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.
- 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
- 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.
Keywords: Fall baking recipes, Chai cookies, Chai white chocolate, Fall recipes