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.
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.