1/4 cup all-purpose flour
1/4 tsp baking powder
3/4 tsp ground cardamom
1/4 tsp kosher salt
8 oz bittersweet Fair Trade chocolate, chopped
2 tbsp unsalted butter
2 large cage-free organic eggs
1/2 cup Wholesome Organic Cane Sugar
1 tsp vanilla extract
2 oz bittersweet Fair Trade chocolate, cut into chunks or chocolate chips
In a heatproof bowl over a double boiler melt chocolate and butter until smooth. Set aside. Combine flour, baking powder, cardamom and salt. Mix to combine.
In another heatproof bowl, mix together organic sugar and eggs and combine with a whisk. Place egg mixture over double boiler over gently simmering water and whisk constantly until mixture is hot to the touch.
Remove from heat and add to warm chocolate mixture. Stir to combine. Add vanilla extract and mix to combine. Gently stir in flour mixture. Cook for a few minutes. Add chocolate chunks and mix. Chill for 10-15 minutes.
Scoop rounded tablespoons of batter (25 grams) and place on a parchment lined baking tray. Bake at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to overbake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be very soft and gooey in the center.
Recipe Source: Chef Malika Ameen, ByM Desserts, Chicago
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