He picked up the palm-sized, chunky cookie and took a bite. Cinnamon, cardamom, and something he couldn’t identify kicked up the flavor of the chocolate in exactly the way he’d hoped. It was chewy but still had some crunch to it, and the chocolate was first class. “I considered myself a chocolate-chip cookie purist, but I may have just changed my mind.”
Zane, ONE NIGHT STAND AFTER ANOTHER
These irresistible cookies can be made with any chai spice combination that fires up your tastebuds. I’ve discovered I’m not a huge fan of chocolate/ginger/clove, so I tone down those two loudmouths in my blend. Pump them up if that’s your thing!
Chocolate Chai Chippers
Oven temperature: 375 F
Dry ingredients:
2 1/4 Cups flour
1/2 cup oatmeal
1 teaspoon baking soda
1 teaspoon salt
Chai spices:
1 teaspoon cardamom
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces bittersweet chocolate chips
- Whisk dry ingredients with chai spices and set aside.
- In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy, about 8 minutes on medium speed.
- Add eggs, one at a time, mixing well after each addition.
- Add flour mixture in three additions, mixing only until incorporated.
- Stir in chocolate.
Drop by well-spaced, rounded spoonfuls onto a cookie sheet lined with parchment paper. I like bigger cookies, so my spoonfuls tend to be about the size of a ping-pong ball. They will spread, so give them space to flatten out.
Bake until the bottoms are brown and the edges get some color, about 12 minutes, rotating halfway through cooking time. How long you’ll need to bake them will depend on how big you make the cookies, the temperature of the dough, and other baking science/magic variables. I recommend watching the first batch carefully and adjusting your timing for maximum deliciousness!
Amanda Usen 