Sunday, October 7, 2018

Chai Spice Chocolate Chip Cookies

Living in Southern California, fall doesn't really start to feel like fall for some time. October has begun, and it's still sunny and in the 70s here. You get so used to it, that when you hear a "shhhhh" noise one night that you can't quite figure out the source of, it takes a few minutes to figure out that, oh, it's actual rain!

Because, yeah, these cookies are great for rainy days.

Chai Spice Chocolate Chip Cookies by

First, I have to confess that I wasn't very sure about these cookies at first. The chai spices are strong, and if you're not into those, then you probably won't like these. What I found most interesting, though, was that I enjoyed them more after I had frozen the dough and then baked them, rather than just after the refrigerating step. I'm not sure if it just gave the flavors more time to meld, or if it affected how they baked up slightly to change them just a touch, but I definitely enjoyed them more then.

Answer: it's probably just me having a weird palate or something?

Chai Spice Chocolate Chip Cookies by

If you're looking to spice up (hyuck hyuck) your chocolate chip cookie game, give these a go, especially if you enjoy yourself some chai tea. They're full of spice and very nice!

Chai Spice Chocolate Chip Cookies by

Write recipe photo description here

Perfect for the fall with a cup of chai tea.

  • 3 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted and cooled
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate chunks

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cardamom, cloves, allspice, black pepper, and salt. Set aside for now.
  2. In the bowl of a stand mixer with the paddle attachment, add the melted butter, brown sugar, and white sugar. Beat together until fluffy, about 3 minutes. Add in the eggs one at a time, beating until combined. Pour in the vanilla extract and beat one more time.
  3. Dump all of the flour mixture into the standing mixer and turn it on low speed. Mix until the flour is mostly combined, then increase the speed until there are no more specks of flour. Pour in the chocolate chunks and mix on low on more time. Transfer the dough to the fridge to chill for an hour or up to 2 days. At this stage, you can scoop out individual cookies, stick them in a bag, and freeze them for later use.
  4. Preheat the oven to 350F. Line two baking sheets with parchment paper, or a silpat liner. Or if you just have one baking sheet, that's fine too.
  5. Using a medium cookie scoop, scoop out balls of dough onto prepared sheets, about 6 or 7 to a sheet, spaced apart a bit to allow for spread. Bake for 7 to 8 minutes. If the dough is very chilled or frozen you may need closer to 10 minutes. Once they are goldena light to medium golden brown, take them out. You can sprinkle with some salt at this point if you like.
Recipe via A Cozy Kitchen

Chai Spice Chocolate Chip Cookies by
Chai Spice Chocolate Chip Cookies by

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