Coffee Chocolate Chip Cookies with Cardamom & a Pacari Chocolate Giveaway

Coffee Chocolate Chip Cookies

Chocolate has been an abiding passion ever since I can remember. Sometimes I’m lucky enough to try bars produced by some truly excellent brands. Pacari premium organic chocolate is one such. To celebrate World Chocolate Day on 9 July, I’m delighted to offer my readers the chance to try this excellent chocolate too. Read on for details of the giveaway. The chocolate is so good, it’s really best enjoyed on its own, but I have to say it also works wonderfully well in these chewy  and delicious coffee chocolate chip cookies with cardamom – I just couldn’t help myself. 

Pacari Chocolate

Pacari Chocolate is one of the most ethical chocolate brands I’ve come across. Their chocolate bars are not only organic, but also fair trade, tree to bar and made in Ecuador, the country where the cacao beans are actually grown. Good quality is key; they are all dark chocolate with at least 60% cacao, contain no refined sugars or other nasties and are suitable for vegans, chocolate connoisseurs and the health conscious. They have won several International Chocolate Awards since they began business in 2012.

Pacari Chocolate Mini Bars

Reasons to Love Pacari Chocolate Bars

Pacari reckon there are seven good reasons why you will love their chocolate. Here are a few of them:

  1. All chocolate is made with 100% certified organic and natural ingredients. They are also certified kosher.
  2. The best Ecuadorian cacao beans are used; Arriba Nacional are known for their richness, full taste and fruity floral notes.
  3. Environmental concerns are key. Pacari are working to protect priceless Ecuadorian genetic stock and work exclusively with traditional cacao growers, not plantations. They are also partnered with WWF Ecuador to protect the jaguar, dolphin and tapir.
  4. The company is owned by an Ecuadorian family who believe business has a duty to support local people, their livelihoods and the environment. They support 3,500 families by working directly with small scale farmers rather than middle men. They also pay a significant premium over market prices.
  5. Unlike most chocolate bars consumed in the UK (less than 1%), Pacari chocolate is both produced and packaged in its country of origin. This helps create a range of work opportunities in a developing nation and builds wealth where it’s needed most.

Follow Pacari

If you want to follow Pacari chocolate on social media, here’s how:

  • Twitter – @PacariUK
  • Facebook –
  • Instagram – PacariUK

The Chocolate Bars

I have tried Pacari chocolate before, I find it to be smooth, flavoursome and with a nice balance of sweet and bitter. It melts beautifully on the tongue, when I can bring myself to exercise some restraint. I was sent three 50g bars and several super cute 10g mini bars to try. Do head over to the Pacari website to find out what other flavours are on offer. There are lots of them.

Pacari Chocolate 50g Bars


Smooth dark chocolate with chewy flakes of tart and flavoursome golden berries, otherwise known as cape gooseberries. CT reckoned it had a hint of rum and raisin about it.


I adore cardamom as a flavour, but it I can be difficult to get the balance right. Too little and you can’t really identify it, too much and it can taste a bit soapy. This was the bar I was most looking forward to trying, but it was the one I found most disappointing. The cardamom was rather overwhelming. Sometimes less is definitely more. However, it works beautifully chunked up into these coffee cardamom chocolate chip cookies.


This was real wake up; the bar contains actual coffee beans. It has a powerful coffee flavour and chewing on the crunchy beans is a real pleasure. One for coffee lovers. It was almost a shame to use some in my coffee chocolate chip cookies, but I’m glad I did.

Lemon Verbena

We used to grow lemon verbena and hope to do so again one day. It smells wonderful and makes the most fabulous tea. I was really keen to try this bar, but although I liked it, it was a bit too subtle for me.

Andean Rose

Rose is a firm favourite with me and it pairs beautifully with chocolate. Andean rose is probably my favourite bar. It has beautiful floral notes which combine well with the rich dark chocolate. As with the coffee and cardamom combination, as used in my recipe for coffee chocolate chip cookies, it makes me think of the Middle East. I was slightly concerned that it would have bits of dried rose petal in the chocolate. I’ve had this experience before and find it quite off-putting. Luckily this bar was smooth and sumptuous. Step aside Turkish Delight.

Cuzco Salt & Nibs

Salted chocolate is another favourite, though I’m not so keen on cacao nibs. I find they don’t really taste of very much, though they are said to have several health benefits. As it happened, I was pleasantly surprised. The nibs are crushed quite finely, which seems to make quite a difference and their crunch creates a nice contrast to the smooth chocolate. The salty notes were just right too.

Andean Mint

You can smell the heady scent of mint as soon as you open the packet of this Andean mint bar. Mint is a classic flavour pairing with chocolate and I was pretty sure I was going to like it. I did. I was particularly impressed with the depth and complexity of flavour; it tastes of fresh mint rather than just mint essence. 

Coffee Chocolate Chip Cookies with Cardamom

Middle Easter Flavours

Those of you who read my blog regularly will know that I have developed a relatively recent penchant for the combined flavours of chocolate coffee and cardamom. It’s a sophisticated flavour profile with spicy citrusy accents and rich bitter notes. I reckoned the combination would work well in these coffee chocolate chip cookies – and they did.

Coffee Chocolate Chip Cookies

The combination of coffee and cardamom is redolent of warm evening soirees in my ancestral home of Alexandria. Middle Eastern cuisine is one of my favourites. If you’re a fellow fan, here’s the link to my Flavours of the Middle East recipes. For those of you who are not so familiar with Tin and Thyme, you might like to take a look at my decadent coffee cardamom chocolate mousse cake and these wholemeal spelt pancakes with coffee cardamom chocolate sauce.


Baking in a heatwave probably isn’t the most sensible thing to do, but it has the advantage of butter softening almost instantly. This made creaming the butter and sugar together an absolute breeze.


I didn’t have any coffee powder for these biscuits, but I did have coffee granules. It was a quick and easy task to grind them with a pestle & mortar. I killed two birds with one stone and ground the cardamom seeds this way as well.


Instead of my usual wholemeal spelt flour, I decided to mix it up with some rye flour along with some oats for extra texture. Rye works surprisingly well in cakes and biscuits when mixed with other flours and gives a bit of added body.


The beauty of using chocolate bars in these coffee chocolate chip cookies, rather than dedicated chocolate chips, is that you get all sorts of sizes when you chop it yourself. A mix of chunks, chips and tiny fragments all go to make the biscuits more interesting.

Pacari Chocolate Chunks


These coffee chocolate chip cookies would have been beautifully round biscuits if it wasn’t for two things. Firstly, we’re in the middle of a heat wave and the kitchen was way too hot. I should have cooled the cookie dough in the fridge before rolling it into balls and placing on the rack. This would have meant the cookies wouldn’t have spread so much. My fridge, however, was chock a block and I couldn’t find room.

Secondly, I should have spaced the cookies well apart from each other. In my desperation to turn the oven off as soon as possible, I had to fit the cookies onto my only two trays that will fit into this new-to-me old oven. The result were two trays of cookies that had virtually merged into each other. Not particularly pretty, but luckily, the taste and texture are not affected at all. These coffee chocolate chip cookies with cardamom are delicious and just what I was hoping for.

Coffee Chocolate Chip Cookies – The Recipe

Coffee Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
13 mins
Total Time
33 mins
Chewy coffee and cardamom flavoured cookies with chunks of coffee and cardamom chocolate for additional burst of flavour and delight.
Course: Afternoon Tea
Cuisine: Middle Eastern
Keywords: biscuits, cardamom, coffee, cookies
Servings: 24 large cookies
Author: Choclette @ Tin and Thyme
  • 120 g unsalted butter - softened
  • 175 g light brown muscovado sugar
  • 1 tbsp coffee powder or ground granules
  • 4 cardamom pods - seeds extracted and ground
  • 1 large egg I used a duck egg
  • 80 g light rye flour
  • 60 g wholemeal flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 85 g rolled oats
  • 40 g Pacari cardamom chocolate 60% dark chocolate - chopped
  • 30 g Pacari coffee chocolate 60% dark chocolate - chopped
  1. Cream the butter, sugar, coffee and ground cardamom seeds together until light and fluffy.
  2. Beat in the egg.
  3. Sift in the flours, soda and baking powder, then add the oats. Stir until just combined.
  4. Finally add the chocolate chips and stir until just combined.
  5. Take heaped teaspoonfuls of the mixture and place well apart on lined baking sheets.
  6. Bake in a preheated oven at 180C (Gas 4, 358F) for about 13 minutes until golden. Bake for an extra couple of minutes if you want a crispier biscuit.

  7. Leave on the trays to cool for a couple of minutes, then remove to a wire rack  to cool completely.
Recipe Notes

Makes 24 large cookies or 30 slightly more restrained ones.


Coffee Chocolate Chip Cookies. PIN IT.

Coffee Chocolate Chip Cookies with Cardamom. Made with wholemeal spelt, rye flour and oats, these biscuits are sophisticated in flavour, but chewy and delicious to eat. #chocolatechipcookies #recipe #biscuits #coffee #cardamom #cookies #chocolate

I’m sharing these coffee chocolate chip cookies with my link-up #WeShouldCocoa. They also go to #BakingCrumbs at Only Crumbs Remain, #BakeOfTheWeek, hosted by Casa Costello and #CookBlogShare, hosted this week by Easy Peasy Foodie.

Pacari Chocolate Giveaway

To celebrate Word Chocolate Day on 9 July, Pacari is offering one Tin and Thyme reader three 50g bars (coffee, cardamom and golden berry) ten 10g bars (mix of flavours) of their premium organic chocolate. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. 
Prizes are offered and provided by Pacari Chocolate and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Closing date is Saturday 4 August 2018 
Do take a look at the Tin and Thyme giveaways page to see if there’s anything else you’d like to enter.

Pacari Chocolate Bars

I was sent some Pacari Chocolate bars to try. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.





























  1. Leave a Reply

    Anne Perry
    4th July 2018

    I look for integrity/ fair trade certification, organic, non gmo in chocolate brands.
    CADMIUM should be avoided.

  2. Leave a Reply

    Angela Boucher
    4th July 2018

    I look for a creamy chocolate which has lots of different varieties that I can try.

  3. Leave a Reply

    4th July 2018

    I really love anything with coffee in it and as an added bonus incorporating chocolate as well. I nearly always buy bean-to-bar chocolate and cacao nibs because the flavour is so good and one can choose the level of cacao that is preferred.
    I shall be making these and also I have fallen in love with cardamom spice – a nice change from cinnamon.
    I think you offered this recipe just for me!!!

    • Leave a Reply

      5th July 2018

      But of course I did Mary 🙂 I fell in love with cardamom a few years ago and now wonder how I managed without it for so long – although I have always added it to curries.

  4. Leave a Reply

    Rebecca Brown
    4th July 2018

    High quality ingredients and high ethical standards when sourcing them

  5. Leave a Reply

    Iris Tilley
    4th July 2018

    How sweet it is and that it’s got a high quantity of Cocoa.

  6. Leave a Reply

    pete c
    4th July 2018

    most important is flavour followed by texture and it`s ingredients

  7. Leave a Reply

    Catherine Bullas
    4th July 2018

    Flavour and texture and how creamy i tis.

  8. Leave a Reply

    A S,Edinburgh
    4th July 2018

    What I think is important in a chocolate brand is sustainability, a fair deal for everyone in the production chain, and good-quality ingredients.

  9. Leave a Reply

    Margaret GALLAGHER
    5th July 2018

    Has to be the taste – you know excactly what you are getting – no hidden nasties

  10. Leave a Reply

    5th July 2018

    I look for high quality products as well as being certified as Fairtrade.

  11. Leave a Reply

    Angela Treadway
    5th July 2018

    its got to be delicious! x

  12. Leave a Reply

    5th July 2018

    It’s great to support small ethical growers and manufacturers. Love roasted cocoa nibs in anything.

  13. Leave a Reply

    5th July 2018

    Can never get enough of chocolate cookies 🙂 They look so inviting and that cookie stand looks pretty cute too.

    • Leave a Reply

      5th July 2018

      Thanks Angie. The cookie stand is our toast rack, but I thought I’d give it a chance with cookies for a change 😀

  14. Leave a Reply

    Tracy Nixon
    5th July 2018

    I look for Fairtrade and the ingredients (eg the amount of cocoa).

  15. Leave a Reply

    5th July 2018

    Great taste but fair trade is also important. This looks good due to its uniqueness

  16. Leave a Reply

    William Gould
    5th July 2018

    I just want what I consider to be the nicest tasting chocolate. I don’t like it “messed around with” though, like the addition of too many flavours or too strong a flavour…

  17. Leave a Reply

    Tracey Peach
    5th July 2018

    For me it has to be dairy free but apart from that anything goes

  18. Leave a Reply

    joanne beale
    5th July 2018

    A fair price is paid to the producer and that it is sustainable – must taste great as well

  19. Leave a Reply

    Ruth Harwood
    5th July 2018

    Love chocolate cake, and golden syrup is important to give it a special something!

  20. Leave a Reply

    iain maciver
    5th July 2018

    high quality products as well as being certified as Fairtrade

  21. Leave a Reply

    Lindsey stuart
    5th July 2018

    I like a creamy chocolate, full of flavour but not bitter.

  22. Leave a Reply

    5th July 2018

    I prefer dark chocolate, but the most important factor is that any added flavourings come through strongly. In too many bars the add-ins are barely discernible.

  23. Leave a Reply

    Joo Dee
    5th July 2018

    Flavour for sure, have tried some expensive bars in the past, and have had no taste whatsoever

  24. Leave a Reply

    Annabel Greaves
    5th July 2018

    I love a brand that has a lot of choice of different types, like milk and dark chocolate

  25. Leave a Reply

    Margaret Clarkson
    5th July 2018

    Ethically sourced and made with the right intensity of flavour

  26. Leave a Reply

    Gill Bland
    5th July 2018

    I think that the taste and the price being fair compared to the work gone into it and those working for them. Ideally it should have good cocoa content too and be good enough that it hits the spot and is not just a “shove it down” thing.

  27. Leave a Reply

    melanie stirling
    5th July 2018

    I look for a creamy but a definite chocolate taste that melts luxuriously in my mouth.

  28. Leave a Reply

    5th July 2018

    I think quality. I like dark chocolate so a nice quality and percentage,

  29. Leave a Reply

    Richard Eldred Hawes
    5th July 2018

    A high quality sustainable product with excellent taste and aroma

  30. Leave a Reply

    Sheena Batey
    5th July 2018

    The quality of the chocolate has to be superb and the taste and flavour really good.

  31. Leave a Reply

    5th July 2018

    Taste has to be the most important aspect but cost and fair trade are close seconds.

  32. Leave a Reply

    Laura Jones
    6th July 2018

    def fairtrade but a well known reliable brand like this is good

  33. Leave a Reply

    christine goody
    6th July 2018

    This is the way forward. Fairtrade chocolate is something to be savioured, wonderful

  34. Leave a Reply

    nicola rupawala
    6th July 2018

    I think it’s important for chocolate to have a good texture to it

  35. Leave a Reply

    Sarah Roberts
    7th July 2018

    Heritage, when its got a long good history you know its a tried and tested paroduct that most people love.

  36. Leave a Reply

    jacqui rushton
    7th July 2018

    Good flavour, good texture, good branding and a good price!

  37. Leave a Reply

    Alice Gilkes
    7th July 2018

    I think it’s important that a chocolate brand uses all natural ingredients in its products

  38. Leave a Reply

    Carolyn E
    7th July 2018

    I look for taste and quality ingredients. Made by people that care is always good, but very har$ to check! I came across this brand in South America a few years ago and am so very pleased to hear they have expanded so much since then. I can definitely vouch for their taste and credibility. I hope I get to taste this delicious choc again. They are worth every penny!

  39. Leave a Reply

    glenn hutton
    8th July 2018

    I like a chocolate brand to have a wide variety of flavours/types… My favourite type of chocolate is milk like truffles

  40. Leave a Reply

    Jenny Paulin
    9th July 2018

    what an amazing selection of flavours offered by this brand of chocolate.
    Your cookies look so tempting and I love the star you have used to present them in:)
    Thank you for linking up with #Bakeoftheweek x

  41. Leave a Reply

    9th July 2018

    i think the most important part of chocolate is the taste, everyone knows what their favourite chocolate bar is so you remember it most

  42. Leave a Reply

    Natalie Crossan
    9th July 2018

    I like different flavoured chocolate, the taste is absolutely everything to me xxx

  43. Leave a Reply

    Clare Hubbard
    10th July 2018

    I think today it is important for a chocolate company to have ethically sourced cocoa beans and fair payment for the farmers

  44. Leave a Reply

    Laura Pritchard
    10th July 2018

    Incredible taste, a variety of products, and not too melty!

  45. Leave a Reply

    Kim Carberry
    11th July 2018

    I look for a chocolate company to have ethically sourced cocoa beans and it has to taste good too x

  46. Leave a Reply

    All That I'm Eating
    11th July 2018

    I really like the sound of all the different flavours and using them to make your cookies seems like a great idea!

    • Leave a Reply

      12th July 2018

      Thanks Caroline. I really like those flavours together and the cookies were particularly scrumptious.

  47. Leave a Reply

    Nicola McC
    13th July 2018

    High Cocoa content and ethics in the business.

  48. Leave a Reply

    Sam Stallwood
    15th July 2018

    Got to be taste first, and fair trade if possible. If high cocoa percentage then I can also convince myself its good for me.

  49. Leave a Reply

    Helen at Casa Costello
    15th July 2018

    Oh I love the sound of the Lemon Verbena in the bars. Subtle flavours in chocolate are just my bag. These cookies sound wonderful – I love pairing chocolate and coffee flavours too. Thanks so much once again for joining in with #BakeoftheWeek

    • Leave a Reply

      16th July 2018

      Always a pleasure Helen. The lemon verbena bar is delicious, although my favourite has to be the rather less subtle rose.

  50. Leave a Reply

    jo liddement
    15th July 2018

    I think that it is important that the farmers who produce the chocolate get a fair deal and that the chocolate does not contain palm oil that causes deforestation. It has to taste good too!

    • Leave a Reply

      16th July 2018

      Good point on palm oil. No decent chocolate should contain any sort of oil other than cocoa butter, but definitely not palm oil.

  51. Leave a Reply

    cheryl hadfield
    15th July 2018

    I think its important that brands offer variety, and also lots of information regarding dietary ingrediants

  52. Leave a Reply

    Rachel Frances
    16th July 2018

    it hasto be the taste with the use of high quality products

  53. Leave a Reply

    Angela / Only Crumbs Remain
    16th July 2018

    What gorgeous biscuits Chocolatte. I must admit that I’ve not tried cardamom and coffee together in a bake but I can imagine that it’s pretty darn good (and clearly must be given that you’re revisiting it). Thankyou so much for sharing withb #BakingCrumbs,
    Angela x

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>