Chai Masala Chocolate Chip Cookies

Chocolate, Cookies, Desserts, Fall

Chai Masala Chocolate Chip Cookies

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?


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!

Chai Masala Chocolate Chip Cookies

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?

Chai Masala Chocolate Chip Cookies

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?

4.78 from 9 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


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


  • 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.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Recipe Rating

  • Reply Alison November 17, 2017 at 6:31 pm

    Arrowhead mills 1:1 gluten free. I’ll be trying it with some of your other recipes, i’m a newly diagnosed celiac!

  • Reply Alison November 17, 2017 at 10:59 am

    I’ve made this recipe twice now, subbing a 1:1 Gluten free blend and they come out amazing! I am flabbergasted that i have the self control to throw half in the freezer but its so nice to be able to grab a few out when we want a cookie!

    • Reply Adrianna Adarme November 17, 2017 at 2:14 pm

      Oh that’s wonderful to hear. What brand of gluten-free flour blend are you using? Just curious!

  • Reply Crissy Whalin October 29, 2017 at 1:14 pm

    These are SO GREAT! Thank you so much for the RAD inspired recipe!! You are one of the few people who’s choc chip cookie recipe bakes TRUE to how you intended and your pics look! We ate them warm and help but use foul language to punctuate HOW EFFING YUMMY they are! 🙂 Making this a fall tradition in my single Mom home! Your blog is brilliant, your work is amazing, you rule! If you’re promoting your book, hit me up, I’m an Exec Producer of a radio show and I also book talent on other radio shows in both L.A., S.F. and nationally! Love your vibe! 🙂 xx, @crissycrissybobissy

  • Reply Lori October 25, 2017 at 8:48 pm

    Something about the texture of these cookies looks just perfect. Also, I just love the photos on your site. Especially love all the cookware and “props”— always so classy and so beautiful!

  • Reply Cassie Autumn Tran October 24, 2017 at 2:09 pm

    Masala-chai spices in a cookie batch? What a great idea! I love the vibrant chocolate chips and soft doughey-ness of each cookie. Also, I am in TOTAL fall mode–pumpkin spice EVERYTHING FOR ME!!!

  • Reply Kristin October 24, 2017 at 1:36 pm

    These cookies are soooooo delish!!!! Gone in less than a day!! Love how u add tips and explanation for y u do things ( in the original cc cookie recipe). Thanks!!

  • Reply Teresa October 22, 2017 at 1:43 pm

    Ok…. it’s a hit! I’m having them with tea, my mother in law with water & my son just shoveling in. I was afraid the spices might be too much for him but it’s very mild, tasty.

  • Reply Teresa October 22, 2017 at 1:04 pm

    And by the way….was looking for an apple pie recipe and this recipe distracted me! I was craving chocolate chip cookies anyway. But I bought a bunch of apples to make a pie. I’ll continue my search now thank you.

  • Reply Teresa October 22, 2017 at 12:37 pm

    Thank you for this. I’m going try it and see how my 12 year old likes it. And as for Thanksgiving… I like classics but like to mix up a new dessert, change up my cranberrry sauce, try a new veggie.

  • Reply Sabrina Stavenjord October 22, 2017 at 12:17 pm

    These Chai Chocolate Chip Cookies sound so interesting yet SO good… I can’t wait to try them!! Thanks for sharing love!

    x Sabrina

  • Reply Jeanna October 21, 2017 at 3:29 pm

    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!

  • Reply Mookie October 21, 2017 at 4:25 am

    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.

  • Reply Breanne October 20, 2017 at 3:03 pm

    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!

  • Reply parth rathod October 20, 2017 at 9:54 am

    Masala chai is every Indians favorite. Well, you gave us something great to eat with it
    the choco chip cookies
    thank you for sharing

  • Reply Feestzaal October 20, 2017 at 2:00 am

    Thanks for sharing this amazing recipe. By adding these flavors, the chocolate chip cookies will taste awesome

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