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