With each recipe I make this holiday season, it got harder to pin down my favorite. Until I baked these chai spice chocolate cookies. Lavishly suffused with ginger, cardamom, clove, black pepper, cinnamon, and nutmeg, these cookies are like a love letter written for tea.
Even if you don’t fancy tea, you won’t want to miss these spiced cookies. Filled with a slow dancing melody of flavors, the rich and wintry treats are so crumble-esque and delicious that I didn’t trust myself with them.
- Sift all-purpose flour with cocoa powder and homemade chai masala.
- Then beat softened butter with icing sugar until you have a pale, creamy mixture.
- Whisk in an egg and vanilla extract and beat the ingredients well.
- Fold the dry ingredients into the wet, and with your spatula, bring them together into a dough. It’s a forgiving and pliable dough, but you may need to get your hands in there.
- Refrigerate the dough for 20 to 30 minutes. Longer if its warmer where you are.
Baking the chai spice cookies
- After the dough has firmed up a bit (it’s still supple, but set enough to handle), plop it onto your prep area. Remember to dust the surface with flour or cocoa powder. Your choice.
- Roll the dough to 1/8th of an inch thickness. It’s a dream to work with, so you shouldn't have any problems.
- Pick your favorite cookie cutter, and then go to town on the dough.
- Bake on a lined tray for 8 to 10 minutes. These chocolate cookies bake fast, so keep an eye on them.
- They’re a bit soft fresh out of the oven, but firm up as they cool.
If you hate cleanup: Place the dough between two sheets of Silpat, parchment, wax, or butter paper, and then roll it.
For crispier cookies: roll a thin dough.
For chewier cookies: roll a thicker dough.
Christmas cookie decorating idea
The chai spice chocolate cookies are ready to eat after they cool a tad (but are still warm enough to melt in your mouth). I was in a mega-festive mood and so went over the top with everything. I gave these spiced cookies some Christmas cheer by:
- Dipping half of each cookie in melted white chocolate.
- Scattering green and silver sprinkles.
- Finishing off with dried rose petals.
It’s hard to resist but keep them aside to set the icing. You can even pop it in the fridge for 5 minutes.
How to store chai spice chocolate cookies?
In my house, the last crumb disappeared on the second day. But if you keep them in an airtight container, they'll last for a good 7-10 days. Without the white chocolate icing, the chocolate cookies last a good 3 to 4 weeks.
Chai spice: Coffee is a fantastic alternative to chai masala. The flavor profile obviously changes, but chocolate and coffee are a match made in heaven.
That said, I genuinely, with all my heart, recommend using chai spice. It’s easily available online or in local stores, in case you’re not in the mood for effort. Not that it takes much to make it.
How to make chai masala?
All you have to do is grind fennel seeds, cardamom, cloves, black pepper, and cinnamon. Then mix in grated nutmeg and ginger powder. You can use your own recipe or mine. Or simply pick one from your supermarket!
It gives you a decent batch that you can use not only for these cookies but for the most aromatic morning tea too. The bonus? Chai spice makes a delicious gift. Pack it in a jar, put a bow on top, and your friends will thank you in spades.
Where else can you use chai spice?
Can you make eggless chai spiced cookies?
Yes, the egg in the recipe can be easily replaced with one flax egg (1 tablespoon of flaxseed powder mixed with 3 tablespoons of water). The rest of the recipe stays the same.
How to make vegan chocolate chai cookies?
A good quality plant-based butter would do wonderfully!
What kind of chocolate to use for chai cookies?
Decorating the cookies with white chocolate is an entirely optional step. Although, marvelous when you are gifting them for Christmas. Pack them in a box or parchment paper, and people will be pleased as punch with the cookies.
Not a fan of white chocolate? Try dark chocolate.
Chai spice chocolate cookies: fit for a festive table
Come together quick and easy
Infused with heartening and warming spices
Pretty, wintry treats that your teeth just sink in
Rich, chewy, and loaded with chocolatey goodness
Chai Spice Chocolate Cookies
- 2 cups All-purpose flour
- 3/4 cup Cocoa powder
- 2 tsp Chai masala
- 1 cup Butter, softened
- 1 cup Icing sugar
- 1 Egg
- 1 tsp Vanilla extract
- White chocolate, melted ( for decorating) Optional
- Sprinkles, dried rose petals ( for decorating)
- Sift together the flour, cocoa powder, and chai masala in a large bowl.
- Beat the butter and icing sugar, until the mixture is creamy and fluffy.
- Beat in the egg and vanilla extract.
- Add the dry ingredients. Combine well, using a spatula.
- You'll get a soft, but pliable dough.
- Divide into 2 halves. Wrap each half in foil or cling wrap and refrigerate for at least 30 minutes until the dough becomes firmer.
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
- Lightly dust your work surface with flour and roll out your dough to 1/8" thickness.
- Using a 2/2.5" cookie cutter, cut out the dough. Place on the prepared tray.
- Bake the cookies for 10-12 minutes, or until slightly firm to touch. Transfer to a cooling rack and cool the cookies completely.
- If decorating them, dip each cookie halfway into melted white chocolate. Place on a lined tray. Top the chocolate with sprinkles and dried rose petals. Let set for 10 minutes. Serve and enjoy!