Description
These Chai Chocolate Chip Cookies combine the warm, spicy flavors of chai with rich dark chocolate chunks in a soft, chewy cookie. Infused with spices like ginger, cinnamon, cardamom, and cloves, they offer a unique twist on classic chocolate chip cookies. Perfect for cozy afternoons or sharing with friends, this recipe includes tips for making ahead and freezing dough for convenience.
Ingredients
Scale
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Wet Mix:
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper, and salt. Set this dry mix aside.
- Prepare Wet Mix: Using a stand mixer fitted with the paddle attachment, or by hand with a mixer or whisk, combine the melted butter, brown sugar, and granulated sugar. Beat until the mixture is fluffy and well combined, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and beat once more.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients in batches. You may need to lift the mixer head to add it all at once. Cover the mixer with a kitchen towel and mix on low until the flour is mostly combined, then increase the speed until no flour streaks remain. Finally, fold in the dark chocolate chunks. Transfer the dough to the refrigerator and chill for at least 1 hour or up to 2 days.
- Preheat Oven: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and Bake Dough: Using a medium cookie scoop, form dough balls. If the dough is very chilled and firm, pack it firmly into the scoop before releasing. Place 6 to 7 dough balls spaced evenly on each baking sheet since the cookies will spread during baking.
- Bake Cookies: Bake for 7 to 8 minutes, or until cookies turn a light to medium golden brown. If the dough is extremely cold, baking time may extend to 10 minutes. Once baked, immediately sprinkle a few pinches of salt on top of the cookies. Repeat with remaining dough.
- Freeze Cookie Dough: For freezing, place dough balls on a baking sheet and freeze until solid, about 20 minutes. Transfer frozen dough balls to a freezer-safe plastic bag and store for up to 3 months. Bake directly from frozen when ready.
Notes
- You can make the cookie dough in advance and refrigerate it tightly wrapped for up to 2 days before baking.
- To freeze cookie dough, form dough into balls, freeze on a sheet pan until very cold (about 20 minutes), then transfer to a freezer-safe bag. Bake from frozen as needed.
- Sprinkling salt on freshly baked cookies enhances the chai spice flavors.
- Use parchment paper to prevent cookies from sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 289
- Sugar: 23g
- Sodium: 129mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
