These soft and chewy chocolate chai cookies are packed with perfectly spiced chai masala flavor and dark chocolate. Not overly sweet, these are the perfect pairing for a cup of tea or coffee on a brisk day and make a unique Christmas cookie.
This chai versions of sugar cookies are really something special. They start with a standard snickerdoodle cookie and add dark chocolate cocoa powder and chai masala (which you can also use in this pumpkin chai tiramisu).
This super chewy chocolate cookie has slightly crisp edges and a center that is so soft. As you chew, you get hit with the dark chocolate flavor, followed by the warm spice blend - the ginger and black pepper, specifically.
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Why You'll Love This Recipe
Simple Yet Unique - These chai cookies follow the same steps as making an easy snickerdoodle with a couple of additional flavor boosters to set them apart.
Chai Masala - This spice blend brings delicious, warm spice flavors to these cookies. The warming chai spices in this mix are green cardamom, black peppercorn, ginger, cloves, and cinnamon. Add star anise for an extra flavor boost!
Chocolate - Bold dark chocolate cocoa powder pairs so well with the snickerdoodle cookie base and all of the warm, cozy spices. The chocolate adds richness and creamy flavor to these soft cookies.
Ingredients
- Cocoa powder. The recipe calls for Dutch Processed Cocoa. In most grocery stores, you'll want to look for Hershey's Dark Cocoa. I use Rodelle Dutch Processed Cocoa, it's my favorite.
- Cream of tartar. To give the cookie a slight tangy flavor and help with leavening.
- Chai masala. See below on how to make your own, but I have recently started purchasing Pur Chai Masala Blend and it is perfect.
- Unsalted butter. Room temperature - not too soft & not too cold. Check my Butter 101 post if you're unsure of a correct room temperature!
See recipe card for full ingredients list and quantities.
Chai Masala Recipe
The chai masala is a huge component to this recipe. Do not try to blend up chai tea bags. I use the Pur Chai Masala Spice Blend - it's a deliciously flavorful investment, especially if you are a frequent masala chai drinker. You can also buy it and use it for my Pumpkin Chai Tiramisu.
However, if you'd prefer to make your own spice blend, here's what you'll need:
- spice grinder
- green cardamom pods
- black peppercorn
- ginger
- whole cloves
- cinnamon
Note that masala means spice blend. Chai masala is a spice blend and masala chai is a spiced tea.
Substitutions and Variations
- Make your own chai masala to get the perfect blend for you.
- Add a chopped chocolate bar or chocolate chips for more chocolate flavor.
- For a dirty chai version, add 2 teaspoons of espresso powder to the batter.
- Brown the butter for extra flavor, and then let it resolidify before mixing it into the dough.
How to Make This Recipe
One: Cream together the butter, spice blend, and sugars until smooth.
Two: Add the egg and beat until light and fluffy.
Three: Add the dry ingredients and mix until combined.
Four: Use a 1.5-2-inch cookie scoop to create mounds.
Hot tip! Scrape the batter off of the cookie scoop on the side of the bowl so each cookie is the same size.
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Five: Add all of the cookie dough mounds to a sheet pan, then refrigerate for 1-2 hours.
Six: Roll the balls in between your hands until smooth, coat in sugar, then add to the pan and bake.
Expert Tips
- Measure the flour with a digital scale to ensure it is the accurate amount. This will result in the perfect cookie with a soft center.
- Scoot the cookies inside of a biscuit or round cookie cutter when they come out of the oven to make them perfectly round.
- Don't skip the chill time in the fridge. This step helps the cocoa powder hydrate which produces enhanced flavor and a chewy texture.
Recipe FAQs
This is likely because you used too much flour or cocoa powder. Use a digital scale for the best results, or you can use the fluff, scoop, and spoon method.
Yes. One tablespoon produces a prominent spice flavor, but you can use more or less to suit your taste. I prefer two tablespoons for an extra spicy cookie!
You can substitute 1.5 teaspoons of baking powder for the cream of tartar listed in the recipe, but it will taste slightly less tangy.
Storage
Store the chocolate chai cookies in a sealed container for two days. They will get a bit softer, then will turn crumbly and fall apart by day three. These are best enjoyed the day they are made.
Freezing
To freeze the cookies, scoop and roll the cookies, then flash freeze the balls on a cookie sheet for about 30 minutes. Add to a ziptop bag and store for up to three months.
Prior to baking, roll the dough balls in sugar, then place on a prepared cookie sheet and bake from frozen at 325℉/163℃ for about 15 minutes, again banging the pan when removed. Note that they will be slightly puffier when baked from frozen.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Chocolate Chai Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Two large baking sheets
Ingredients
- 1 cup all-purpose flour
- ⅓ cup cocoa powder dutch processed
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 tablespoon chai masala
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
Rolling Sugar
- ¼ cup granulated sugar
Instructions
- Whisk together the dry ingredients in a bowl and set aside.1 cup all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, chai masala blend and sugars for 3 minutes on medium speed.1 tablespoon chai masala, ½ cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup light brown sugar
- Scrape down the sides, add the egg, and mix on medium speed for another minute. Scrape down the sides once more.1 large egg
- With the mixer running on low speed, spoon in the dry ingredients until just combined.
- Use a 1.5-2" cookie scoop and drop flush scoops of dough onto a baking sheet lined with parchment paper.
- Place the dough in the fridge (uncovered) for 1-2 hours.
- Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper. Add the granulated sugar to a bowl.¼ cup granulated sugar
- Roll the cookie dough balls in your hands until round, then roll them through the sugar until completely covered.
- Evenly space the cookies on the prepared baking sheets (6 per sheet) and bake for 11-13 minutes.
- Remove from the oven and bang the pan on the counter a few times, then place on a wire rack to cool for a few minutes.
- Transfer the cookies to a wire rack to finish cooling, then enjoy.
Jeffrey says
Made these today! So delicious and soft. I substituted Oat Flour for AP so that my daughter with Celiac's disease could enjoy them. I also used your "scoot" method to make the cookies perfectly round...it works!
The Cozy Plum says
This is so great to hear and know that the substitution was successful!
Aubrey says
These are SO good and the texture is beyond. The chai masala mix you recommended is so bright and spicy! Love.
elizabeth says
I haven't tried this recipe yet, but wanted to thank you for the associated Tip Of The Week - SCOOTING!!! My cookie game just leveled up.
The Cozy Plum says
It's a total game changer!! People will think you're a cookie wizard 😉
Ana says
These cookies are excellent! Love the flavor! Thank you for the recipe!
Callan Wenner says
Thanks for trying them, Ana!