Chai Spiced Chocolate Chip Cookies (Printable version)
Soft, chewy cookies with warming chai spices and melty chocolate chips. Ready in 32 minutes, makes 24.
# What you need:
→ Dry Ingredients
01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground ginger
06 - ½ teaspoon ground cardamom
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground nutmeg
09 - ⅛ teaspoon ground black pepper
→ Wet Ingredients
10 - 1 cup unsalted butter, softened
11 - ¾ cup packed brown sugar
12 - ½ cup granulated sugar
13 - 2 large eggs
14 - 2 teaspoons pure vanilla extract
→ Add-ins
15 - 1 ½ cups semi-sweet chocolate chips
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a medium bowl.
03 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually stir dry ingredients into wet mixture until just combined.
06 - Fold in chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers are set.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The chai spices make these taste like a cozy mug of tea in cookie form
- They stay incredibly soft for days, thanks to the brown sugar
02 -
- Overbaking these will make them dry, so pull them out when centers look slightly underdone
- The black pepper might seem strange but trust me, it makes the spices sing
03 -
- Room temperature ingredients create the best texture, so plan ahead
- Chill the dough for 30 minutes if it feels too sticky to scoop