Think classic gingersnap meets Bollywood, with chocolate chips thrown in for fun.
Recipe courtesy of Hedy Goldsmith
Chocolate Chip Gingersnap Chai Cookies
Total:
1 hr 55 min
Active:
40 min
Yield:
36 3-inch cookies
Level:
Easy
Total:
1 hr 55 min
Active:
40 min
Yield:
36 3-inch cookies
Level:
Easy

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 1/3 cup good quality unsweetened natural cocoa powder (not Dutched)
  • 3 tablespoons good quality chai tea, finely ground in a spice grinder
  • 1/4 cup granulated sugar
  • 1 tablespoon grated fresh ginger (from a 1-inch peeled piece)
  • 1 teaspoon pure vanilla extract
  • 5 ounce chocolate chips (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground star anise, well sifted
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 12 tablespoons unsalted butter, at room temperature
  • 2/3 cup firmly packed dark brown sugar 

Directions

Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.

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. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight. 

Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans. 

Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely. 

Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai.

Cook's Note

I love to use this cookie for ice cream sandwiches, especially filled with pumpkin pie ice cream. Underbake the cookies to ensure a softer texture.

IDEAS YOU'LL LOVE

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Bacon Chocolate Chip Cookies

Recipe courtesy of Damaris Lewis

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Oatmeal Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c