Chocolate Chip Gingersnap Chai Cookies
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
45
Sourness
46
mins
Prep time (avg)
7.6
Difficulty
Ingredients:
1.25 cups
Unbleached All-Purpose Flour1 cup
Granulated Sugar1 tsp
Pure Vanilla Extract1 tsp
Kosher Salt1 tsp
Ground Cinnamon1 tsp
Ground Cardamom1 tsp
Ground ClovesDirections:
1
Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside
2
In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes
3
Scrape down the sides of the bowl
4
Mix the sifted dry ingredients
5
Add the chocolate chips and mix until fully incorporated
6
Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter
7
Chill the logs until firm, 1 hour or overnight
8
Heat the oven to 350 degrees F and line two sheet pans with parchment
9
Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick
10
Arrange the cookies 2 inches apart on the lined sheet pans
11
Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes
12
If you prefer more of a gingersnap texture, bake 11 to 13 minutes
13
Remove from the oven and let cool completely
14
Store in an airtight, odor-free container for up to 4 to 5 days
15
The longer they sit, the more you'll taste the chai