugar
- 2-3 tablespoons fresh orange zest (2 medium oranges)
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon freshly squeezed orange juice
- 195 grams all-purpose flour
- 1¼ teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 bar Theo's 70% Orange Dark Chocolate, roughly chopped
- ⅓ cup mini dark chocolate chips (Guittard)
FOR THE COATING
- ¾ cup turbinado sugar
- 1-2 teaspoons ground cardamom, to taste
Brown the Butter
In a small saucepan over medium-low heat, melt the butter (8 tablespoons), stirring frequently as it begins to foam. Continue cooking until golden-brown bits form at the bottom of the pan and the butter develops a nutty aroma, about 6-8 minutes.
Immediately transfer the brown butter to a heatproof bowl to prevent it from cooking further. Set aside until cool to the touch.
Prepare the Orange Sugar
In a large mixing bowl, combine the brown sugar (100 grams) and granulated sugar (40 grams). Add the orange zest (2–3 tablespoons or 2 medium oranges) and use your fingertips to rub the zest into the sugars until fragrant and evenly distributed.
Rubbing the zest into the sugar helps release the natural orange oils, intensifying the orange flavor
Combine the Wet Ingredients
Add the cooled brown butter to the orange sugar mixture, followed by the whole egg, egg yolk, vanilla extract (2 teaspoons), and freshly squeezed orange juice (1 tablespoon). Whisk until the mixture is smooth, slightly thickened, and well combined.
If the butter is still too warm, the mixture may look greasy rather than smooth. If it's cooled enough to solidify, it may be harder to incorporate.
Add the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour (195 grams), ground cardamom (1¼ teaspoons), and baking soda (1 teaspoon).
Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing, which can make the cookies tough.
Fold in the Chocolate
Roughly chop the dark chocolate bar into chunks. Fold the chocolate chunks and mini dark chocolate chips (⅓ cup) into the dough until evenly distributed.
If the dough feels too soft or sticky to scoop, refrigerate for 10-15 minutes to help it firm up.
Scoop and Coat
In a shallow bowl, combine the turbinado sugar (¾ cup) and ground cardamom (1–2 teaspoons, to taste).
Using a cookie scoop or your hands, portion the dough into evenly sized balls, roughly the size of a golf ball. Using a spoon, roll each dough ball in the cardamom sugar mixture until generously coated.
Arrange the coated dough balls on a parchment-lined baking sheet, leaving enough space between each for spreading. Refrigerate for at least 30 minutes before baking.
Bake and Cool
Preheat the oven to 350°F (175°C).
Bake for 12-15 minutes, depending on the size of your cookies. The edges should look set and lightly golden, while the centers may still appear slightly soft. They'll continue to firm up as they cool.
Let the cookies rest on the baking sheet for 5-10 minutes before transferring them to a wire rack. Allow them to cool for another 10-20 minutes before enjoying.
LEFTOVER DOUGH
Store tightly covered in the refrigerator for up to 3 days. For longer storage, scoop the dough into balls and freeze in an airtight container or freezer-safe bag for up to 3 months.
Bake directly from frozen, adding approximately 1-2 minutes to the baking time. If freezing uncoated dough, roll the balls in cardamom sugar before baking.
BAKED COOKIES
Allow the cookies to cool completely before transferring them to an airtight container. Store at room temperature for up to 5 days.
For longer storage, freeze in an airtight container for up to 3 months. Let thaw at room temperature before enjoying.
