Description
Chai Chocolate Chip Cookies combine the warm, aromatic spices of chai tea with rich dark chocolate chunks in a soft, chewy cookie. This recipe features a fragrant blend of ginger, cinnamon, cardamom, cloves, allspice, and black pepper, delivering a unique twist on classic chocolate chip cookies. Perfect for cozy afternoons or gifting during the holidays, these cookies can be made ahead and frozen for ultimate convenience.
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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cardamom, ground cloves, ground allspice, freshly ground black pepper, and salt. Set aside for later use.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the melted and slightly cooled unsalted butter, brown sugar, and granulated sugar. Beat the mixture on medium speed for about 3 minutes until it becomes fluffy and light in texture. Add the eggs one at a time, beating after each addition until fully incorporated. Pour in the vanilla extract and mix briefly once more.
- Incorporate Dry Mix: With the mixer on low speed, gradually add all the dry ingredients to the wet mixture. Cover the mixer head with a kitchen towel to avoid flour dust. Continue mixing on low until the flour is mostly combined, then increase to medium speed until the dough is uniform with no visible flour spots.
- Add Chocolate Chunks and Chill Dough: Fold in the dark chocolate chunks evenly throughout the dough. Transfer the cookie dough to the refrigerator and chill for at least 1 hour or up to 2 days to allow flavors to develop and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Scoop Dough: Using a medium cookie scoop, portion out the chilled dough into balls. If the dough is very cold, press the dough firmly into the scoop so it forms a compact ball. Place 6 to 7 dough balls on each baking sheet, spacing them well apart as the cookies will spread during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 7 to 8 minutes, or up to 10 minutes if the dough is extra cold. The cookies should be a light to medium golden brown when done.
- Finish and Cool: Upon removing the cookies from the oven, sprinkle with a pinch of salt to enhance the flavors. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Freeze Cookie Dough (Optional): For longer storage, place extra cookie dough balls on a baking sheet and freeze until very firm, about 20 minutes. Transfer the frozen dough balls to a freezer-safe plastic bag and store in the freezer for up to 3 months. Bake directly from frozen when ready.
Notes
- Make cookie dough in advance by tightly wrapping it in plastic wrap and refrigerate for up to 2 days.
- To freeze cookie dough, portion it into balls and freeze on a baking sheet until solid, about 20 minutes. Store in a freezer-safe bag for up to 3 months and bake from frozen.
- If the dough is very cold, it may require a few extra minutes to bake fully.
- Sprinkling a pinch of salt on the cookies right after baking enhances the flavor complexity.
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
