Chai Spiced Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies with warming chai spices and melty chocolate chips—ideal for cozy afternoons.
# What You Need:
→ Dry Ingredients
01 - 2 ¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground ginger
06 - ½ teaspoon ground cardamom
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground nutmeg
09 - ⅛ teaspoon ground black pepper
→ Wet Ingredients
10 - 1 cup unsalted butter, softened
11 - ¾ cup packed brown sugar
12 - ½ cup granulated sugar
13 - 2 large eggs
14 - 2 teaspoons pure vanilla extract
→ Add-ins
15 - 1 ½ cups semi-sweet chocolate chips
# How-To:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper until well blended.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers are set.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The warming spices make these feel like a hug in cookie form, perfect for gray days or holiday platters
- They stay incredibly soft for days, unlike some cookies that turn into rocks overnight
- People will beg for the recipe, and the secret is just opening your spice cabinet
02 -
- Underbaking slightly is key—pull them when edges are golden but centers look soft, or you'll lose that signature chewiness
- Room temperature ingredients make all the difference in texture, so plan ahead and let everything sit out for about 30 minutes
- The dough freezes beautifully for up to 3 months—scoop before freezing and bake straight from frozen, adding a minute or two
03 -
- Use a cookie scoop for uniform size, which ensures even baking and gives you that professional bakery look
- Rotate your baking sheets halfway through baking if your oven has hot spots—this prevents burnt bottoms and undercooked tops
- For the ultimate presentation, press a few extra chocolate chips into the tops of the dough balls before baking