Think classic gingersnap meets Bollywood, with chocolate chips thrown in for fun.
- Level: Easy
- Total: 1 hr 55 min
- Prep: 40 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 36 3-inch cookies
Ingredients
1 1/4 cups unbleached all-purpose flour
1/3 cup good quality unsweetened natural cocoa powder (not Dutched)
3 tablespoons good quality chai tea, finely ground in a spice grinder
1/4 cup granulated sugar
1 tablespoon grated fresh ginger (from a 1-inch peeled piece)
1 teaspoon pure vanilla extract
5 ounce chocolate chips (about 1 cup)
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground star anise, well sifted
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
12 tablespoons unsalted butter, at room temperature
2/3 cup firmly packed dark brown sugar
Directions
- Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight.
- Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans.
- Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely.
- Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai.
Cook’s Note
I love to use this cookie for ice cream sandwiches, especially filled with pumpkin pie ice cream. Underbake the cookies to ensure a softer texture.
