Chai Cookies

There is nothing more fall than a Chai Latte, except maybe these Chai Cookies! These Chai Cookies are LOADED with Chai spices and white chocolate chunks and then generously topped with my Chai Tea Glaze. They are gooey on the inside with the perfect chew on the outside. These Chai Cookies basically taste like a warm fall chai Latte but in cookie form!

Chai spice includes pretty much all of my favorite fall spices; cinnamon, ginger, cardamom, allspice, nutmeg, and clove. So I do not hold hold back in this recipe, I Pack these cookies with chia spice! In my opinion the spicier the better, but if you want a more mild spice taste you can always cut the spices in half but keep the ratio the same. If you are looking for other classic fall recipes here are a few:

Apple Cider Bundt Cake

Pecan Pie Cheesecake

Baked Pumpkin Donuts

Pumpkin Oatmeal Cookies

CHAI COOKIES STEP BY STEP INSTRUCTIONS

CHAI COOKIES

1. In the bowl of a stand mixer, beat your butter until soft and airy. Then add your sugar and brown sugar until combined. Then add your eggs and vanilla and beat until combined.
2. In a small bowl combine your flour, baking soda, salt, cinnamon, ginger, cardamom, allspice, clove, nutmeg, tea leaves and mix until combined. Then slowly add this to your butter mixture and whisk until combined.
3. Using a spatula fold in your white chocolate chunks.
4. Line a cookie sheet with parchment paper. Using a large spoon scoop out a heaping spoonful of dough and roll into a ball. Place about 6 cookies at a time on your sheet leaving about 2 inches of space in between each cookie. Slightly press down each cookie with your fingers (just slightly!)
5. Place your cookie sheet/ cookies in the freezer to rest for 15 minutes.
6. Bake cookies at 375 degrees for 15 minutes.
7. Let cookies cool
8. Repeat bake for the remaining cookies. You should get about 18- 20 large cookies.

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CHAI GLAZE

1. In a microwave safe mug heat your milk for about 2 minutes. Then steep your tea bag in your milk and let sit for about 10 minutes.
2. In a small bowl add your powdered sugar, cinnamon, ginger, cardamom, allspice and mix until combined.
3. To your powdered sugar mixture, add about 2 tablespoon of your milk and mix until combined. If it is too thick you can add a little more other wise discard of the rest of your milk.
4. Drizzle glaze generously over cookies. Serve and enjoy!

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CHAI COOKIES KEY INGREDIENTS AND SUBSTITUTIONS

Chai Spice. Chai spice consists of cinnamon, cardamom, ginger, allspice, nutmeg and clove. All these spices scream fall and I recommend if you really desire these taste like chai you do not leave any out.

White chocolate chunks. The white chocolate almost replaces the feel and taste of milk which you would have in a Chai Latte. So I really recomend it but if you do not have any white chocolate you can leave it out or even replace it for a nut which would be delicioucs.

Brown Sugar. I use mostly brown sugar which makes for a super thick and chewy cookie.

Salted butter. Butter makes for moist gooewy cookie. I use salted for that extra layer of salt that I feel balances out the sweetness well. but you can always use unsalted.

Baking Soda. Baking Soda Unlike Baking Powder helps your cookies grow out.

Black Tea Leaves. Obviously there is black tea in a Chai Latte so this helps bring in that tea flavor. You can either leave it out or even replace it with other baking teas like Earl Grey or green.

BAKING TIPS

1. If you forget to soften your butter I have a trick. Place your stick in the microwave for 5 seconds. then repeat for the remaining 3 sides of the stick... flipping your stick each time. once done your stick should be perfectly soft throughout.
2. Using your stand mixer I like to start with the beater attachment in order to really beat and soften your butter and wet ingredients together. Then I switch to the whisk attachment in order to slowly and evenly mix in your flour.
3. Always use parchment paper on your cookie sheet. I grew up thinking I was suppose to use butter spray on my cookie sheet when baking cookies... but this is WRONG. Do not do this! This causes burnt and flat cookies
4. Always chill your cookie Dough before baking. Chilling your dough brings the temperature of your butter back down which will make for thicker chewier cookies. if you skip this step your cookies will almost melt in your oven and you will have super flat thin crisp cookies that run into each other. SO DO NOT SKIP THIS STEP!

FAQ

1. Cardamom is expensive and I do not have it. Can I leave it out? Yes of Course, That is up to you. Cardamom is a little pricy but it lasts a very long time and is such a wonderful spice to bake with it. So if you are a baker you might enjoy having it. Cardamom is a KEY ingredient in the Chai flavor so if you leave it out these cookies might not taste like Chai but they will taste like yummy fall spiced cookies.
2. why do I have to Chill my cookie Dough? This is so important. Chilling your dough brings the temperature of your butter back down which will make for thicker chewier cookies. if you skip this step your cookies will almost melt in your oven and you will have super flat thin crisp cookies that run into each other. SO DO NOT SKIP THIS STEP!

STORING AND FREEZING

These cookies last well in an air tight container for 3 days. To freeze I would wrap each cookie in plastic wrap and place cookies in a freezer bag. Then freeze for up to a month.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!