I absolutely love a chai recipe and realized you could absolutely use it in baked goods, not just beverages. I found my recipe on A Cozy Kitchen, with some slight tweaks for my own preferences.
I really love the chai flavors being subtle but you can absolutely double the recipe if you want a stronger chai flavor. These cookies are soft, chewy, and flavorful.
INGREDIENTS
3 ⅓ cups All-Purpose Flour
1½ tsp. Baking Powder
1½ tsp. Baking Soda
2 tsp. Ground Ginger*
1 tsp. Ground Cinnamon*
½ tsp. Ground Cardamom*
½ tsp. Ground Cloves*
½ tsp. Ground Allspice*
½ tsp. Freshly Ground Black Pepper
½ tsp. Salt
1 cup Unsalted Butter, melted and cooled slightly
1½ cups Brown Sugar, firmly packed
½ cup Granulated Sugar
2 Eggs, large and room temperature
2 tsp. Vanilla Extract
8 oz. Dark Chocolate Chunk
*or use 1 tbs. of chai masala spice
INSTRUCTIONS
Whisk dry ingredients and spices together in a medium bowl then set aside.
To the bowl of a stand mixer fitted with the paddle attachment beat together melted butter, brown and white sugar until fluffy, about 3 minutes. The key here is not to overmix. You do not want the sugar to be pale or whip too much air in.
Then, add eggs one at a time and then vanilla extract.
Pour in the flour mixture all at once, then continue mixing until you don’t see any more speckles of flour.
Chop some of your chocolate for a variety of chocolate throughout your cookie. Pour in all the chocolate and mix one more time.
Scoop out cookie dough onto a prepared baking sheet, placing close together and chill cookie dough for at least 1 hour.
Preheat oven to 350 degrees F. Now, place your cookies on a prepared baking sheet and leave a good amount space in between each one because these cookies will spread as they bake.
Bake for 7 – 8 minutes or until they are light to medium brown. Sprinkle with salt then repeat with remaining cookies
Whisk dry ingredients and spices together in a medium bowl then set aside.
To the bowl of a stand mixer fitted with the paddle attachment beat together melted butter, brown and white sugar until fluffy, about 3 minutes. The key here is not to overmix. You do not want the sugar to be pale or whip too much air in.
Then, add eggs one at a time and then vanilla extract.
Pour in the flour mixture all at once, then continue mixing until you don’t see any more speckles of flour.
Chop some of your chocolate for a variety of chocolate throughout your cookie. Pour in all the chocolate and mix one more time.
Scoop out cookie dough onto a prepared baking sheet, placing close together and chill cookie dough for at least 1 hour.
Preheat oven to 350 degrees F. Now, place your cookies on a prepared baking sheet and leave a good amount space in between each one because these cookies will spread as they bake.
Bake for 7 – 8 minutes or until they are light to medium brown. Sprinkle with salt then repeat with remaining cookies
I found adding the chocolate wafers on top was the perfect addition. Especially when eating them warm, the wafter adds a nice pool of chocolate while the dark chocolate is dispersed throughout.
Amazing served warm right out of the oven or over the next week. I actually froze half my cookie dough balls to save for another day, which I highly recommend when you're in a pinch.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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