From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
In a large bowl, cream the softened butter, sugar, dark brown sugar, and the vanilla bean paste until the mixture is light and fluffy, about 4-5 minutes.
2
Next, mix in the flour, 1 1/2 teaspoons of the freshly-ground cardamom, and Kosher salt until you have a thick dough. The dough should not be crumbly or too sticky. It will resemble Play Dough.
3
Fold the semisweet chocolate chunks into the dough until it's evenly incorporated. Divide the dough into 2 loose discs.
4
Lay 2 long pieces of parchment paper or plastic wrap on the counter. Place 1 disc of dough onto each sheet of parchment or plastic wrap. Using your hands, roughly pat each disc of dough into a 12-inch log (they will be about 1-1 1/2 inches in diameter). Wrap the logs tightly in the parchment paper or plastic wrap, and roll until you have smooth, round logs (it doesn't have to be perfect). Refrigerate the dough for at least 2 hours, or up to 3 days.
5
Once the dough is chilled and you're ready to bake the cookies, preheat the oven to 350°F. Beat the egg with 1 Tablespoon of water until it's smooth. Toss the remaining cardamom and Turbinado sugar together, and evenly pour the mixture onto a plate or shallow dish. Line 2 sheet pans with parchment paper.
6
Remove the dough from the fridge and unwrap. Brush both logs with the egg wash and roll in the Turbinado sugar to evenly coat the outside of the dough (don't pack too much on or the sugar will bake into the pan instead of the cookies). Cut the logs in half, if necessary.
7
Using a serrated knife, cut the logs into 1/2-inch cookies (you should get about 48 cookies). If you hit a chocolate chunk, gently saw the knife back and forth to cut through it. If it still crumbles apart, just push the cookie back together, the dough is very unfussy!
8
Line the sliced cookies 1-inch apart on the prepared sheet pans. Refrigerate the cookies for 10 minutes to prevent them from puffing up as much (totally optional – just if you want prettier cookies). Bake the cookies for 12-15 minutes, until the cookies are set and golden-brown on the edges.
9
Let the cookies cool for 4-5 minutes on the sheet pans and then transfer them to a rack to cool completely. Enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Toast Your Cardamom Seeds 🌰Before grinding, lightly toast whole cardamom pods in a dry pan for 1-2 minutes to intensify their floral notes and ensure maximum flavor in your shortbread.
- Chill Your Dough Properly ❄️Refrigerate the dough for at least 30 minutes before baking to prevent spreading and achieve those signature dense, flaky layers that define true shortbread texture.
- Chop Chocolate Intentionally ✂️Use a knife to hand-chop your chocolate into irregular chunks rather than chips—larger, uneven pieces create pockets of melted richness throughout the cookie.
- Brown Your Butter First 🧈Toast the unsalted butter until it develops a golden, nutty aroma before creaming—this adds depth and complements the cardamom's floral notes beautifully.
- Underbake Slightly for Flakiness 🍪Remove cookies when the edges are golden but centers still look barely set; they'll continue cooking from residual heat and develop the perfect tender, flaky crumb.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Sunday Table
Check out more Sunday Table content!Browse Sunday Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.