This time of year, I’m an utter nerd about baking, to the point that I have a favorite spice: cardamom. I always think it sounds so pretentious of me, albeit unintentionally. Not there’s anything wrong with cinnamon, nutmeg or even allspice. But given the chance, I almost always replace with cardamom. It’s such a wonderfully layered spice, so rich and full-bodied with that citrus bite.
So when I decided to make chocolate chip cookies the other day, I figured, why not dress them up a bit? Don’t just make chocolate chip cookies; make orange cardamom chocolate chip cookies.
The beauty of these tasty nuggets is that there is absolutely no extra work involved, despite their totally Pinterest-worthy flavor combination. Based on the Nestle Toll House recipe, with a few gourmet twists, this one’s easy to squeeze in between Thanksgiving meal planning and jetting off to midterm exams or picking the kids up from school. 
Orange Cardamom Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 large eggs
- 2 cups chocolate chips
- Zest of half an orange
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
- Stir in chocolate chips and zest. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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