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–+ servings

Chocolate Cardamom Ammonia Cookies

thetimelessbaker
A 1930's chocolate and cardamom spiced cookie containing an old-fashioned baking ingredient –baking ammonia – to give them a characteristically light and airy, yet crispy texture.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 3.5 dozen cookies

Equipment

  • baking sheets
  • parchment paper or silicone baking sheets
  • mixing bowls of various sizes
  • small cookie scoop

Ingredients
  

  • 1/2 cup + 1 1/2 tbsp unsalted butter, divided
  • 1/2 cup shortening
  • 1 cup granulated sugar, plus more for rolling
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cardamom
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking ammonia

Instructions
 

  • Preheat the oven to 325°F and gather several mixing bowls.
  • In large bowl or bowl of a stand mixer, use mixer to cream the 1/2 cup of butter, shortening and sugar until light, about 2 minutes.
  • Meanwhile in a small mixing bowl, slowly stir together the melted butter and cocoa powder until smooth.
  • Slowly add cocoa mixture to butter and sugar mixture, followed by vanilla extract. Mix between additions.
  • Whisk or sift ground cardamom, flour and baking ammonia together until there are no clumps. Do not smell or sniff baking ammonia directly.
  • Slowly add flour mixture to wet mixture.
  • Using a small cookie scoop or teaspoon, scoop dough and roll into small balls. Roll each ball of dough into granulated sugar, completely coating the outside of the dough ball.
  • Place dough balls on parchment or silicone lined baking sheets. Bake for 20 minutes, or until centers are completely set.
  • Allow to cool on baking sheet 1-2 minutes after removing from oven, them move to a wire rack to cool completely.

Notes

  • Baking ammonia is different than cleaning ammonia (which is actually toxic if ingested)
  • Baking ammonia smells just like its cleaning counterpart and disappears while it is baking. 
  • The cookies will continue to crisp as they cool.
  • Store in an airtight container for 72 hours. These cookies will also keep frozen in an airtight container for up to 45 days.
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