Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Although the flavors here are rich and complex, the recipe is very easy to make.

Anissa Shea, Walnut Creek, CA
This Story Originally Appeared On sunset.com

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Credit: Alex Farnum; Styling: Robyn Valarik

Recipe Summary

total:
40 mins
Yield:
Makes 45
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.

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  • Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.

  • Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

  • *Grind in a clean coffee grinder or in a mortar.

  • Make ahead: Up to 3 days, stored airtight.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

87 calories; calories from fat 55%; protein 0.9g; fat 5.4g; saturated fat 3.3g; carbohydrates 8.9g; fiber 0.3g; sodium 59mg; cholesterol 12mg.
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