Chocolate Cardamom Tea Cakes

By: Hannah Lee Leidy

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Makes 3 dozen (3-inch) cakes


  • 2 cups flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¼ cup buttermilk
  • ½ cup semisweet or bittersweet chocolate chips
  1. Preheat oven to 375 degrees and position a rack in center.
  2. In a medium bowl, whisk to combine first six ingredients and set aside.
  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.
  4. With a 1-inch scoop or spoon, 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.
  • Adapted from American Cookie by Anne Byrn. Reprinted with permission from Rodale/Penguin Random House, 2018.

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