Chocolate Chip Gingersnap Chai Cookies

Think classic gingersnap meets Bollywood, with chocolate chips thrown in for fun.
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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 40 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 36 3-inch cookies
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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 


  1. Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.