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These chocolate chip cookies sound wild but I promise you they’re amazing! If you love savory sweet or miso chocolate chip cookies, this recipe is for you! These cookies are smoky, savory, and sweet! I used ground black cardamom and lapsang souchong tea to add smokiness. I then added super-roasted almonds to the mix for some nuttiness. The combination is unreal!
I highly recommend grinding your black cardamom yourself. Black cardamom is different than green cardamom in that it’s larger, and has a smokiness to it that green cardamom does not. It pairs really well with lapsang souchong tea. Lapsang souchong tea is a type of black tea that is dried via smoking over a fire (typically made from pine). It originates from China and it has a wonderful sweet barbecue and wood-smoked flavor. You can find it on Amazon, but feel free to omit the tea id you can’t get your hands on it!
I paired the smokey black cardamom and lapsang souchong tea with toasted almonds. I roasted the almonds until they were almost burnt. I love the nuttiness and aroma that comes from toasted almonds and it tempers the smokey, savory flavor of the cookies.
These chocolate chip cookies have a lovely savoriness and sweetness to them. It’s truly balanced and I will 100% be making these more often!
Black Cardamom and Toasted Almond Chocolate Chip Cookies
Ingredients
- 1/2 cup (70 g) almonds
- 2/3 cup (150g) unsalted butter
- 2/3 cup (138g) dark brown sugar, packed
- 2/3 cup (138 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg ( or 1/4 cup applesauce)
- 1 tsp vanilla extract
- 1/4 tsp black cardamom, freshly ground
- 1/4 tsp lapsang souchong tea(optional), finely ground
- 1 3/4 cup plus 2 tbsp (236 g) all purpose flour
- 126 g semisweet chocolate (I used Valrhona 73%)
- flaky salt (optional)
Method
- Preheat oven to 350°F.
- Spread 1/2 cup (70 g) almonds out onto a baking tray and roast in the oven for 15 minutes or until golden brown. You want to toast them as far as you can without burning them! Mix halfway through roasting and cool. Coarsely chop and set aside.
- In a mixing bowl, add 2/3 cup (150g) unsalted butter, 2/3 cup (138g) dark brown sugar, and 2/3 cup (138g) granulated sugar. Mix on high speed for 3 minutes. Add 1 egg (1/4 cup of applesauce if you're doing it eggless), 1 tsp vanilla extract, 1/4 tsp black cardamom powder, 1/4 tsp lapsang souchong tea, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix on high for 1 minute. Add in 1 3/4 cups plus 2 tbsp (236 g) all-purpose flour and mix on low speed until half the flour has been incorporated. Add in the chopped almonds and 126 g semisweet chocolate, leaving about 1/4 cup behind to place on top of the cookies later on. Continue mixing on low speed until all the flour has been incorporated. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
- Line a baking sheet with parchment paper or a silicone mat. Roll 2 tablespoon size scoops of dough (36g each) into 24 balls. Place on the parchment-lined baking sheet 2 inches apart. Top each dough ball with additional chocolate chips. Bake for 12-14 minutes. Sprinkle with flaky salt. Let the cookies cool on the cookie sheet until completely cool.
