Chocolate Chai Spice Cookies
Serves 25
25 mins prep
12 mins cook
37 mins total
Chocolate Chai Spice Cookies are tender chocolate cookies infused with cozy chai spice and filled with a melty dark chocolate center. They’re easy to make and require no chilling time. A crisp chai sugar coating adds just the right amount of sparkle and crunch.
Chocolate Chai Cookie Dough
ozall purpose flour11% protein
ozdutch processed cocoa powdersifted
tspbaking powder
tspbaking soda
tspfine sea salt
tspespresso powder
tspground cinnamon
tspground cardamom
tspground ginger
tspground allspice
tspblack pepper
ozunsalted European-style butter82% butterfat, softened
ozdark brown sugar
ozgranulated sugar
ozeggroom temperature
ozegg yolkroom temperature
tspvanilla bean paste or pure vanilla extract
Dark Chocolate Filling
oz70% dark chocolate baking bar tablets or wafers
Sugar Chai Coating
ozgranulated sugar
tspground cinnamon
tspground ginger
tspground cardamom
tspfinely ground black pepper
Cookie Dough
Preheat oven to 350℉ (180℃) and line a baking sheet with parchment paper.
Hand whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, spices, and salt in a medium bowl. Set aside.
oz all purpose flour
oz dutch processed cocoa powder
tsp baking powder
tsp baking soda
tsp fine sea salt
tsp ground cinnamon
tsp ground cardamom
tsp ground ginger
tsp ground allspice
tsp black pepper
tsp espresso powder
Place softened butter, brown sugar and granulated sugar in the bowl of a stand mixer with paddle attachment or large bowl with handheld mixer. Cream together on medium high speed until lighter in color and fluffy. About 3-4 minutes. Scrape the bottom and sides of the bowl halfway through mixing.
oz unsalted European-style butter
oz dark brown sugar
oz granulated sugar
On medium speed, mix in the egg followed by the egg yolk and vanilla until well blended.
oz egg
oz egg yolk
tsp vanilla bean paste or pure vanilla extract
Mix in half the dry mixture at a time to firm a thick cookie dough.
Shape & Bake
Stir the chai sugar ingredients together in a medium shallow bowl.
oz granulated sugar
tsp ground cinnamon
tsp ground ginger
tsp ground cardamom
tsp finely ground black pepper
Using a medium cookie scoop or spoon measure out the cookie dough into 35 grams balls. Take a 5 gram tablet of dark chocolate and press into the center of each cookie dough ball. Carefully shape the cookie dough around the chocolate to form a ball with the chocolate completely sealed in the middle.
oz 70% dark chocolate baking bar tablets or wafers
Roll each cookie ball in the chai sugar to coat.
Arrange the cookie balls on the prepared baking sheet, spacing about 2 inches apart. I bake 5-6 cookies at a time.
Bake on the middle oven rack for 11-12 minutes. The centers will look puffed and there will be cracks around the edges.
Place the pan on a wire rack, leaving the cookies on the pan for 10 minutes before transferring directly onto a wire rack to cool.
Enjoy cookies warm while the center chocolate is still melted. The chocolate center will firm as it cools, just like in chocolate chip cookies. Warm a cookie for 6-8 seconds in the microwave to re-melt the centers if you like before eating.