The best chocolate chip cookies... possibly ever? These chai spiced cookies are perfectly crispy with a soft, chewy center. The subtle notes of cardamom, cinnamon, cloves, ginger, and nutmeg intermingled with the ideal amount of dark chocolate brings luxury and warmth to every bite.
Fit the stand mixer or electric mixer with the paddle attachment. In the mixing bowl, add the unsalted butter, brown sugar, and granulated sugar. Cream together the butter and sugar on medium speed for 3-5 minutes until the color is pale and the texture is light and fluffy.
Add the egg and vanilla, and continue to mix to combine. Scrape down the bowl with a rubber spatula to ensure everything is fully mixed.
Sift the flour, chai spice, baking soda, baking powder, and salt into the mixing bowl. Mix the dry ingredients into the wet ingredients until it just combines. Do not overmix.
Add about 7oz of the chopped chocolate into the mixing bowl and combine it with the rubber spatula until it's evenly dispersed throughout the batter.
Use a 2 tablespoon cookie scoop to scoop 16 even balls of cookie dough onto a baking sheet. Press the remaining chopped chocolate on to the top and sides of the cookies.
Cover the cookie dough balls with a tea towel and chill it in the refrigerator for a minimum of an hour. Towards the end of the hour, preheat the oven to 350°F. Line the baking sheet with parchment paper or a silcone baking mat.
Arrange 6 cookie dough balls per half sheet to allow for plenty of space for the cookies to spread. This may require two half sheets or baking in batches.
Bake the cookies for 13 minutes, or until they just start to turn golden. For a crispier cookie, bake for 14 - 15 minutes. Remove the sheet from the oven and allow the cookies to set for about five minutes before using a spatula to transfer them to a cooling rack.
This recipe was measured and baked in grams. US customary measurements are rough conversions and may not produce the best result.
To get a perfectly round cookie, use a cookie cutter or jar lid that's slightly larger than the cookie and move it in a circular motion to round out the cookie. This has to be done within 1-2 minutes of removing the cookies from the oven while they're still soft and malleable.
Store leftover cookies in an airtight container at room temperature.
To freeze - instead of chilling the cookie dough in the fridge for an hour, transfer the balls of cookie dough to a separate baking sheet and freeze them in a single line so that they don't stick together. After an hour, transfer them to a freezer bag and freeze for up to 3 months. Be sure to label the expiration date. When ready bake, directly transfer them to a preheated oven and add 3-4 minutes of extra bake time.