Chai Chocolate Chunk Cookies

by valentina on November 21, 2011

Post image for Chai Chocolate Chunk Cookies

These cookies are near and dear to my heart. I created this recipe a dozen years ago, and today is the first time I’m ever sharing it.  (Well, sharing it in writing — many people have eaten them over the years!) Chai is the generic word for tea in India.  There’s no tea in the recipe — just the some of the alluring, exotic spices often found in Masala Chai.

Fiery and sweet at the same time, this incredibly flavorful spice blend makes for a delicious and calming (yes, calming), cookie-eating experience.  They’ll warm your heart and sooth your soul.  Try them and see.

With cooler weather, these cookies are an ideal snack for you and a friend to share on the weekend!  Or, simply spend some nice, relaxing weekend time baking them!

I love these cookies.










Chai Chocolate Chunk Cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Active Work Time: 30 minutes

Yield: Makes 4 dozen


14-ounces roughly chopped milk or dark chocolate (see notes)

1 teaspoon ground black pepper

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon sea salt

2 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon vanilla extract

1 tablespoon heavy cream

1 tablespoon molasses

1 egg

  1. Line a couple of baking sheets with parchment paper. Set them aside.
  2. Combine the chai spices in a small bowl and chop the chocolate. Set these aside, too.
  3. In a large mixing bowl, mix the flour and baking soda with the chai spices and salt.
  4. In a slightly larger mixing bowl, combine the softened butter with the sugars, vanilla, molasses, and cream. Then, gradually blend in the egg.
  5. Add the flour mixture and stir only until the flour is incorporated. Then fold in the chocolate chunks.
  6. Use an (approximately 1-1/2-inch) ice-cream scoop to shape the dough into balls, placing each one on the parchment-lined baking sheets as you go. (At this point, the balls can be very close together.) Cover the baking sheet with plastic wrap and refrigerate until the dough is firm, about 1 hour.
  7. While the dough is in the refrigerator, preheat the oven to 350 degrees F.
  8. Place 9 to 12 of the shaped cookie dough balls on another parchment-lined baking sheet and bake for about 7 minutes, just until the dough has solidified. It will still look a bit doughy -- which is perfect!
  9. Carefully remove the baked cookies with a metal spatula and place them on a cooling rack.
  10. Repeat this process until all of the cookies are baked.


I'm usually a dark chocolate girl, especially when I bake -- however, with the intensity of the spices in these cookies, I prefer milk chocolate. These cookies are a hit either way, so use whichever you like! (Scharffen Berger is my favorite.)

You can keep reusing the same parchment paper. Absolutely no need to change it after each batch. Save paper!













Up to a week and at least 2 hours ahead of time: Make the cookie dough.
Up to 1 day and at least 20 minutes ahead of time: Bake the cookies.
You can make the dough, shape it, and freeze it!  Then you’ll have them at the ready to pop in the oven just before guests are arriving.  The house will smell great, and everyone will get fresh-out-of-the-oven cookies!  The dough can be kept frozen for a few weeks or so — but it’s best to bake it within a week. You can also freeze the baked cookies for a couple of weeks.  When I do this, I like to warm them in the oven just before serving.


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{ 15 comments… read them below or add one }

anneliesz November 21, 2011 at 6:05 am

Thanks for posting this recipe. I can still taste these cookies in my mind a week later. Delicious and soon to be bookmarked.


averagebetty November 21, 2011 at 5:21 pm

YUM! I love that you have listed the chai spices and didn’t use a packet of tea — brands can vary so much. I am a sucker for anything Chai — I must try these!! xoxoxo

Happy Thanksgiving to you and your beautiful family, Valentina!


Sippitysup November 21, 2011 at 7:49 pm

Black pepper! That’s the secret ingredient. Thanks for sharing. GREG


Nancy Rose Eisman November 21, 2011 at 8:23 pm

Thanks so much for sharing these cookies with us. I love them too!


Trish November 21, 2011 at 8:48 pm

These are perfect for the holidays! I’ve got these on my bakin to-do list. Thanks for sharing the recipe.


valentina November 24, 2011 at 4:44 am

Thanks, Trish! Hope you love them!


Christina November 22, 2011 at 1:49 am

The spices of chai are very calming to me. Generic word for tea- I learned something new!


valentina November 24, 2011 at 4:43 am

Thanks, Christina! :-)


Patricia from Fresh Food in a Flash November 22, 2011 at 2:36 am

Thanks Valentina. I just printed out the recipe and hope to bake these up soon. They were delish!


Jeanne @JollyTomato November 22, 2011 at 8:46 pm

WOW – these look amazing! They’re on my “to-bake” list, maybe after I finish making all of the pies I need to bake this week. Can’t wait to try them!


amee November 30, 2011 at 1:45 pm

Awesome. Just Awesome, Valentina!


Lentil Breakdown February 24, 2014 at 10:20 pm

If you adapt this to be a GF recipe, let me know! These are my fave spices!!


valentina February 25, 2014 at 12:44 am

I will do it – for you! I’ll keep you posted, Adair.


Jennifer February 25, 2014 at 4:13 am

These sound absolutely wonderful! Can’t wait to try them.


valentina February 27, 2014 at 8:03 am

Thanks, Jen! :-)


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