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Dark Chocolate Chai cookies

Rebekkah Niles TeaChef Level 1

Adding a bit of chai flavor to chocolate cookies gives that perfect dark chocolate aftertaste, making a cookie treat to please the dark chocolate lover in your home.

1 h 36


  • Part 1:
  • 7.5 oz butter
  • 3 heaping tbsp loose leaf chai
  • Part 2:
  • 5 oz chai-infused butter (obtained in part 1)
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 3 oz unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1 pinch sea salt (or regular salt if you don't want a sea-salt dark chocolate result)
  • 2/3 bag semi-sweet chocolate chips


Part 1 (the day before):

Melt 7.5 oz butter and bring to low simmer. Add 3 heaping tablespoons of loose leaf chai to butter and simmer for 5 minutes. Turn off heat and continue steeping another 5 minutes. Pour through a fine mesh into a container to strain, cool and store (use a spoon to gently press out excess butter from leaves, but expect to wind up with 5 ounces--there is a loss during this process!). Let cool, put in fridge to solidify, and take out of fridge before next step to soften.

Part 2

Beat butter and sugar until creamy. Beat in eggs one at a time, and add vanilla extract. Sift together remaining dry ingredients, then gradually add to wet ingredients. Stir in chocolate chips. Drop by rounded teaspoon into nonstick cookie pan and bake at 350F for 8-10 minutes.

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