Ingredients
230 grams (1 cup) of softened butter
100 grams (½ cup) of white sugar
250 grams (1 ¼ cup) of brown sugar (can use all brown or all white sugar)
1/2 teaspoon of vanilla extract
1/2 teaspoon of cardamom
1/2 teaspoon of cinnamon
2 eggs
370 grams (2 ¼ cups) of white flour (half spelt is a fun twist)
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of salt
350 grams (2 cups) of chocolate chips
Preparation
In a mixer with a flat beater, mix the butter with sugars and spices until smooth. Gradually add the eggs and continue mixing for another two minutes.
In a separate bowl, mix all the other ingredients except the chocolate chips and add them to the mixer. Mix very little, add the chocolate chips, and mix a little more just until you don’t see any more flour.
Put the mixture in the refrigerator for at least half an hour (or overnight).
Baking
Preheat the oven to 180 degrees Celsius (356 F).
Roll out the cookies in equal sizes and place them on a tray with baking paper, leaving large spaces between them. Bake for about 10 minutes until the cookies are not shiny.
Cool on a wire rack and wait for the compliments to roll in.
Pro Tip: I like to portion the dough out beforehand to assess how much I need to make. I then freeze everything I haven’t baked in a sealed box. This way, I always have cookies to bake on hand. I take them out of the freezer, put them straight into the oven and add a maximum of two more minutes to the baking time.
