• In a medium bowl, combine flour, cocoa powder, baking soda, cardamom and salt. Whisk together then set aside. 125 g all-purpose flour, 45 g natural unsweetened cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon ground cardamom, ¼ teaspoon salt
• In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, add the sugar and orange zest and rub them together with your fingers to release the orange oils. 100 g granulated sugar, 100 g soft brown sugar, 1 Tablespoon orange zest
• Add the room-temperature butter and vanilla and beat on medium-high speed until light and creamy. 113 g unsalted butter, 1 teaspoon pure vanilla extract
• Add in the egg and beat on medium speed until combined. 1 large egg
• Tip the flour mixture into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining. Add in the chocolate chips. 170 g semi-sweet chocolate chips
• Use a rubber spatula to mix the chocolate chips into the dough.
• Cover the bowl and place it in the fridge for at least an hour minutes to stiffen. (It can also be chilled for up to 2 days)
• Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper.
• Use a cookie scoop or spoon, to scoop around 1.5 tablespoons of dough for each cookie ball.
• Space the balls of dough around 2 inches apart on the prepared baking sheet.
• Bake the cookies in the preheated oven for around 10 minutes until baked around the edges but the middles are still soft. If you want extra round cookies, use a large circle cookie cutter to gently swirl around the hot cookies.

Topping

• In a small bowl add the sugar and orange zest. Use your fingertips to rub the zest into the sugar to release the orange oils.
• Sprinkle the top of the still-warm cookies with this orange sugar.