Chai Spice Chocolate Chip Cookies
These chai spice chocolate chip cookies are thick and chewy, and loaded up with dark chocolate and warm spices like cardamom, ginger, nutmeg, cinnamon, cloves and allspice.
During the cold fall and winter months one of my favorite treats is a chai latte. It’s so warm, sweet, and I love how comforting the spices are.
I’ve been trying to think of a fun seasonal twist to put on classic chocolate chip cookies and one afternoon while I was sipping on my chai latte, I got the jolt of inspiration I was waiting for. The combination of dark chocolate with warm spices in a buttery cookie dough couldn’t be more perfect. It’s all of my favorite flavors in one place!
Next time you get a craving for chocolate chip cookies, try these chai spice chocolate chip cookies instead.
Let’s Make Chai Spiced Chocolate Chip Cookies!
What is Chai Spice?
Chai literally means “tea”. The spiced tea that most of us know as “chai tea” is actually masala chai and the spices used can vary slightly. Here’s the blend I used in these cookies:
My ratio of spices is more cardamom-forward than cinnamon or ginger, mostly because otherwise the cookies taste too much like molasses or gingersnap cookies. And after a few trials I also found that the spices work best when they are more subtle and not so overpowering. But don’t mistake subtle for weak, these cookies have plenty of warm spiced flavor!
One more quick note, to prevent any confusion. These chai spice chocolate chip cookies don’t have any tea in them, they’re simply filled with the same spices that you find in masala chai tea.
Chocolate Chips vs Chocolate Chunks
I go back and forth on whether I prefer chocolate chips or chocolate chunks in my cookies. I like the irregular sized chocolate pieces that come from chopping up a chocolate bar— the big pieces become puddles of chocolate in the cookie while the little pieces melt into the cookie. But I also like the classic look and taste of chocolate chips.
A tip I picked up from my friend Maria’s new cookbook is to use both! These cookies have a cup each of chocolate chips and chopped chocolate chunks. I used all bittersweet chocolate, but you can mix it up and use different chocolate too— semi-sweet, milk, even white.
How to Bake Perfect Cookies Every Time
- To get cookies with crisp edges and chewy centers, pull cookies from the oven when the edges are slightly golden brown and the tops are just starting to turn golden. Cookies pulled from the oven earlier will have gooey centers, cookies left in a minute or two longer will be crispy throughout.
- Once out of the oven, leave the cookies on the sheet pan for a few minutes, where they’ll do a little more baking and setting up.
- After 5 minutes, transfer the cookies to a wire rack to cool completely or serve while they’re still a little warm (my favorite!)
More Cookie Recipes to Try
- Brown Butter Snickerdoodles
- Toasted Coconut, Pecan, and Dark Chocolate Cookies
- Caramel-Stuffed Chocolate Chip Cookies
- Chocolate Marshmallow Cookies
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Chai Spice Chocolate Chip Cookies
- ¾ cup unsalted butter , softened to room temperature (170 grams)
- 1 cup packed light or dark brown sugar (210 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour (300 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup semi-sweet or bittersweet chopped chocolate (170 grams)
- 1 cup semi-sweet or bittersweet chocolate chips (170 grams)
- Preheat oven to 375°F and line sheet pans with parchment paper.
- With an electric mixer, beat butter with brown sugar and granulated sugar for several minutes until pale and creamy, scraping down the bowl once or twice.
- Add eggs one at a time, mixing after each. Add vanilla and mix.
- Add flour, baking soda, salt, and spices. Mix until dough begins to come together.
- Add chocolate chips and chopped chocolate and mix until combined and dough is uniform.
- Portion cookie dough into large rounds (this is the cookie scoop I use) and shape into a ball. Place 6 balls of dough to a sheet pan, spaced evenly.
- Bake cookies for 10-12 minutes until edges and tops are just starting to turn golden brown.
- Remove from the oven but let cookies rest on sheet pan for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Store cookies in an airtight container at room temperature for several days.
- Do you know how to measure flour correctly?
- Check to make sure your spices haven't expired! Expired spices will have weaker flavor.
- Nutrition information is an estimate.