Go Back Email Link
+ servings
4 Chai Cookies on a lined tray

Chai Cookies

Safira
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.
5 from 2 votes
Prep Time 5 minutes
Cook Time 17 minutes
Fridge Time 1 hour 20 minutes
Total Time 1 hour 43 minutes
Course Baking, Baking/Dessert
Cuisine American, british
Servings 10
Calories 470 kcal

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
  • 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.

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.
To bake from frozen – reheat the oven to 170 C/Gas Mark 3. Remove cookie dough balls from the freezer and place on a lined oven tray. Bake for 3 – 5 minutes longer then the recipe instructions. 
Baked
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.

 

Nutrition

Calories: 470kcalCarbohydrates: 68gProtein: 7gFat: 19gSaturated Fat: 12gTrans Fat: 1gCholesterol: 80mgSodium: 133mgPotassium: 99mgFiber: 2gSugar: 30gVitamin A: 599IUVitamin C: 1mgCalcium: 81mgIron: 2mg
Keyword Chai Cookies, Indian Masala Chai, Karak Chai
Tried this recipe?Let us know how it was!