These Chai Cookies are crispy and chewy all at the same time. They are HUGE and full of all the warmth and aroma of Chai - Cinnamon, Ginger, Cardamom, Cloves, Black Pepper with added chocolate.
chai cookies
I already have some Chai Spice cookies on the site but I wanted to create a slightly different version that were really chunky with more of a crisp edge.
The cookies still have all the flavour of Masala Chai/Karak Chai but in a cookie version.
ingredients used in chai spiced cookies
Dark Brown Sugar – I chose this because of it’s strong Molasses flavour but also because I was after a chewy cookie. I will always choose chewy over crisp and Dark Brown Sugar is more hydroscopic than caster sugar. So it holds on to moisture meaning soft and chewy cookies with a rich treacly caramel flavour.
Caster Sugar – I wanted these cookies to have a slightly crisp edge and caster sugar does that.
Butter – Melted and cooled Butter makes for a chewy cookie. I browned the butter for added flavour and nuttiness.
Salt - Just a pinch to bring everything together.
Chocolate – Any chocolate will work in this recipe. I used Dark Chocolate.
Fridge Time – Yes it isn’t an ingredient but fridge time is an essential part of this recipe because it helps the flavours to develop.
Egg – Again adds to chewiness.
Bicarbonate of Soda and Baking Powder – For cakey and chewy cookies.
Chai Spices – Cinnamon, Ginger, Cardamom, Cloves, Black Pepper. To capture all the flavour and aroma of Chai.
Self Raising Flour and Plain Flour – I used this for a little lift. I wanted big chewy cookies.
how to make chai spice cookies
Melt, brown and cool the butter.
Beat with the sugars for 3 minutes.
Add the Eggs and beat for 2 – 3 more minutes.
Fold in the flours, bicarbonate of soda, baking powder, chai spices and chopped chocolate.
Mix just enough to form a dough then place in the freezer for 2 hours.
Form Cookies. Bake in preheated oven for 17 - 20 minutes at 200 C/GM 6/180 Fan.
How to Brown Butter
To brown butter add to a pan and watch and smell it carefully!
The butter will go through many phases after it melts.
It will foam and bubble at which stage I would suggest that you keep stirring it. It will begin to change colour. Then small brown bits will begin to form at the bottom of the pan. Remove it from the heat at this stage.
Pour it into a large bowl and place in the fridge for 20 minutes to cool before using.
tips for making chai cookies
- Freezer time helps the flavours to develop.
- Browned Butter adds SO MUCH FLAVOUR. Don't skip this step.
- These cookies do spread so leave a gap between them on the tray. If they spread and stick together, once they are out of the oven, use a metal spoon to push them back into shape.
storage
These keep well in an airtight container for up to 1 week.
tips for freezing
unbaked
Form dough balls onto a lined baking tray. Allow to freeze and then transfer to freezer bags for up to 6 weeks.
To bake – Either let the dough defrost overnight in the fridge or for a couple hours at room temperature and bake as per the recipe instructions.
Allow to cool on baking tray and freeze in an airtight container or freezer bag. These cookies freeze well for up to a month.
To bake – Defrost to room temperature before serving. I prefer to gently reheat them in the oven at 150 C/Gas Mark 2 for 5 – 7 minutes.
more cookie recipes you may enjoy:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Chai Cookies
These Chai Cookies are crispy and chewy all at the same time. They are HUGEand full of all the warmth and aroma of Chai - Cinnamon, Ginger, Cardamom, Cloves, Black Pepper with added chocolate.
Ingredients
- 220 g Unsalted Butter
- 150 g Dark Brown Sugar
- 150 g Caster Sugar
- 2 Eggs
- 225 g Self Raising Flour
- 285 g Plain Flour
- Pinch Salt
- ¼ tsp Bicarbonate of Soda
- 2 tsp Baking Powder
- 2 tsp Ground Ginger
- ½ tsp Ground Cloves
- 1 tsp Ground Cinnamon
- ¾ tsp Ground Cardamom
- ¼ tsp Ground Nutmeg
- ⅛ tsp Ground Black Pepper
- 400 g Chocolate Chips or Chopped Chocolate
Instructions
-
To brown butter add to a pan over medium high heat and watch and smell it carefully! The butter will go through many phases after it melts. It will foam and bubble at which stage I would suggest that you keep stirring it. It will begin to change colour. Then small brown bits will begin to form at the bottom of the pan. Remove it from the heat at this stage.
Pour it into a large bowl and place in the fridge for 20 minutes to cool before using.
-
Beat butter with the sugars for 3 minutes.
-
Add the Eggs and beat for 2 – 3 more minutes.
-
Fold in the flours, bicarbonate of soda, baking powder, ground spices and chocolate.
-
Mix just enough to form a dough then place in the freezer for 2 hours.
-
Form into 10 large cookies using your hands. Place onto 3 - 4 lined trays. These cookies do spread so leave a gap between them.
-
Bake in preheated oven for 17 - 20 minutes at 200 C/GM 6/180 Fan.
-
Leave to cool on the tray and then remove to a cooling rack.
Recipe Notes
tips for making chai cookies
- Freezer time helps the flavours to develop.
- Browned Butter adds SO MUCH FLAVOUR. Don't skip this step.
- If the cookies spread and stick together, once they are out of the oven use a metal spoon to push them back into shape.
storage
These keep well in an airtight container for up to 1 week.
tips for freezing
unbaked
Form dough balls onto a lined baking tray. Allow to freeze and then transfer to freezer bags for up to 6 weeks.
To bake – Either let the dough defrost overnight in the fridge or for a couple hours at room temperature and bake as per the recipe instructions.
Allow to cool on baking tray and freeze in an airtight container or freezer bag. These cookies freeze well for up to a month.
To bake – Defrost to room temperature before serving. I prefer to gently reheat them in the oven at 150 C/Gas Mark 2 for 5 – 7 minutes.
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