Chai Spiced Chocolate Chip Cookies
I love baking.
Being home a lot more than in the past (hello Pandemic life) has allowed me to bake way more which has its positives and its negatives.
Positives: trying out so many awesome recipes
Negatives: eating all the awesome recipes
But negatives asides, I’ve found some really delicious baked goods recipes that I’ve healthed up and added some fun ingredients to mix things up a bit.
Since the chocolate chip cookie is, in my humble opinion, the ultimate cookie, the best cookie, the goddess of cookies, making it healthier so one can eat more of them is always a goal.
You’ve got your chocolate (which in all honesty, makes anything the amazing).
You’ve got your crunchy on the outside, slightly gooey on the inside.
You’ve got your sweet and slightly salty flavors dancing around.
It’s just perfect.
But if you ever want to mix it up, add in some other flavors for the chocolate chips to get to know, let’s just say that chai spice may just be the next best and incredible thing to ever happen to a chocolate chip cookie.
This brings us to these outstandingly fun and different Chai Spiced Chocolate Chip Cookies.
They’re spicy, they’re cinnamony, they’re chocolaty, they’re super delicious. Hello, it’s CHAI.
I’ve made these for some friends over the last few months and have been given raved reviews.
Best eaten when fresh from the oven (of course), these last only a few days anyway before they are enjoyed and devoured.
If you wanted to enjoy with a warm and spicy mug of Oat Golden Milk, no one would blame you. 😉
Chai Spiced Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cardamon
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp freshly ground pepper
- ½ tsp salt
Wet Ingredients
- 1 ½ sticks butter room temperature
- ¼ cup unsweetened apple sauce
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 12 oz chocolate chips or chunks
Instructions
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Whisk flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper and salt in a medium bowl. Set aside.
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Using a stand-up mixer with the paddle attachment OR a large bowl by hand, add the room temp butter, brown sugar and white sugar. Beat together until fluffy, about 2 minutes (if by hand, just be sure to fully incorporate the butter + sugar). Add one egg at a time, beating until fully incorporated. Add vanilla extract, mixing well.
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Add flour mixture then beat on lowest speed until just combined then increase speed slightly, mixing just until all flour has been incorporated (do not over mix). Add chocolate chips and mix again. Transfer the dough to the fridge to chill for an hour or up to 48 hours (24 hours is the sweet spot!).
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Once the dough has chilled, preheat oven to 350° F. Line a baking sheets with parchment paper.
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Using a spoon, scoop out spoonfuls of dough, rolling it into a ball and placing 6-8 onto the baking sheet. Bake for 8-11 minutes (baking time will be longer for super chilled dough), or until lightly golden. Remove from oven, leaving on baking sheet for a few minutes to cool. Repeat until you’ve baked all the cookies.
