Cardamom Chocolate Orange Cookie

Method

These striking marble cookies swirl a cardamom-spiked vanilla dough, studded with Callebaut Dark Chocolate Bakestable Drops, through a chocolate orange dough dotted with creamy white chocolate drops — both flavoured with award-winning Spice Drops. A distinctive spiced twist on the classic cookie for cafés, counters and bakery ranges.

How to Make Cardamom Chocolate Orange Cookies:

Ingredients:

Cookie base mix

• 225g Unsalted butter, softened
• 200g Light brown sugar
• 100g Caster sugar
• 1 Large egg
• 1 Large egg yolk
• 2 tsp Vanilla extract (SCF0510)

Vanilla cardamom dough

• 180g Plain flour
• ½ tsp Bicarbonate of soda
• ¼ tsp Fine sea salt
• 8 drops Cardamom Spice Drops (SCF1271)
• 125g Callebaut Dark Chocolate Bakestable Drops (SCM471)

Chocolate orange dough

• 155g Plain flour
• 25g Cocoa powder (SCC1458)
• ½ tsp Bicarbonate of soda
• ¼ tsp Fine sea salt
• 8 drops Orange Spice Drops (SCF1282)
• 125g Callebaut White Chocolate Bakestable Drops (SCM510A)

Method

1. Sift the vanilla dough dry ingredients together in one bowl (180g plain flour, ½ tsp bicarbonate of soda, ¼ tsp salt) and the chocolate dough dry ingredients in another (155g plain flour, 25g cocoa powder, ½ tsp bicarbonate of soda, ¼ tsp salt); set both aside
2. Cream the butter, light brown sugar and caster sugar in a large bowl until light and fluffy (2–3 minutes)
3. Add the egg, egg yolk and vanilla extract; beat until fully incorporated
4. Divide the creamed mixture evenly between two bowls — weigh for accuracy, roughly 300g each
5. For the vanilla cardamom dough: beat the Cardamom Spice Drops into the first bowl, add the vanilla dry ingredients in two stages, mixing between each, then fold through the dark chocolate drops
6. For the chocolate orange dough: beat the Orange Spice Drops into the second bowl, add the chocolate dry ingredients in two stages, then fold through the white chocolate drops
7. To marble, take roughly 25g of each dough, press the two pieces together and roll gently into a 50g ball — two or three turns only, so the swirl stays defined
8. Refrigerate the dough balls for a minimum of 1 hour, ideally overnight
9. Preheat the oven to 180°C
10. Arrange the chilled dough balls on a parchment-lined baking tray, spaced well apart
11. Bake for 12–14 minutes, until the vanilla edges are golden and the centres are still slightly soft
12. Cool on the tray for 2–3 minutes, then transfer to a wire rack

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