Ingredients
2 sticks unsalted butter, soft, room temperature
⅔ cup powdered sugar
3 tsp ground cardamom, divided
½ tsp kosher salt
1 tsp vanilla extract
1 large egg yolk
2 cups all purpose flour
1 cup Scharffen Berger 43% Oat Milk Chocolate with Coconut Sugar Baking Chunks
½ cup granulated sugar for rolling
In a mixer on medium speed with the paddle attachment, cream the butter, sugar, 2 tsp of the cardamom, salt, and vanilla until smooth and uniform. Add the yolk and mix until fully combined, stopping and scraping the mixer down with a spatula as needed to make sure everything is incorporated.
Add the flour on low speed and mix to combine. When the flour is about 50% incorporated, and the chocolate chunks. Continue mixing until all the flour is incorporated and the dough is uniform.
Place the dough onto a sheet of parchment paper and form it into a log about 2” in diameter.
Use the parchment to help roll it into a smooth cylinder. Wrap in plastic and chill overnight or up to one week in the fridge.
When ready to bake, heat the oven to 325 degrees with a rack in the middle. In a small bowl mix the remaining teaspoon of cardamom and granulated sugar. Let the dough soften slightly at room temperature- about 30 minutes.
Slice the dough into rounds 1/2” thick and roll the edge of each in the cardamom sugar. Arrange the cookies on parchment lined baking sheets, spaced 1” apart. Bake until slightly golden brown on the edges, 15 to 18 minutes. Cool on racks. Repeat with any remaining dough.
Recipe developed by Caroline Schiff for Scharffen Berger
