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    Home » Recipes

    9th October 2020 Desserts and Baking

    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
    4.5 from 2 votes
    Print

    Chai Spice Cookies

    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.

    Course Baking/Dessert
    Cuisine british, Indian
    Keyword Afternoon Tea, Chai Chooclate Cookies, Chai Cookies, Chewy Chai Cookies
    Prep Time 8 minutes
    Cook Time 15 minutes
    Overnight Fridge Resting 12 hours
    Total Time 23 minutes
    Servings 15 Cookies
    Calories 241 kcal
    Author Safira

    Ingredients

    • 125 g Butter
    • 180 g Dark Muscovado Sugar
    • 50 g Caster Sugar
    • 1 Egg
    • 1 ½ tbsp Fresh Ginger Grated
    • 200 g Plain Flour
    • Pinch Salt
    • 1 tsp Bicarbonate of Soda
    • 2 ½ tsp Ground Ginger
    • 1 tsp Ground Cinnamon
    • ¾ tsp Ground Cardamom
    • 1/2 tsp Ground Cloves
    • 1/4 tsp Ground Black Pepper
    • 200 g Chocolate Any you like, Chopped

    Instructions

    1. Melt and cool the butter for 10 - 15 minutes.

    2. Beat melted butter, muscovado sugar and caster sugar for 3 - 4 minutes in the bowl of a stand mixer.

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

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

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

    6. Preheat oven to 180 C/Gas Mark 4.

    7. Shape into cookies (makes around 15) and place on 3 - 4 lined trays.

    8. Bake for 12 - 15 minutes.

    Recipe 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 Facts
    Chai Spice Cookies
    Amount Per Serving
    Calories 241 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 7g44%
    Cholesterol 29mg10%
    Sodium 154mg7%
    Potassium 80mg2%
    Carbohydrates 34g11%
    Fiber 1g4%
    Sugar 22g24%
    Protein 2g4%
    Vitamin A 224IU4%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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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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    72 shares