Cardomam
- 1/2 cup splenda (or sugar if no splenda)
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 large egg
- dash of salt teaspoon salt
- 4 teaspoons fresh ground black coffee
- 2/3 cup butter, preferably unsalted, softened
- 1/2 cup semisweet chocolate chips
- 1/2 cup firmly packed light brown sugar
- 1/2 cup white chocolate chunks
- 1 tablespoon cardomam mixed in 1/2 teaspoons pure vanilla extract
- Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper. Sift together the flour, baking soda, and salt into a small bowl; set aside. In a large glass bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended. Add the egg, cardamom-vanilla mixture and ground coffee and blend. Add the flour mixture and mix on medium speed until blended, about 1 minute. Stir in both kinds of chocolate chips with a wooden spoon. Drop the dough by tablespoonfuls onto the baking sheets. Bake 1 sheet at a time for 12 to 14 minutes, or until the cookies are golden around the edges. Cool cookies on wire racks.
splenda, flour, baking soda, egg, salt, fresh ground black coffee, butter, chocolate chips, brown sugar, white chocolate, vanilla
Taken from www.epicurious.com/recipes/member/views/cardomam-1213442 (may not work)