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Christmas is almost here! I love this time of year! I look forward to taking part in cookies exchanges to raise money for No Kid Hungry. This year I participated in The PinterTest Kitchen‘s Cookie exchange! I sent off my delicious cookies over to Allison from The PinterTest Kitchen, Deanna from Seduction in the Kitchen (oo la la!) and Megan from The Emotional Baker. These white chocolate and cardamom cookies are my go-to cookies during the holidays. Their chewy, smell amazing and are so unique!
I’ve made these cookies for years but, for some reason, I never actually put the recipe up on the blog! I was inspired by thandai masala, a mixture of ground nuts and warm spices used in a milk-based drink around Holi. The kitchen smells like cardamom when you’re done baking them and it truly feels like the holidays. I used the base recipe for Jacque Torres’s Chocolate Chip Cookies with a few changes here and there. Don’t fix what ain’t broken, amirite?
I topped my cookies with Christmas sprinkles to make them more festive! I hope Megan, Deanna and Allison enjoyed them! What’re your favorite cookies to make for the holidays?
PrintWhite Chocolate & Cardamom Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/2 tsp ground cardamom (fresh is best!)
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons coarse salt
- 1¼ cups unsalted butter, room temperature
- 1¼ cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 11 oz (1 pkg) white chocolate chips
- 1 cup slivered almonds
- 1/2 cup unsalted and roasted pistachios, chopped
Instructions
- Sift cake flour, bread flour, ground cardamom, baking soda, baking powder, and salt into a medium sized bowl. Set aside.
- In the bowl of your mixer or a large bowl, cream butter and sugars on medium speed until light and fluffy, ~ 5 minutes. Add eggs, one at a time, mixing in between each addition, scraping down the bowl as needed. Add in the vanilla extract and mix. Add dry ingredients and mix on low until the dough just comes together. Fold in the white chocolate and nuts until evenly distributed. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 36 hours, or as long as 72 hours.
- Preheat your oven to 350 F. Line a baking sheet with parchment paper.
- Take 2 tbsp of dough and roll it into a ball (1.5 oz each) and place on the parchment-lined baking sheet 2 inches apart. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 14 minutes.
- Allow the cookies to cool on your baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an air-tight container at room temperature for up to 3 days!
I received the most delicious Cranberry Bliss Cookies from The Emotional Baker, Vegan Chocolate Chip Molasses Crinkle Cookies from The Baking Fairy and Gingerbread Thumbprint Cookies from Fantastical Sharing (I ate all of these way too fast!)! Check out their recipe and more here:
4 Responses
i love the combo of cardamom and white chocolate together too..its been mostly in the form of biscotti but cookies sounds amazing!
I am a big fan of cardamom, a very under utilized spice in my book. And the pistachios in cookies sound delicious.
This looks absolutely amazing! I love the flavor combination! Have a very happy holiday season!
Hetal – these were so delicious I had to make my own batch! They are amazing and quickly becoming one of my favorite cookies 🙂
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