Double Chocolate Orange Cardamom Cookies

Microwave in 30 second intervals, 3 times, whisking between each one until the mixture is homogenous and looks like caramel.

Add in the orange zest using a microplane, ground cardamom (if grinding your own use a mortar and pestle or spice grinder), salt, vanilla, espresso powder and cocoa powder and whisk until combined. Then add in the egg and whisk again.

Pour in the flour, baking soda, and baking powder and whisk until smooth.

Place the bowl in the fridge to chill while you melt the chocolate.

In a smaller microwave safe bowl or over a double boiler, melt the roughly chopped chocolate until smooth.

Once the cookie dough is scoopable, it doesn't need to be super firm but it should hold it's shape, pour in 80% of the melted chocolate.

Use a flat rubber spatula to do two big folds of the dough and chocolate together, then pour the remaining 20% over the dough. If it seems soft, let the dough sit for 5-10 minutes at room temperature.

Line a baking sheet with parchment or a silicone baking mat.

Use a cookie scoop, I like big cookies so I used a 3 tablespoon (close to a 1/4 cup) scoop, and scoop the cookie dough.

You should be able to fit about 6 large ones on a standard half size baking sheet (13"x18"). Stagger and space them so they have room to grow.

The rest of the cookie dough can sit out at room temperature while the first batch bakes.

Then rotate the pan 180 degrees and bake for another 3-4 minutes until the edges look set but the centers still look quite soft.

Take the pan out of the oven and immediately sprinkle with flaky salt so it can stick to the melted chocolate.

Allow the cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely.

Continue baking until all the cookies have been baked!

Store in an airtight container at room temperature.