I had a hankering for cookies yesterday, so I opened a few of my recipe books for inspiration. I came across a few cookies recipes that I quite liked the sound of, but weren’t quite what I was looking for, so I decided to combine them to create these chocolate, coconut and cardamom cookies.
I used my usual basic cookie recipe and pretty much just made up the rest as I went along, adding freshly ground cardamom seeds, dessicated coconut, white chocolate and a little dark chocolate that needed using up. Then it was time to bake them and keep my fingers crossed.
The result was delicious, if not quite what I expected! My experience of baking with cardamom is that a little goes a very long way, as it can be quite a pungent flavour, so I was surprised that the cardamom wasn’t quite as strong as I thought it would be.
However, that’s no bad thing, as it was still in the background and didn’t overpower the chocolate and coconut. As always, I thought the cookies could have been a bit more coconutty, but they’re lovely as they are.
I think this recipe would work well with any type of chocolate, really – you just need to be careful to adjust the amount of sugar you put in accordingly, depending on whether you go for all white chocolate, milk chocolate or dark chocolate, or a combination of these.
My recipe below lists the quantities that I used, with suggestions for adjusting these depending on which flavour you most like. If you’re looking for a cookie recipe with a difference, this could be it!
- 250g butter, softened
- 30g caster sugar (use around 20g more if using all dark chocolate; 10g less for all white chocolate. Keep the same for milk chocolate)
- 100g brown sugar
- 5 cardamom pods (use more for a stronger flavour)
- 300g self-raising flour
- 30g dessicated coconut (use more for a stronger flavour)
- 2 tbsp milk
- 125g white chocolate, roughly chopped (or use any chocolate you like)
- 50g dark chocolate, roughly chopped (or use any chocolate you like)
- Pre-heat the oven to 180C/Gas 4/fan 160C. Line some baking trays with baking paper.
- Release the seeds from the cardamom pods and grind them to a powder in a spice grinder or mortar and pestle.
- Add the butter, sugars and cardamom to a large bowl and beat until light and fluffy.
- Stir in the flour, coconut and milk, and mix well to create a loose cookie dough.
- Stir in the chocolate, ensuring it’s evenly distributed throughout the mixture.
- Take spoonfuls of the dough and roll them into balls, flattening them slightly as you place them on the trays. Space them out to allow for spreading (I usually place no more than nine dough balls on my medium-sized trays).
- Bake for 15-20 minutes, until you can see the edges browning but the middles still look a little soft. Take the cookies out of the oven and leave to cool on the trays for 5 minutes, before transferring them a wire rack to cool completely.