White Chocolate Chai Cookies
Taste just like a delicious chai masala. Since the white chocolate plays a major role, use a high-quality white chocolate (at least Lindt).
Servings: 27 cookies
Ingredients
- 1 cup (228 g) unsalted butter, softened
- 1 cup (213 g) golden brown sugar, packed
- 1 scant cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 3 ½ cups + 2 tablespoons (445 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¾ - 1 cup (128-170 g) white chocolate* chopped
Instructions
- In a medium bowl, stir together the flour, spices, salt, and baking soda. Set aside.
- Cream butter and sugar on medium speed until fluffy, about 3-4 minutes. Scrape the sides of the bowl.
- Add eggs, one at a time, mixing and scraping after each addition. Add vanilla and mix to combine.
- Add flour mixture and mix on low speed until just incorporated. Dough will still be a bit shaggy and dry. Fold in the white chocolate.
- Scoop into 1.5oz balls with a standard-sized ice cream scoop, placing on a parchment-lined baking sheet. Gently flatten with your palm to a height of ¾" inch. Freeze at least one hour, until firm.
- Remove cookie dough on baking sheet from freezer and preheat oven to 375 F. Once pre-heated bake cookies, rotating pan halfway through, until edges are golden brown and center is pale, about 9-10 minutes.
Notes
*The original recipe called for 2 cups of chopped white chocolate. When I made these, I included only 1 ¼ cups because 2 cups seemed ludicrous. For me, 1 ¼ cups was beginning to approach too sweet. If you love white chocolate, feel free to add more.