Chocolate and cardamom.  Have you tried it?  Surprisingly, it took me a while to get around to trying my new favorite  combo.  I say surprisingly, because it is well known in my family that I like weird chocolate.  My favorite chocolate maker, Vosges Haut Chocolate, makes all kinds of delicious and interesting chocolates.  Chocolate with curry (incidentally, one of the best Seattle chocolate makers, Theo Chocolates, also makes a coconut curry chocolate bar that is beyond delicious!), chocolate with wasabi, chocolate with red pepper, chocolate with gogi berries…  So, as you can see, it is strange that it has taken me this long to get on the chocolate-cardamom band wagon.  But here I am, fully on board with this truly winning combination.

The thing about these particular chocolate cardamom cookies is that they are so much more than a simple chocolate cookie.  First of all they are based on a recipe for buttermilk chocolate cookies that I found on Baking Bites blog.  Since they are made with buttermilk, the texture is soft and gooey like a brownie.  Also, they are filled with chocolate chunks for an additional chocolate kick.  Finally, the cardamom takes them from just a sweet, gooey, guilty, chocolatey cookie to a sophisticated, grown-up cookie.  These cookies will definitely be finding a place on my Christmas plates in the years to come.

Gooey Chocolate Cardamom Cookies

Recipe adapted (and I use this word very loosely, I pretty much just added cardamom…) from Baking Bites’ Ultra Chocolatey Buttermilk Cookies

makes 3 dozen

Ingredients

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup (1 stick) unsalted butter, melted

3/4 cup Dutch-process cocoa powder

1 teaspoon ground cardamom

2 cups granulated sugar

1 tsp pure vanilla extract

2/3 cup lowfat buttermilk or in my case, drinking yogurt

1.5 cups chopped chocolate semi-sweet, milk, dark, whatever floats your boat

Directions

Preheat oven to 350 degrees. Line your baking sheet with a silicone baking mat or parchment paper; set aside.

In a small-medium sized bowl, combine the flour, baking soda, salt and cardamom.

In a medium sized mixing bowl, beat melted butter and cocoa powder until smooth.  Add sugar, vanilla, and yogurt.  Slowly mix in flour until just combined.  Stir in chocolate chunks.

Scoop the dough onto the lined baking sheets about 1 1/2 inches apart (I used a medium-sized cookie scoop). Bake for 10-12 minutes. Cool the cookies on the baking sheet for a couple of minutes before transferring to a wire rack to cool further.