Description
Delight in the comforting warmth of Chai Chocolate Chip Cookies, where aromatic chai spices blend perfectly with rich dark chocolate chunks in a tender, chewy cookie. This recipe combines classic cookie elements with an exotic twist, perfect for tea time or any cozy occasion.
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
- Prepare the dry mixture: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper, and salt until well combined. Set this bowl aside for later use.
- Mix wet ingredients: In the bowl of a stand-up mixer fitted with the paddle attachment (or using a hand mixer or by hand), combine the melted butter, brown sugar, and granulated sugar. Beat the mixture for about 3 minutes until it becomes light and fluffy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and mix briefly.
- Combine dry and wet mixes: Add the dry flour mixture to the wet ingredients. You may need to temporarily lift the mixer’s head to add all the flour at once. Cover the mixer with a clean kitchen towel to prevent flour from flying and start mixing on low speed. Mix until the flour is mostly incorporated, then increase to medium speed until there are no visible flecks of flour left. Finally, fold in the dark chocolate chunks and mix just until evenly distributed.
- Chill the dough: Transfer the cookie dough to the refrigerator and chill for at least 1 hour or up to 2 days. Chilling helps strengthen the dough and enhances the flavors.
- Preheat the oven and prepare baking sheets: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop dough balls: Using a medium cookie scoop, portion out balls of dough. If the dough is very cold and firm, press it into the scoop to compact it before releasing. Arrange 6 to 7 dough balls per baking sheet, leaving enough space between them as they will spread while baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 7 to 8 minutes. If the dough is extra cold, extend baking time up to 10 minutes. The cookies should be a light to medium golden brown when done. Remove from oven and immediately sprinkle with a few pinches of salt for an added flavor dimension.
- Repeat baking: Continue scooping and baking the remaining cookie dough balls on fresh parchment-lined baking sheets as above.
- Freeze dough balls (optional): If you want to freeze the cookie dough for later use, arrange dough balls on a baking sheet and freeze until solid, about 20 minutes. Then transfer the frozen dough balls into a freezer-safe plastic bag and store for up to 3 months. Bake directly from frozen when ready.
Notes
- You can prepare the cookie dough up to 2 days ahead and keep it wrapped tightly in the refrigerator.
- Freezing dough balls before baking helps preserve freshness and is convenient for baking fresh cookies anytime.
- Baking times may vary depending on the chill level of the dough; colder dough requires slightly longer baking.
- Sprinkling salt on freshly baked cookies enhances the chai spice and chocolate flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 289 kcal
- Sugar: 23 g
- Sodium: 129 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
