Chai Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Freezing Time
1 hr
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Total Time
1 hr 40 mins
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Servings
24 cookies
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Calories
289 kcal
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Course
Baked Goods
Chai Chocolate Chip Cookies
Description
This recipe mixes a dry blend of all-purpose flour, baking powder, baking soda, a chai spice mixture (ground ginger, cinnamon, cardamom, cloves, allspice, black pepper), and salt. The wet ingredients include melted unsalted butter, brown and granulated sugars, eggs, and vanilla extract. After combining, dark chocolate chunks are folded in.
The dough requires chilling for at least one hour, improving texture and flavor melding. Baking at 350°F produces cookies with a balance of chewy centers and slightly crisp edges mingled with the complex chai spices and rich dark chocolate bites.
These cookies offer a warming, spice-forward variation suitable for serving with tea or as a flavorful treat. Stored properly, the dough can be made ahead or frozen for later baking, maintaining freshness.
The recipe notes recommend making dough in advance for up to two days in the fridge, and freezing shaped dough balls for up to three months to bake fresh cookies on demand.
Ingredients
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
Wet Mix:
- 1 cup butter melted and cooled slightly, unsalted
- 1 1/2 cups brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks
Instructions
- To a medium bowl, whisk the flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper and salt together. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
- In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
- Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
- To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
Notes
- The dough can be prepared up to 2 days before baking when tightly wrapped and stored in the fridge.
- For freezing, shape dough into balls and freeze on a sheet before transferring to a freezer-safe bag for up to 3 months; bake directly from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 129mg | 5% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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