In a mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, ground cardamom (if using), and a pinch of salt. Set aside.

In a large mixing bowl, combine granulated sugar and brown sugar. Add orange zest and rub the sugars to release oils.

Add softened butter and vanilla extract to the sugar mixture. Cream together on medium speed until light and fluffy.

Add the egg and beat on low speed until well incorporated. Scrape down the sides of the bowl as needed.

Gently fold the dry mixture into the wet ingredients until just combined. Add semi-sweet chocolate chips.

Cover dough with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Using a cookie scoop, portion out about 1.5 tablespoons of dough for each cookie and place them on the baking sheet.

Bake the cookies for about 10 minutes, until edges are set and centers appear soft and slightly gooey.

Sprinkle with granulated sugar and additional orange zest immediately after baking. Let cool on a wire rack.