Lightly spiced, soft and chewy, and topped with white chocolate chips? This White Chocolate Chai Cookie recipe will pretty much be the only cookie recipe you’ll need this fall.
Oh hey! Let’s just jump straight into the cookies, shall we? Yep, they are just that good. I’m not usually one to go for chai, but I wanted to keep it seasonal and step out of my comfort zone a bit.
These babies contain just the right amount of that chai goodness, so if you’re a fan of chai anything, drop EVERYTHING and make these now.
What makes these cookies so darn good
To get a soft and chewy cookie, you’ll want to make use of the dynamic duo here: cornstarch and brown sugar. Don’t forgo the cornstarch if you can help it!
As for the spices (aka the MVPs here), we’ve got:
- cardamom
- black pepper
- ginger
- allspice
- cinnamon
And the white chocolate chips? Hell to the yes. I’ll be honest: there was a moment when I stopped to wonder if I should include white chocolate chips at all. So glad I decided to throw them in because they do a real good job of balancing the tinge of spice in the cookies.
I’m seriously thinking about making a huge batch of cookie dough and just leaving the batter in the freezer so that I can have them anytime (aka everyday). Yeezus, the obsession is REAL.
Tentatively, I’m planning on bringing these on our upcoming road trip, but every time I open up the tupperware and that lovely aroma wafts through the air, I just can’t resist having one or two so who knows if that’ll end up happening!
After making these cookies, I am now a believer in chai, so I guess I should really give the lattes another… chai. 😏Just chai to stop me why don’t ya!
Okay but seriously, what are you waiting for? The recipe is riiight there so you can experience the deliciousness yourself!
Happy baking and I’ll see you guys when I get back from the road trip! 👋
If you give these cookies a chai try, let me know by dropping a comment below and rating the recipe. You can also find me on Instagram, Facebook, Pinterest, and Twitter!
White Chocolate Chai Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2.5 hours
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lightly spiced, soft and chewy, and topped with white chocolate chips? This White Chocolate Chai Cookie recipe will pretty much be the only cookie recipe you’ll need this fall.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 3/4 cups (1 1/2 sticks) unsalted butter, brought to room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, brought to room temperature
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
Instructions
- In a medium bowl, whisk the flour, cornstarch, baking soda, salt, and spices together.
- In a large bowl or in the bowl of an electric mixer, cream the unsalted butter for about 2 minutes. Then, add sugars and mix at medium speed for another 2 minutes, until light and fluffy.
- Add the vanilla extract and the egg and mix at low speed until just combined.
- Slowly pour the dry ingredient mixture in and mix until just combined.
- Add the chocolate chips and stir until combined.
- Cover the bowl and chill the dough for at least 2 hours.
- When you’re ready to bake the cookies, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Take out the dough to allow it to come to room temperature while the oven heats up.
- Scoop out about 1 1/2 tablespoons of cookie dough (or use a #40 cookie scoop) and roll into a ball. Place the dough balls on the baking sheet, about 1 inch apart. You should have 12 dough balls per half sheet. If you’d like, go ahead and place some extra white chocolate chips on top!
- Bake one sheet at a time for 12 minutes, until the edges are just starting to brown. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring over to a wire cooling rack.
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