Chocolate Chai Cookies
These soft and chewy chocolate chai cookies are infused with the perfect blend of chai masala and rich dark chocolate. They have a balanced sweetness, making them ideal for a cup of tea or coffee on a chilly day, and a unique addition to your Christmas cookie selection.
Servings: 12 cookies
Calories: 186kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 inch cookie scoop
- 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.
Video
Notes
Use up to 2 tablespoons of chai masala for an extra spicy version.
Store the cookies in a sealed container for two days.
Measure the flour using a digital scale or with the fluff, scoop and level method. Adding too much flour will result in dry, puffy cookies.
Don't over bake the cookies. They should look slightly underdone in the centers.
Nutrition
Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 103mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 256IU | Calcium: 14mg | Iron: 1mg
