Chocolate Chai Cookies
These soft and chewy Chocolate Chai Snickerdoodles 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.
Servings: 12 cookies
Calories: 186kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 inch cookie scoop
- Two large baking sheets
Ingredients
- 1¼ cup all-purpose flour 150g
- ¼ cup cocoa powder dutch processed (30g)
- 1 teaspoon cream of tartar 3g
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ or 1 tablespoon chai masala spice blend 3g or 6g (see note)
- ½ cup unsalted butter room temperature (113g)
- ⅓ cup granulated sugar 67g
- ⅓ cup light brown sugar 67g
- 1 large egg room temperature
Rolling Sugar
- ¼ cup granulated sugar 50g
Instructions
- Whisk together the dry ingredients in a bowl (flour, cocoa powder, cream of tartar, baking soda, salt) and set aside.
- 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.
- Scrape down the sides, add the egg, and mix on medium speed for another minute. Scrape down the sides once more.
- With the mixer running on low speed, spoon in the dry ingredients until just combined.
- Place the dough in the fridge (covered) for one hour.
- Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper. Add the granulated sugar to a bowl.
- Make ~2 tablespoon sized balls (or ~40g), rolling in between your hands, then roll through the sugar.
- Evenly space the cookies on the prepared baking sheets 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.
Notes
½ tablespoon of the chai spice blend will be enough for most, however, if you like a particularly spicy chai flavor, feel free to use up to 1 full tablespoon.
Store the cookies in a sealed container for two days.
The cookies will look slightly puffy when coming out of the oven, this is normal. They will fall after you bang the pan and they begin to cool.
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