Hello folks! I know it’s been a while – after a very, very long time I went missing from posting (the first big break in perhaps over a year!). The reasons are plenty, but justifications are not – I have been running around like a headless chicken! There are times when I am so organized and planned to the T, and there are a few odd days when I have no idea what I am doing! Time management and I have not been getting along well – but the feelings are at an all time high with so much good work going on, and so many layers of foundation are being laid right now for far bigger plans. I do feel like I’m racing against time and sometimes I have to force myself to put the laptop/batter away and get into bed – but I’ve been enjoying every minute of the ‘rat race’ and with a whole lotta cake around, I can’t really complain!
In the recent months I’ve been inundated with mails and comments for eggless baking. At times you might think ‘she must be keeping chickens at home!’ but honestly I live in a house where we consume eggs by the dozen – perhaps we should be keeping chickens.
Today I was strict with myself and trust me, it took every bit of strength to not reach out for that egg!
These cookies are delightful. Chocolate and cardamom go brilliantly well together, and I’ve been kicking myself for not doing this earlier. These cookies are in between fudgy and crispy. They are soft in the venter, but crispy around the edges. It is essential to freeze the dough in this recipe. Baking the dough when the butter is soft allows the cookie to spread a lot more and burn easily.
You also need to keep a stern eye on the oven to check for burning.
This cookie dough is rolled in cardamom sugar for an added boost – there is less sugar within the dough, so the extra sprinkling is most definitely a welcome.
This cookie will appeal to everyone!
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