caryn hewlett

Chai Chocolate Chip Cookies

As September begins, so does the unofficial beginning of Autumn. While Fall doesn’t technically begin until the 23rd, I am relishing in the foggy, chilly weather we’re having outside. I’ve been bringing out old sweaters and scarves, doing a little bit of back-to-school shopping (does it still count if I work at a year-round school? Sure does!), and trying out new and delicious autumn recipes, like this one from A Cozy Kitchen: chai chocolate chip cookies.

There is nothing quite like starting a cosy, Autumn morning at home with a big, steaming cup of chai. I like to pair this with soft socks, a thick, knitted blanket, and a good book or movie, followed by a walk in the crisp morning air. Doesn’t that just sound wonderful?

When I first stumbled across this recipe from Adrianna Adarme’s A Cozy Kitchen blog, I knew I had to try it. This one is definitely going to be a favorite amongst some of my dear friends! Here is the recipe for you:

Chai Chocolate Chip Cookies

Ingredients

Dry Mix:

3 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground ginger (alternate: 1 teaspoon ground ginger*)

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

Wet Mix:

1 cup unsalted butter, melted and cooled just a bit

1 1/2 cups firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract (alternate: for vanilla chai cookies, add 1 tablespoon)

12 ounces dark chocolate chips or chunks

Directions

In a medium size bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, cardamom, cloves, allspice, black pepper, and salt. Set aside.

Add butter, brown sugar, and granulated sugar to large bowl and mix. Beat together until nice and fluffy, about 3 minutes. Add eggs, one at a time, and beat together. Add vanilla extract and beat once more.

Add all of the flour mixture at one time to the wet mix, mixing slowly at first. Mix until mostly combined, and then increase speed until all four flecks are mixed in. Pour in chocolate chips and mix one more time. Transfer dough to fridge and chill for an hour, or up to two days.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper, and scoop balls of dough onto baking sheet. Place 6-8 balls on each prepared baking sheet, placing in oven for 7-8 minutes, but these sometimes need up to 10 minutes to bake. They should be medium golden brown. Repeat until you’ve baked all of the cookies.

You can sprinkle with a small dash of salt upon exiting the oven if you please. Then enjoy!

*I personally am not a fan of ginger and found that 2 teaspoons were too much. If you’re like me, add only one teaspoon!

I hope you enjoy this recipe!

Happy Autumn to all!

xoxo