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a close up shot of a chocolate chai cookie topped with sea salt leaning against a glass of milk

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.

Category Cookies, Dessert
Cuisine American
Keyword chewy chocolate cookies, chewy chocolate cookies recipe, chocolate chai cookies, small batch chocolate cookies, small batch cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
Serves 8 cookies
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 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

Method

  1. Whisk together the flours, arrowroot powder, cacao powder, chai spice, baking powder, and salt in a medium bowl until well combined. Set aside.
  2. 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.
  3. 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.
  4. Chill the dough in the refrigerator for a minimum of 2 hours to let the spices intensify. Overnight is recommended.
  5. 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.
  6. 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.
  7. 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.

Recipe Video

Notes

  • 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.