Chocolate Chai Cookies might just warm your heart and soothe your soul. Warming spices and melting chocolate make these one of the best exotic cookie recipes. These Chocolate Chai Cookies are near and dear to my heart.
I created this recipe more than a dozen years ago, and I’m sharing it for the first time. Well, sharing it in writing — many people have eaten them over the years!
What is Chai?
- Chai is the generic word for tea in Hindi, a main language of India. Chai is derived from the Chinese word for tea, which is Cha.
- Chai is a mix of spices steeped into a tea-like beverage, and recipes for it can vary greatly.
- Traditional ingredients for Chai usually include black tea mixed with strong spices, like cinnamon, cardamom, cloves, ginger and black peppercorns.
- The tea is typically brewed strong, and has milk and sugar or honey added to it.
There’s no tea in my Chocolate Chai Cookies — just the alluring, exotic spices.
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 soothe your soul. Try them and see.These Chocolate Chai Cookies are hands down my favorite exotic cookie recipe I’ve ever made. Saying a lot, because I’ve made a lot of cookie recipes I love.
Tips for making Chocolate Chai Cookies
- If you choose to grind whole spices, I suggest using an electric spice grinder, rather than a mortar and pestle. We want the spices as fine as possible. (You can also use pre-ground spices, of course.)
- I use milk chocolate in this recipe. I have tested it with both semisweet and dark chocolate, and find that the milk chocolate doesn’t compete as much with the flavor of the spices.
- The baking time is 7 minutes. You want them to be only slightly crisp on the edges and almost doughy looking in the very center. They will still be good if they’re baked a bit past this point, but I prefer the texture this way.
- You can reuse the parchment paper after each batch is baked. No need to keep using new sheets.
- Final tip: share! 🙂
Enjoy every last crumb!
More exotic cookie recipes:
- Wild Blackcurrant Chocolate Cookies
- Mexican Chocolate Spice Cookies
- Hatch Chile Chocolate Chip Cookies with Coconut
- Kampot Black Pepper Chocolate Chip Cookie
- Cardamom Cookies with Lemon and Pistachios
Chocolate Chai Cookies might just warm your heart and soothe your soul. Warming spices and melting chocolate fill a delicious soft, buttery cookie.
Makes 4 dozen | Serving size: 2 cookies
- 14 ounces milk chocolate, roughly chopped
- 1 teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- ¼ teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream
- 1 tablespoon molasses
- 1 large egg
Line a couple of baking sheets with parchment paper. Set them aside.
Combine the chai spices in a small bowl and chop the chocolate. Set these aside, too.
In a large mixing bowl, mix the flour and baking soda with the chai spices and salt.
In a slightly larger mixing bowl, combine the softened butter with the sugars, vanilla, molasses, and cream. Then, gradually blend in the egg.
Add the flour mixture and stir only until the flour is incorporated. Then fold in the chocolate chunks.
Use an (approximately 1 1/4-inch) cookie 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, at least 1 hour.
While the dough is in the refrigerator, preheat the oven to 350° F.
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!
Carefully remove the baked cookies with a metal spatula and place them on a cooling rack.
Repeat this process until all of the cookies are baked.
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