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SUUUP! Here we are staring at this beautiful plate of Masala Chai Chocolate Chip Cookies.
I’m in big-time fall mode, cooking up as many things as I can for Thanksgiving. This year I really want to BRING IT. But oddly enough, I’m kind of a classics girl when it comes to Thanksgiving. I want classic Thanksgiving. Classic pumpkin pie sounds nice! I kinda don’t like too many crazy twists.
Are you in the twists, weird interesting Thanksgiving foods?
OR,
Are you a classic Thanksgiving foods human?
Leave a comment below.
If you’re a classics, maybe I’ll do a whole post on making suuuuper fluffy potatoes. Maybe I’ll try and make the BEST classic Thanksgiving stuffing everrrr.
It would actually be fun content to create either way!
OK, let’s talk about these cookies because these scream fall. My friend, Matt, works in one of those hip cool communal workspaces in New York and he texted me a few months ago and was like CHAI CHOCOLATE CHIP COOKIES.
Apparently a baker drops off chai chocolate cookies to his workspace and he was obsessed wit them. I though the sound of chai in chocolate chip cookies sounded AMAZING…so here we are.
These are wonderfully spiced, super chocolate-y and the texture is so good.
Basically these are my cozy chocolate chip cookies but with spices. That’s it really!
Let’s talk about Chai Masala/Chai/Masala Chai!
I won’t take credit for knowing this info. It all came from my friend Tara O’Brady. But she really broke it down for me.
Chai literally translates to tea. So if you say, “I’m having chai tea,” you’re basically saying “tea” twice.
When referring to the spice mixture that’s in chai, it’s called “chai masala.”
Chai Masala is the spice used in spiced tea. It’s similar to pumpkin spice–it doesn’t imply that there’s pumpkin inside.
With these cookies, it’s called Chai Masala because it doesn’t have any tea inside, but instead leans on the spices often found in the tea. Does this make sense?
These Chai Masala Chocolate Chip cookies are so delicious and perfectly spiced. All those spices work wonderfully with dark chocolate chunks.
Chai Chocolate Chip Cookies + A Question?
Ingredients
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Wet Mix:
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks
Instructions
- To a medium bowl, whisk the flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper and salt together. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
- In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
- Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
- To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
These look amazing! I will def make them.
As far as Thanksgiving recipes go, I don’t stray too far from the classics. Your citrus dry brine turkey has been the centerpiece of my last two Thanksgivings! Will make it again this Thanksgiving, too! So good and so easy!
I’d like to see you take on the classics, but like ultra-minimalist classics, where the ingredients are of high quality but low quantity. Roasted duck with every inch of the sucker, including sweetbreads and organs, used in some fashion to flavor or add body or fat to a small selection of starters (say, a strong pâté or terrine with good, fresh bread followed by a silky wisp of pureed soup and then a filet of something airy with a beurre blanc or another emulsified sauce), plus a plated, but generous main protein with veg (peas and fennel with mint or braised wild mushrooms), for example. No “stuffing,” no cheese-laden casseroles or gratins, starches and grains in supporting roles only. Not a spread destined to become leftovers, but to feed guests at a single setting, well, and without waste. I wouldn’t mind a jazzed-up sweets course, though, with cheese, fruit, nuts, and a pastry or pudding centered around chocolate or toffee.
I was so excited about these when I saw them on your instagram stories! (at least I think that’s where I saw them first.) Need a baking project for this weekend….this’ll be perfect! Love the flavors of chai. Your chai snickerdoodles from the cozy cookbook are amazing and the cookie people request that I make most often. Thanks!
Masala chai is every Indians favorite. Well, you gave us something great to eat with it
the choco chip cookies
thank you for sharing
Thanks for sharing this amazing recipe. By adding these flavors, the chocolate chip cookies will taste awesome
I definitely prefer Thanksgiving to be about classic foods. 99% of our menu is dishes I’ve eaten every single year since childhood. Once in a blue moon we’ll throw in a single new dish, but for me, it’s really all about the mashed potatoes!
Yum! What a unique combination of flavors!
Kari
http://sweetteasweetie.com/spicy-lentil-stir-fry-rose/
Call me blasphemous, but I really don’t like Thanksgiving food. Pretty much all of it? Except for maybe cornbread and wine, if those count. I’ve been leading a coup to get my family to serve non-traditional food instead.
What I DO love is these cookies and I will be making some STAT. Chai spice? Chocolate puddles? Yes please.
We do a mix of traditional and non traditional. One year (after seeing this beautiful sliced/layered sweet potato side dish in a catalog for $80!) I decided I could make it myself. It was mandoline sliced sweet potatoes, butter, and brown sugar. It took FOREVER to layer it with butter and brown sugar . It was delicious but absolutely did not stand up in a beautiful presentation. It was really liquidly and sloppy looking. My SIL makes an eggplant parmesan dish that, even though it’s her house, she can’t come to Thanksgiving without it now. LOL
Sorry…I don’t understand why my perfect English is so battered technically…..I wrote…I love that you are a dog lover, jk