What’s your favourite thing to bake? For me, it’s chocolate chip cookies. I love everything about them from their dough to their crumbs. And they take such little time to make!… Dave thinks I’m borderline obsessed.
Today I’m re-sharing one of my favourites. I first posted it on December 20, 2012, but have since tweaked the recipe, improving both the chai flavour and the texture. I didn’t want you to miss out!
These are my idea of the perfect chocolate chip cookie, soft and chewy on the inside, with a crisp edge. The addition of warm, earthy chai spices deepens the flavours and makes them extra inviting…. Um, excuse me. I have to go bake some chocolate chip cookies.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Chai Spiced Chocolate Chip Cookies
Recipe Type: dessert
Makes: 30 cookies (approx.)
- 2 1/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 cup Vegan Butter (I use Earth Balance)
- 1 1/4 cup packed, Light Brown Sugar
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Black Pepper
- 1/2 cup Plain Non-Dairy Yogurt 1
- 1 1/3 Dairy-Free Semi-Sweet Chocolate Chips
Preheat oven to 375°F and line cookie sheets with parchment paper.
Whisk together the flour, and baking soda. Set aside.
Cream the butter until smooth. Add the sugar, ginger, cinnamon, cardamom, cloves, allspice, and pepper, and beat on medium-high speed, until light and fluffy. Add the yogurt and beat on medium-high for about 1 minute. On a medium-low speed, beat in the flour mixture. Mix in the chocolate chips.
Scoop 2 tablespoons of dough for each cookie and drop mounds 2 inches apart on the prepared cookie sheet (I use a #30 scoop which holds approximately 2 tablespoons of dough).
Bake for 10 – 12 minutes until edges are firm and golden (the cookies will appear soft and puffy at this time). Cool on sheets for 5 minutes before transferring to rack.
Store in a tightly sealed container at room temperature.
1. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
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Some items I used to make this recipe:
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