Chocolate Cardamom Tea Cakes

20m
Prep Time
16m
Cook Time
36m
Ready In

Recipe: #36839

April 25, 2021



"I love cardamom. I love chocolate. From American Cookie ."

Original is 36 servings

Nutritional

  • Serving Size: 1 (34 g)
  • Calories 133.6
  • Total Fat - 6.6 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 31.1 mg
  • Sodium - 69.5 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 1 g
  • Sugars - 12.5 g
  • Protein - 1.8 g
  • Calcium - 18.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375 F and position a rack in center.

Step 2

In a medium bowl, whisk to combine first six ingredients and set aside.

Step 3

In a large bowl, combine butter and sugar and beat with an electric mixer until creamy, about 2 minutes. Add eggs, one at a time, beating until smooth after each addition. Mix in vanilla. With mixer on low speed, alternately add flour mixture and buttermilk to butter mixture, starting and ending with flour. Fold in chocolate chips.

Step 4

With a 1-inch cookie scoop, scoop 8 to 10 generous 1-inch balls of batter onto an ungreased baking pan, allowing plenty of room to spread as they bake. Bake until edges are crispy but centers are still a little soft, about 7 to 9 minutes. Transfer cakes to a wire rack to cool completely. Repeat with remaining dough. Store tea cakes in an airtight container at room temperature for up to 1 week, or in the freezer for up to 2 months.

Tips


No special items needed.

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