4.9 from 90 votes
Chai Chocolate Chip Cookies
Chai Chocolate Chip Cookies combine warm spices including ginger, cinnamon, cardamom, cloves, allspice, and black pepper with dark chocolate chunks in a buttery cookie dough. The dough chills before baking, ensuring a tender yet chewy texture and enhancing the chai-inspired flavors. These cookies offer a spicy, aromatic twist on traditional chocolate chip cookies.
Prep Time
15 mins
Cook Time
25 mins
Freezing Time
1 hr
Total Time
1 hr 40 mins
Servings:
24
cookies
Calories:
289 kcal
Course:
Baked Goods
Cuisine:
Indian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 289
% 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.