Chai Spiced Chocolate Chip Cookies (Printable version)

Soft, chewy cookies with warming chai spices and melty chocolate chips—ready in 32 minutes.

# Ingredient list:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground ginger
06 - ½ teaspoon ground cardamom
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground nutmeg
09 - ⅛ teaspoon ground black pepper

→ Wet Ingredients

10 - 1 cup unsalted butter, softened
11 - ¾ cup packed brown sugar
12 - ½ cup granulated sugar
13 - 2 large eggs
14 - 2 teaspoons pure vanilla extract

→ Add-ins

15 - 1 ½ cups semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a medium bowl.
03 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually stir dry ingredients into wet mixture until just combined.
06 - Fold in chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are set.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The spices create this incredible depth that makes chocolate taste even more chocolatey
  • These cookies stay soft for days thanks to all the brown sugar and spices
  • Theyre basically a hug in cookie form, perfect for gray afternoons
02 -
  • I once forgot the black pepper and the cookies tasted noticeably flatter, like a song missing its bass line
  • Overbaking by even 2 minutes turns these from chewy to crisp, so set a timer and trust your nose
  • The dough needs at least 30 minutes in the fridge if your kitchen runs warm or the cookies will spread too thin
03 -
  • Room temperature ingredients make all the difference in texture, so plan ahead
  • Weighing your flour is the secret to consistent results every single time
  • Sprinkle a tiny pinch of flaky salt on top before baking for a gourmet finish

Go back