It's starting to get cool out. Fall inspires wonderful smells along with beautiful sights in nature. This fall invite in exciting new flavors with our spicy, sweet and ooey-gooey delicious cookies. Not your run of the mill cookies, these have a lot going for them. Warming spices, peppery notes from the black pepper and ginger finished off by the sweet decadence of chocolate. The variations on these are also countless making them a fun recipe to personalize in so many ways!
Chai Chocolate Chip Cookies
Makes 12 large cookies (or 24 small)
Prep time: 15 mins
Bake time: 12- 15mins
10 tablespoons unsalted butter, room temperature
1 cup dark brown sugar
2 tablespoons honey
1 large egg
1 egg yolk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon arrowroot powder or cornstarch
1- 1/2 tablespoons One Good Knife Chai Masala
1 cup semi-sweet chocolate chips, frozen
Preheat the oven to 350 degrees F.
Line your baking sheets with parchment paper.
In a stand mixer or using a hand mixer whip the butter and sugar till light a fluffy.
Beat in the egg. egg yolk and honey.
In a separate bowl sift the flour, baking powder, cornstarch/arrowroot powder and One Good Knife Chai Masala . Mix till combined
Add in the flour mixture to the butter mixture once cup at a time.
Using a spatula add in the chocolate chips and mix till uniformly distributed within the dough.
Using an ice-cream scoop, scoop the dough onto the parchment. Flatten the dough ball slightly using the spatula.
Place each cookie at least 2 inches apart to give room for the rise.
Bake I the center rack of the oven for 12-15 mins.
Cool cookies on a cooling rack.
Enjoy with a cup of English breakfast tea or a cold cup of milk
Substitute with nuts such as cashews, almonds or pistachios instead of chocolate chips.
Sprinkle 1 tablespoon espresso powder to make into dirty chai cookies