Chai Spiced Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies with warming chai spices and melty chocolate chips—ideal for cozy afternoons.
# 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
# Step-by-Step Instructions:
01 - Preheat your oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper until well blended.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
05 - Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges are lightly golden and centers appear set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Tips from hearthlykitchen:
01 -
- The warming spices make these cookies taste like a hug in edible form
- They stay incredibly soft for days thanks to all that brown sugar
- The chocolate chips create these perfect pools of melty goodness that balance the spice beautifully
02 -
- Room temperature ingredients are non negotiable for proper texture
- Overbaking even by one minute turns these from chewy to crispy
- The dough needs at least 30 minutes in the refrigerator for best results
03 -
- Chill your baking sheets between batches for consistent results
- Rotate the pans halfway through baking for even browning
- Store with a piece of bread to keep them extra soft