Chai Spiced Chocolate Chip Cookies

After a couple of weeks of baking holiday cakes and cookies, I was in need of baking something quick and easy.  I returned to my all-time favorite, the chocolate chip cookie.  But since it’s wintertime, and winter and spices tend to go hand-in-hand, I decided to try out a spiced chocolate chip cookie to shake things up a bit.

This cookie is made basically the same as regular chocolate chip cookies, except that I added in some instant coffee and a few spices.  First, I dissolved the instant coffee in some boiling water. I also got my flour/spice mixture ready to go.

I then creamed the butter and sugars for a few minutes.  Don’t tell the kids you are doing this, or they will be right there, trying to stick their fingers into the bowl to snatch a taste of this butter/sugar delicacy.

Next, I added in the eggs, dissolved coffee, and vanilla extract.  I should have incorporated the eggs one at a time until emulsified and then added in the coffee and extract, but I was rushing.  The dough didn’t curdle, so it worked out OK.

Taken from a textbook on bread and pastry making, I tried out using bread flour rather than all-purpose flour, but feel free to use either.  I gradually added in the flour/spice mixture but did not complete mixing it in before adding the chocolate chips.  That’s another piece of advice from the bread and pastry textbook.  Adding in the chips before the flour has been fully incorporated prevents over-mixing the dough.  Too much mixing and the cookies will spread too much.

A minute more of mixing was necessary to finish making the dough.

I used a rounded soup spoon full of dough to drop the dough onto ungreased cookie sheets.  I fit 12 on each sheet and used four sheets.

The cookies didn’t spread much at all while in the oven.  I baked them for about 11 minutes.

The very edge around the cookies was golden brown, but the tops of the cookies looked under-cooked.  But if I let them bake any longer, they probably would have been hard like hockey pucks after they cooled.

I was afraid the kids wouldn’t like the spices in the cookies, but I had nothing to fear.  The kids ate them up, no problem.  They thought the spices gave the normally plain cookies(?!) a nice kick.

Print Recipe
Chai Spiced Chocolate Chip Cookies
2017 © HollyTrail.com
Course Dessert
Cuisine American
Servings
cookies
Ingredients
  • 1 tablespoon boiling water
  • 2 1/2 teaspoons instant espresso powder
  • 1 cup unsalted butter at room temperature, (two sticks or 8 ounces of butter)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups bread flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 2 cups semi-sweet chocolate chips
Course Dessert
Cuisine American
Servings
cookies
Ingredients
  • 1 tablespoon boiling water
  • 2 1/2 teaspoons instant espresso powder
  • 1 cup unsalted butter at room temperature, (two sticks or 8 ounces of butter)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups bread flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350°F. In a small bowl, pour boiling water over espresso coffee granules and mix until dissolved. Set aside.
  2. Using an electric mixer set at medium speed, cream butter and sugars until light and fluffy. Mix in eggs, one at a time until well combined. Beat in coffee and vanilla extract.
  3. In a separate bowl, combine flour, baking soda, salt, and spices. With the electric mixer on low speed, gradually mix the flour mixture into the egg/butter mixture. Before the flour mixture is well-combined into the egg/butter mixture, add in chocolate chips all at once. Continue mixing on low speed just until flour mixture and chocolate chips are fully incorporated.
  4. Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing dough mounds about 2 inches apart. Bake for 10-12 minutes until light golden brown around the edges but still light-colored and soft in the middle. Transfer to wire racks to cool completely.
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