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Home » Recipes

Published: Oct 9, 2020. Post Updated: Feb 9, 2022

Home » Recipes

Chai Spice Cookies

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These Chai Spice Cookies are gorgeously chewy and are full of all the warm flavours of Autumn - think Cinnamon, Ginger, Cardamom, Cloves, Black Pepper.. and of course I had to add chocolate too.

4 chai cookies in plate with cup of tea to side

 

Chai Spice Cookies

Do you like Masala Chai? I previously shared a recipe for Karak Chai/Masala Chai/Chai Tea here but nowadays depending on where you are, it is just as easy to pick up a Masala Chai on the high street, thanks to places like Chaiiwala. 

Chai Tea means two very different things in India and in Indian cafes as opposed to in coffee shops around the UK. To say Chai Tea in India, would mean to say Tea Tea. In the UK, Chai tea usually refers to a spicy milky tea. 

Ingredients used in Chai Spiced Cookies

Dark Muscovado 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 Muscovado Sugar is more hydroscopic than caster sugar. So it holds on to moisture meaning soft and chewy cookies with a rich treacly caramel flavour. I mean..why wouldn't you? Also all of that happens to work really well with warm chai spices.

Caster Sugar - I wanted these cookies to have a slightly crisp edge and to spread a little too. Saying that,  I am tempted to try making them with just Dark Muscovado Sugar..I feel an experiment coming on.

Butter - Melted and cooled Butter makes for a chewy cookie. You could brown the butter too to add some nuttiness but I really wanted the flavours of the Chai spices to sing. 

Fresh Ginger - I like the heat it adds but this can be left out.

Chocolate - I was tempted to add crystallised ginger and stem ginger instead of chocolate but I love chocolate and so do my kids. We love Ginger too to be fair but the Fresh and powdered Ginger had already covered that so..it had to be chocolate. Any chocolate will work in this recipe. I used a mixture of Dark Chocolate and Valhorna Caramelia. 

Fridge Time - Yes it isn't an ingredient but fridge time is an essential part of this recipe because the mixture itself is quite wet and attempting to make cookies from it straight away would result in one large flat rectangular cookie. Fridge time inhibits spread but also allows the dough to rest meaning the flavours develop and caramelise better and the flour soaks up the liquid (egg) in the dough making for a more uniform cookie. The longer the better here. If you can manage 36 hours...do it!

Egg - Again adds to chewiness.

Bicarbonate of Soda - For chewy rather then cakey cookies.

Chai Spices - Cinnamon, Ginger, Cardamom, Cloves, Black Pepper

Plain Flour - Some people use Bread Flour and that makes for a proper chewy cookie but I think there is enough stuff here to make that happen. Have I said chewy enough?

How to make Chai Spice Cookies 

Melt and cool the butter. 

Beat with the sugars for 3-4 minutes.

Sugar and butter mixed together in bowl of stand mixer

Add the egg and Fresh Ginger and beat for 2 - 3 more minutes.

Fold in the flour, bicarbonate of soda, chai spices and chopped chocolate. 

Chopped chocolate going into dough

Mix just enough to form a dough then place in the fridge for at least an hour or overnight. 

Dough when it has been in fridge overnight

Bake in preheated oven for 12 - 15 minutes at 180 C/GM 4.

Tried and Tested Variation

So I tried this recipe with the following variations:

  • I used only Dark Muscovado Sugar.
  • I added Dermerera Sugar to the top before baking.
  • I used a mix of Valhorna Caremelia and Callebout Caramel Chocolate.
  • I added an extra egg yolk.
  • I mixed for a shorter time at the beginning. 
  • I baked for 12 minutes only

It made for a similar cookie that slightly more cakey. 

Step by Step Photos for Adapted Recipe:

Melted Butter and Dark Muscovado Sugar in bowl of stand mixer

Mix melted and cooled butter and Dark Muscovado Sugar in bowl of stand mixer for 3 minutes.

Egg and Fresh Ginger added to bowl

Add Fresh Ginger and Eggs and mix for another minute.

Flour and Bicarb added to bowl

Fold in flour and bicarbonate of soda.

Spices added to bowl of stand mixer

Stir in dry spices.

Caramel Chocolate added to bowl of stand mixer

More chopped chocolate added to bowl

Stir in chocolate and then place cookie dough in fridge for n hour or overnight.

4 Cookie dough spaced out on baking tray

Divide dough into 16 pieces and divide between 4 lined trays.

Demerara sugar sprinkled on top of cookie dough balls

Top with demerera sugar and bake for 10 - 12 minutes. Allow to cool for 10 - 15 minutes before removing to a cooling rack.

4 piles of chai cookies on round cooling rack and grey towel

Close up of a cookie on wire rack

More Sweet Recipes:

Stem Ginger Banana Upside Down Cake

Chewy Anzac Biscuits

Jeera Shortbread

***If you make this recipe, please don't forget to rate/comment or tag us on Social Media.

4 chai cookies in plate with cup of tea to side

Chai Spice Cookies

Safira
These Chai Spice Cookies are gorgeously chewy and are full of all the warm flavours of Autumn - think Cinnamon, Ginger, Cardamom, Cloves, Black Pepper.. and of course I had to add chocolate for a silky creamy mouth feel too.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 15 minutes mins
Overnight Fridge Resting 12 hours hrs
Total Time 23 minutes mins
Course Baking/Dessert
Cuisine british, Indian
Servings 15 Cookies
Calories 241 kcal

Ingredients
  

  • 125 g Butter
  • 180 g Dark Muscovado Sugar
  • 50 g Caster Sugar
  • 1 Egg
  • 1 ½ tablespoon Fresh Ginger Grated
  • 200 g Plain Flour
  • Pinch Salt
  • 1 teaspoon Bicarbonate of Soda
  • 2 ½ teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ¾ teaspoon Ground Cardamom
  • ½ teaspoon Ground Cloves
  • ¼ teaspoon Ground Black Pepper
  • 200 g Chocolate Any you like, Chopped

Instructions
 

  • Melt and cool the butter for 10 - 15 minutes.
  • Beat melted butter, muscovado sugar and caster sugar for 3 - 4 minutes in the bowl of a stand mixer.
  • Add the egg and Fresh Ginger and beat for 2 - 3 more minutes.
  • Fold in the flour, bicarbonate of soda, chai spices and chopped chocolate. 
  • Mix just enough to form a dough then place in the fridge for at least an hour or overnight. 
  • Preheat oven to 180 C/Gas Mark 4.
  • Shape into cookies (makes around 15) and place on 3 - 4 lined trays.
  • Bake for 12 - 15 minutes.

Notes

Variations 

Adjust the spices according to your taste. 
You can skip the Fresh Ginger.
Sub half the chocolate for chopped Crystallised Ginger/Stem Ginger.

Nutrition

Calories: 241kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 29mgSodium: 154mgPotassium: 80mgFiber: 1gSugar: 22gVitamin A: 224IUCalcium: 20mgIron: 1mg
Keyword Afternoon Tea, Chai Chooclate Cookies, Chai Cookies, Chewy Chai Cookies
Tried this recipe?Let us know how it was!

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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