These chewy chocolate cookies are supremely rich and chocolatey and infused with warming autumnal chai spices. Perfect for a smaller family, this small batch Chocolate Chai Cookies recipe makes just 8 large cookies.
I know, I know. It’s only the end of August and already I’m hitting you with autumn recipes. #sorrynotsorry.
You know I love me a cozy fall bake. Whether it’s made with pumpkin, apples, or anything in between, I can’t help myself from trotting them out a bit earlier than I should. And these Chocolate Chai Cookies? Totally worth the early posting!
These are the softest, chewiest chocolate cookies on the block. These puppies are rich af and kissed with warming chai spice flavour. You’re going to love them, so let’s just deal with the autumn content, mmkay?
Why you’ll love this recipe
- This is a small batch cookie recipe. I don’t know about you, but I don’t need two dozen chocolate cookies tempting me throughout the week. This recipe makes just 8 cookies, so you can enjoy a little treat and then move on.
- As always, these Chocolate Chai Cookies are refined sugar free. They’re naturally sweetened with coconut sugar for that brown sugar flavour and extra chewiness.
- These cookies are super easy to make and require minimal prep. The hardest part about making this recipe is waiting for the dough to chill in the fridge!
- The flavour and texture of these cookies is my favourite part! Super chewy and chocolatey with warming notes of chai spice – the perfect autumn cookie.
Ingredients in these chewy chocolate cookies
- Plain (all-purpose) flour: Provides structure.
- Bread flour: Helps lend extra chewiness to the cookies.
- Arrowroot powder: Aids in the soft, chewy texture of these Chocolate Chai Cookies.
- Cacao powder: Kind of essential to a chewy chocolate cookie recipe.
- Chai spice: Lends a wonderful warmth and flavour to these cookies.
- Baking powder: Helps the cookies rise in the oven!
- Sea salt: For seasoning.
- Unsalted butter: Adds moisture and fat to help the cookies stay chewy.
- Coconut sugar: To sweeten these cookies naturally.
- Egg: Helps provide moisture and binds all the ingredients together.
- Pure vanilla extract: Just a dash for flavouring.
- Milk: To loosen the dough a bit and add moisture to keep the cookies from getting too dry.
- Dark chocolate chips: I mean, you could leave these out, but why would you?
How to make Chai Spice blend
I know when to bow down to other recipe creators. I’ve tried dozens of chai spice blends around the internet and none are as good as Jess’ recipe from Plays Well with Butter. This is the perfect blend and I keep a jar of this stuff on hand all year long.
These are her ratios – I added a little bit of black pepper just to increase the spice levels a bit. If you don’t like your chai spicy, omit the pepper.
- 3 tbsp ground cinnamon
- 1 tbsp ground cardamom
- 1 tbsp ground ginger
- ½ tbsp ground allspice
- ½ tbsp ground cloves
- ½ tbsp ground nutmeg
- ¼ tsp ground black pepper
Add all of the spices to a small jar. Screw on the lid and shake, shake, shake it up until it’s fully combined. Use as directed in this Chocolate Chai Cookies recipe and keep the rest to use throughout the autumn season!
How to make these Chocolate Chai Cookies
These Chocolate Chai Cookies are my favourite chewy chocolate cookie recipe during the autumn months. They’re so incredibly fast and easy to prep and bake, so they’re perfect for beginners.
Here’s how to make them (full method in recipe card below):
- Whisk together the dry ingredients.
- Beat together the wet ingredients.
- Mix the dry ingredients into the wet ingredients.
- Chill the cookie dough.
- Divide the dough into 8 balls and place them on a baking tray. Press them down slightly to form thick discs.
- Bake for 9 minutes.
- Allow to cool and enjoy!
What makes cookies chewy?
Chewy cookies are my favourite kind of cookie and I know you feel the same. But how do you guarantee a soft, chewy chocolate cookie?
- Higher moisture content. More moisture in your cookie recipe will determine how soft and chewy they bake up. This can include things like sugar (specifically higher moisture sugars like brown or coconut), eggs, butter, and other liquid ingredients like milk or cream.
- Bread flour. The higher gluten ratio of bread flour helps make cookies extra chewy. It’s not completely necessary if you don’t have it, but it does make a difference to the texture!
- Arrowroot powder. A sneaky little trick I learned from Tessa of Handle the Heat. A little cornstarch or arrowroot powder makes these chewy chocolate cookies extra soft.
- Don’t over-mix once you add the flour. We don’t want the gluten to overdevelop, otherwise you’ll end up with gummy cookies. There’s a fine line! Once you add the dry ingredients, only mix until the dough comes together and the dry ingredients disappear.
- Don’t overdo the creaming. Taking the time to cream together the butter and sugar is important. However, if you over-beat the butter and sugar, you’ll incorporate too much air and you’ll end up with puffy, cakey cookies.
- Don’t over-bake the cookies. Over-baking chocolate cookies is a cardinal sin! Your cookies will end up dry and basically inedible. It’s always better to under-bake cookies and let them cool on the tray (the heat of the tray will keep baking them).
Tips for making this recipe perfectly
- Make sure your spices are fresh. Kind of essential since they have to compete with the flavour of chocolate, which can be very strong. If you haven’t used your ground spices in a while, it might be best to buy some new ones.
- Chill the dough. I know, it’s torture, but this is non-negotiable. This gives the chewy chocolate cookie dough time to “marinate” and bring out the flavours of the chai spice. Skipping this step will affect the flavour of the cookies.
- Press the cookies down before baking. This cookie dough is thick, so it needs a little bit of help.
- 9 minutes is perfect. I tested this recipe baking the cookies for 7, 9, 10, and 11 minutes. 9 minutes was the golden time for my oven to produce the chewiest Chocolate Chai Cookies.
Looking for more refined sugar free cookie recipes?
Refined Sugar Free Oatmeal Raisin Cookies
Cranberry Almond Vegan Breakfast Cookies
Christmas Sugar Cookies
Cinnamon Espresso Oatmeal Cookies
Apricot and Hazelnut Cookies
Apple Crumble Cookies
The Best Natural Peanut Butter Cookies
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Chewy Chocolate Chai Cookies recipe by leaving a comment and rating below!
Chewy Chocolate Chai Cookies
These chewy chocolate chai cookies are rich and chocolatey and infused with warm autumnal spices. This small batch cookie recipe makes just 8 cookies.
- 120 g plain flour
- 60 g bread flour
- 1 tsp arrowroot powder
- 25 g cacao powder
- 1 ½ tsp chai spice (see notes)
- ¾ tsp baking powder
- ½ tsp fine sea salt
- 115 g unsalted butter, softened
- 125 g coconut sugar
- 1 large egg, room temperature
- ½ tsp pure vanilla extract
- 1 tbsp milk
- 60 g dark chocolate chips
- Whisk together the flours, arrowroot powder, cacao powder, chai spice, baking powder, and salt in a medium bowl until well combined. Set aside.
- In a large bowl, beat together the butter and coconut sugar with a hand mixer until pale. Add the egg, vanilla, and milk and beat again until emulsified.
- Sift the dry ingredients into the wet ingredients and beat on low speed just until combined. Be careful not to overmix. Fold in the chocolate chips.
- Chill the dough in the refrigerator for a minimum of 2 hours to let the spices intensify. Overnight is recommended.
- Once the dough has chilled, preheat the oven to 180ºC (350ºF) and line a baking sheet with a silicone mat or non-stick parchment paper.
- Divide the batter into 8 equal sized balls. Each one should be about 3 tablespoons of dough. Place the balls evenly spaced apart on the baking sheet and then press each dough ball down slightly to form a thick disc.
- Bake the cookies for 8-10 minutes. Be careful not to over-bake them or they will become quite dry. Take them out of the oven when they’re still squidgy in the middle; they will continue to bake on the baking sheet. Leave them to cool on the sheet for 5 minutes and then remove them to a wire rack to finish cooling.
- Make your own chai spice blend to have on hand all autumn long using this recipe.
- These cookies will keep sealed in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.