Chai White Chocolate Chip Cookies Recipe

Introduction

Chai White Chocolate Chip Cookies blend warm spices with the sweetness of white chocolate for a comforting treat. These cookies offer a delightful twist on a classic, perfect for cozy afternoons or sharing with friends.

Ingredients

• 1 cup (227g) salted European style butter (soft or cold)
• 1 cup (200g) dark brown sugar (packed)
• 1 large egg (room temperature)
• 2 1/4 cup (270g) all purpose flour (spooned and leveled)
• 1 Tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp cardamom
• 1/4 tsp allspice
• 1 1/2 cups (9oz) chopped white chocolate or chips
• 3/4 cup (75g) pecan halves (chopped)

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) convection or 325°F (162°C) conventional and line a cookie sheet.
2. Step 2: Place half of the butter in the bowl of a stand mixer and set aside.
3. Step 3: In a small saucepan, melt the other half of the butter over medium-low heat. Allow it to simmer a few minutes, and once it begins to foam, stir continuously, scraping the bottom of the pan.
4. Step 4: Continue cooking until the butter starts to brown and releases a nutty aroma.
5. Step 5: Pour the browned butter over the butter in the mixer bowl and let it sit for a few minutes.
6. Step 6: Add the sugar and, using the paddle attachment at medium-high speed, mix the butter and sugar together. Add the egg and continue beating until smooth.
7. Step 7: Add the flour, baking powder, and spices, then mix on low speed just until the flour is nearly combined.
8. Step 8: Gently fold in the white chocolate chips and chopped pecans.
9. Step 9: Using a 2-ounce cookie scoop, portion the dough into rounds. Place about six cookies on the sheet and bake for approximately 12 minutes, until the edges begin to brown.
10. Step 10: Remove the cookies from the oven, firmly tap the pan on the counter a couple of times, then let them cool on the pan for 5–10 minutes or until they can be handled without falling apart.

Tips & Variations

• For a dairy-free version, substitute butter with a plant-based alternative, ensuring it can brown similarly for that nutty flavor.
• If you prefer a milder spice, reduce the amount of cloves and allspice slightly.
• Swap pecans with walnuts or omit nuts altogether for a different texture.
• Adding a pinch of salt enhances the sweetness and balances the spices.
• Make sure the egg is at room temperature for better mixing and texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving. To refresh, warm them briefly in a low oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold butter instead of soft butter?

Yes, you can start with cold butter as the recipe melts half of it. Just be sure to soften the other half slightly for easier mixing.

What if I don’t have all the chai spices?

You can use a pre-made chai spice blend or substitute with cinnamon and nutmeg only, though the cookies will have a simpler flavor.