Preheat oven to 350°F. Mix flour, cocoa powder, baking soda, salt and cardamom in medium bowl; set aside. Mix buttermilk and vanilla in small bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg; mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined large baking sheets. (Cookies will spread so avoid crowding them on baking sheet).
Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Ingredients
1 1/4 tsp baking soda
1/2 cup cocoa powder, unsweetened
2 cup flour, all-purpose
1/4 tsp McCormick Culinary® Cardamom
1 tsp McCormick Culinary® Pure Vanilla Extract, Premium
