Forget cut, colour and clarity, these are the three Cs you need to know about. Coffee and chocolate are an established match made in heaven, but the added layer of fragrant savoury cardamom takes these cookies to a new level.
Ingredients 14
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Method 5
Preheat the oven to 160°C (320°F) and line two baking trays with baking paper.
Place the , and in a heatproof bowl set over a saucepan of simmering water and melt until smooth and combined (don’t let the bottom of the bowl touch the water). Remove the bowl and set aside to cool slightly.
Place the , replacer powder and in the bowl of an electric mixer fitted with a balloon whisk and whisk on high for about 1 minute. Add the and and beat on high for 3 minutes, or until fluffy. Swap the whisk for the paddle attachment, then pour in the and cooled chocolate mixture and mix on medium speed until well combined.
Sift the and over the chocolate mixture, add the and and mix on low until just combined. Quickly fold through the .
Drop tablespoons of batter onto the prepared trays, leaving at least 5 cm (2 in) between cookies to allow for spreading. (Depending on the size of your trays you may need to cook them in a couple of batches.) Bake for 10 minutes, then cool completely on the trays before removing. If you prefer a firmer cookie, add a few more minutes to the baking time.
Shannon Martinez's tips
If you prefer a firmer cookie, add a few more minutes to the baking time.
