CHOCOLATE CHUNK SHORTBREAD COOKIES

CARDAMOM

QUICK | EASY | ONE-BOWL

YOU'LL LOVE THIS RECIPE BECAUSE IT'S...

- simple - one-bowl - buttery with  crunchy, sugared edges - spiced with cardamom - perfect for holidays or snacking!

INGREDIENTS YOU'LL NEED

- unsalted butter - brown & white sugar - vanilla bean paste or extract - flour - cardamom - kosher salt - semi-sweet chocolate - eggs - turbinado sugar

01 MIX UP THE COOKIE DOUGH

1. Cream the butter and sugar until it's light and fluffy. Stir in the vanilla. 2. Add the flour, cardamom, & salt until you have a thick dough.

02 ADD THE CHOCOLATE

3. Coarsely chop the chocolate. 4. Fold the chocolate into the cookie dough. 5. Divide into 2 logs, wrap, & refrigerate for 2 hours-3 days.

03 SLICE & BAKE!

6. Brush the cookie dough logs with egg wash & roll in Turbinado sugar. 7. Slice the cookies. 8. Bake until they're golden-brown on the edges. Cool.

PRO TIP!

Coarsely chop the chocolate to get a mix of small and big chunks. If you like a more uniform bite, try using good quality mini chocolate chips.

THE SECRET TO THOSE CRISP, BUTTERY EDGES?

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MAKE SURE TO ROLL THE COOKIES IN TURBINADO SUGAR FOR CRUNCH! TO OFFSET THE SWEETNESS, YOU CAN ALSO ADD A SPRINKLE OF FLAKY SALT.

FREEZER-FRIENDLY

These cookies can be made-ahead for a freezer-friendly option! Freeze either the baked cookies, or freeze the dough to slice and bake later. They're the best!

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. We invite you to gather around our table, share a bottle of wine, and enjoy each other’s company. Pull up a chair and and stay a while!