I have a real love affair with cardamom. It’s so floral and adds such a unique special flair to anything you add it to. Just by adding 1 tsp into this classic chocolate chip cookie recipe it gives the whole cookie a sweet little facelift and that unique touch.
The coconut mixed in with the cardamom, brown sugar and bittersweet chocolate is truly a delicious combination. There is a nice amount of salt in this cookie, which would usually call for adding salt to the title of the recipe but at this point in the game, I feel like finishing a chocolate chip cookie with sea salt is always a must. Chocolate chip cookies just need salt. It brings out all the other flavors so beautifully and makes it feel less heavy.
1 1/4 cup all purpose flour
¼ cup unsweetened shredded coconut- plus more for coating
½ tsp baking soda
1 tsp kosher salt
1 tsp ground cardamom
1 stick unsalted butter-melted
3/4 cup light brown sugar- packed
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg- room temp
1 egg yolk- room temp
1 1/2 cups bittersweet chocolate chips- can also sub with semi or milk chocolate
sea salt to finish
In a bowl mix the flour, baking soda, ¼ cup unsweetened shredded coconut, salt and ground cardamom. Mix together with a whisk and keep to the side.
In another bowl combine the melted butter with the sugars and whisk. Get it nice and creamy. Add the eggs in one at a time and pour in the vanilla extract. Mix together. Mix the flour mixture into the wet ingredients in two stages. Once it is all combined fold the chocolate chips in gently. Wrap the dough in plastic wrap and place in the fridge for up to 2 hours to overnight. You want it to be cold when you bake it.
When you are ready to bake pre-heat the oven to 325 degrees F.
Roll the dough into golf sized balls. Roll the balls in the coconut and cover well. Place around 6 on a lined baking tray and press down gently. Sprinkle the top with sea salt.
Place in the oven for 12-15 minutes until the edges get lightly golden. Remove and let cool.