Chai Masala Chocolate Chip Cookies



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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.

4.86 from 28 votes

Chai Chocolate Chip Cookies + A Question?

Prep: 15 minutes
Cook: 25 minutes
Total: 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.
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. 5 stars
    I adore these cookies. I make them every year and have even made half recipes when I just want a quick bake. Pure comfort and warmth, and a perfect pick-me-up to bring to friends at this time of year to cheer them up when things are tough or simply enjoy together over coffee. I’ve given them the full eight or sometimes nine minutes in my oven, then let them cool on the silicone liners to firm up before transferring to a plate.

  2. 4 stars
    Interesting combo with the chocolate and the chai spices — makes for some quite rich cookies! I like them, but wondering if it might be a bit too much — perhaps just the spices or the chocolate. Also, I only used about half the amount of chocolate called for — can’t imagine if I’d used the full amount — there would have been more chocolate than cookie!

  3. Hi!

    I’m really excited to make these cookies (BIG fan of chai spices) but had some trouble with my first couple tries. I tried to cream the cooled, melted butter and sugar, but it just wouldn’t come together. I timed it for 3 minutes, and kept going when it didn’t look fluffy (it looked oily and gritty). Got up to 5 minutes the second try and it still didn’t work. Could I make this recipe with softened butter instead of melted? Any tips would be greatly appreciated- thanks!

  4. 5 stars
    Hi! I was looking for a chai cookies and happily find this. I gonna try this tomorrow but I have a question.
    If I have already a blend of chai massala, not the spices sepparetly, the meassure is the same?

    Thanks in advance, greetings from Argentina.

  5. 4 stars
    These look beautiful and taste delicious! Soft and chewy just how I like them. I am also impressed by how puffy they are. Is that the baking soda?

    My only note is I would up the spice level because while you could tell it wasn’t a normal chocolate chip cookie, it wasn’t so obviously chai flavored yet. But I also have older spices which could contribute

  6. 5 stars
    Wow. I’ve been obsessing over spiced chocolate chip cookies for days now, and I’m so glad to have found this recipe. Mine stayed perfectly puffy after baking. In fact, I might switch my plain chocolate chip recipe to yours instead! Or maybe just make these forever. Thanks, Adrianna!

  7. 5 stars
    I’m currently making the chai masala snickerdoodle cookies and so I just had to tell you that these chocolate chip cookies slap so hard it’s ridiculous. I loved them when I made them at the start of quarantine, and they’re a huge hit with my boyfriend and my friends who have tried them. I didn’t know at the time I needed chai masala chocolate chip cookies in my life but my God these are amazing and get better the more I make them. Bravo!!!

  8. 2 tsp ginger seems like it would overpower everything else. That’s how much ginger is in a typical ginger snap cookie recipe. Ginger is a very strong flavor. I would want less of it than the other spices, not four times as much!!

    1. hi kate. this recipe has been tested. the amount of ginger in this cookie is appropriate. but you’re more than welcome TO NOT MAKE IT! there are tons of recipes out on the internet. so please don’t judge a recipe before you’ve even made it. or do…and just keep your comments to yourself and make someone else’s. it’s simple really.

      1. 5 stars
        The ginger isn’t overpowering at all! I tell everyone that the spices are there in the background. I’m back on here because I’m sending the link to someone…I made this for my nieces and nephews (who are VERY picky!), and they didn’t even notice the spices. They just blend right in. Perfect! My favorite chocolate chip cookie.

  9. 5 stars
    This recipe was great! The batch made exactly 4 dozen–which was perfect for our cookie exchange. The flavor is subtle but gets stronger the second day. Great for when you want chocolate chip cookies with a twist!