- Add unsalted butter to a saucepan over high heat. Melt the butter down and cook while stirring continuously until the white milkfat starts to separate from the butter. Add in the panko crumbs and stir continuously until the butter browns, about 4-5 minutes. You’ll see specks of browned milkfat in the mixture. Remove from heat and strain the butter into a large mixing bowl. Cool the browned butter until room temperature. Set the strained panko crumbs aside.
- In a separate mixing bowl, add all-purpose flour, baking powder, and baking soda. Whisk well and set aside.
- Once the butter has cooled, add dark brown sugar, granulated sugar, cardamom and salt. Mix with a hand mixer or stand mixer on high for 3 minutes. Add egg and vanilla extract. Mix on high for 1 minute. Add in your dry ingredients and mix on low speed until half the flour has been incorporated. Add in the sliced almonds and strained panko, leaving about 2 tablespoons behind to place on top of the cookies later on. Continue mixing on low speed until all the flour has been incorporated. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes.
- Pre-heat oven to 350°F and line two baking sheets with parchment paper or a silicone mat.
- Roll 2 tablespoon-size scoops of dough into 24 balls. Place on the parchment-lined baking sheets 2 inches apart. Top each dough ball with additional panko crumbs. Bake for 8-10 minutes. Add the chocolate chips on top of the cookies immediately after they come out of the oven. Cool on a rack and enjoy!
Recipe created in partnership with Hetal Vasavada at @milkandcardamom.
