Description
Delight in the warm, spicy essence of chai combined with rich dark chocolate in these soft, chewy Chai Chocolate Chip Cookies. Perfectly spiced with ginger, cinnamon, cardamom, and a hint of black pepper, these cookies offer a unique twist on a classic favorite — ideal for a cozy snack or sharing with friends and family.
Ingredients
Units
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
- Prepare the Dry Mix: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper, and salt until well combined. Set aside.
- Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 minutes until the mixture is fluffy. Add the eggs one at a time, blending each fully before adding the next. Stir in vanilla extract and mix briefly.
- Combine Dry and Wet Mixes: With the mixer off, add all the dry ingredients to the wet mixture at once. Cover the mixer with a kitchen towel and start mixing on low speed to prevent flour from flying. Once mostly incorporated, increase speed until no flour flecks remain.
- Add Chocolate: Fold in the dark chocolate chunks until evenly distributed. Transfer the dough into the refrigerator and chill for at least 1 hour, or up to 2 days to enhance flavor and texture.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and non-stick baking.
- Scoop and Bake: Use a medium cookie scoop to portion out dough balls, compacting the dough within the scoop if it’s very chilled. Place 6 to 7 dough balls on each parchment-lined baking sheet, spacing them apart to allow for spreading. Bake for 7-8 minutes, or up to 10 minutes if dough is very cold, until cookies are light to medium golden brown.
- Finish and Repeat: Remove cookies from the oven and sprinkle lightly with salt for contrast. Repeat the scooping and baking process until all dough is used.
- Freezing Instructions: To freeze cookie dough, place dough balls on a sheet pan and freeze until firm, about 20 minutes. Then transfer frozen dough balls to a freezer-safe plastic bag and store for up to 3 months. Bake cookies directly from frozen, extending bake time as needed.
Notes
- You can prepare cookie dough in advance and keep it tightly wrapped in the refrigerator for up to 2 days.
- For freezing cookie dough, freeze scooped dough balls on a baking sheet first, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen.
- Sprinkling a pinch of salt on the cookies after baking enhances the complex chai and chocolate flavors.
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
