Chocolate Chai Spice Cookies
Chocolate Chai Spice Cookies are tender chocolate cookies infused with cozy chai spice and filled with a melty dark chocolate center. They’re easy to make and require no chilling time. A crisp chai sugar coating adds just the right amount of sparkle and crunch.
Servings: 25 cookies
Ingredients
Chocolate Chai Cookie Dough
- 275 grams all purpose flour 11% protein
- 50 grams dutch processed cocoa powder sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon espresso powder
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon black pepper
- 227 grams unsalted European-style butter 82% butterfat, softened
- 220 grams dark brown sugar
- 100 grams granulated sugar
- 50 grams egg room temperature
- 20 grams egg yolk room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
Dark Chocolate Filling
- 250 grams 70% dark chocolate baking bar tablets or wafers
Sugar Chai Coating
- 67 grams granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon finely ground black pepper
Instructions
Cookie Dough
- Preheat oven to 350℉ (180℃) and line a baking sheet with parchment paper.
- Hand whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, spices, and salt in a medium bowl. Set aside.275 grams all purpose flour, 50 grams dutch processed cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, 2 ½ teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ¼ teaspoon black pepper, ½ teaspoon espresso powder
- Place softened butter, brown sugar and granulated sugar in the bowl of a stand mixer with paddle attachment or large bowl with handheld mixer. Cream together on medium high speed until lighter in color and fluffy. About 3-4 minutes. Scrape the bottom and sides of the bowl halfway through mixing.227 grams unsalted European-style butter, 220 grams dark brown sugar, 100 grams granulated sugar
- On medium speed, mix in the egg followed by the egg yolk and vanilla until well blended.50 grams egg, 20 grams egg yolk, 2 teaspoons vanilla bean paste or pure vanilla extract
- Mix in half the dry mixture at a time to firm a thick cookie dough.
Shape & Bake
- Stir the chai sugar ingredients together in a medium shallow bowl.67 grams granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cardamom, ¼ teaspoon finely ground black pepper
- Using a medium cookie scoop or spoon measure out the cookie dough into 35 grams balls. Take a 5 gram tablet of dark chocolate and press into the center of each cookie dough ball. Carefully shape the cookie dough around the chocolate to form a ball with the chocolate completely sealed in the middle.250 grams 70% dark chocolate baking bar tablets or wafers
- Roll each cookie ball in the chai sugar to coat.
- Arrange the cookie balls on the prepared baking sheet, spacing about 2 inches apart. I bake 5-6 cookies at a time.
- Bake on the middle oven rack for 11-12 minutes. The centers will look puffed and there will be cracks around the edges.
- Place the pan on a wire rack, leaving the cookies on the pan for 10 minutes before transferring directly onto a wire rack to cool.
- Enjoy cookies warm while the center chocolate is still melted. The chocolate center will firm as it cools, just like in chocolate chip cookies. Warm a cookie for 6-8 seconds in the microwave to re-melt the centers if you like before eating.
Video
Notes
- Ingredients Used
- Flour: Gold Medal All Purpose 10.5-11% protein
- Dutch Processed Cocoa Powder: Cacao Barry Plein Arome
- Butter: President Unsalted Butter, 82% butterfat
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.