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Thin and Crispy Cardamom and Milk Chocolate Chip Cookies

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 28 cookies 1x


Thin and crispy chocolate chip cookies, filled with warming cardamom and chunks of milk chocolate


  • 250g unsalted butter, at room temperature
  • 200g white sugar
  • 120g dark brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla bean paste
  • 280g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 525g chocolate (I used 400g milk and 125g 60% just for some variation), chopped
  • Flaky Sea Salt such as Maldon for finishing


  1. Preheat the oven to 350f° / 180°c and line 3-4 baking sheets with parchment paper (you can also use 2 and just switch out the cooled cookies with more dough as you go if you don’t have lots of baking sheets).
  2. In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary.
  3. Sift together the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Add to the mixing bowl, and mix on low to just combine.
  4. Add 425g of the chopped chocolate, reserving 100g, and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
  5. Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6 dough balls fit well for me. Press a few pieces of the reserved chocolate onto the tops of the balls.
  6. Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
  7. Store in an airtight container at room temperature.

Keywords: Thin and crispy, cardamom, chocolate chip cookie, milk chocolate