Chai White Chocolate Chip Cookies Recipe

Introduction

These Chai White Chocolate Chip Cookies offer a delightful twist on a classic favorite. Warm chai spices blend perfectly with sweet white chocolate, creating a cozy cookie that’s both comforting and unique. Perfect for sharing with friends or enjoying with a cup of tea.

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 cups (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. Once it begins to foam, stir continuously, scraping the bottom of the pan.
4. Step 4: Cook until the butter starts to brown and releases a nutty aroma.
5. Step 5: Pour the browned butter over the reserved butter and let sit for a few minutes.
6. Step 6: Add the sugar and mix with the paddle attachment on medium-high speed. Add the egg and beat until smooth.
7. Step 7: Add the flour, baking powder, and spices. Mix on low speed just until the flour is almost combined.
8. Step 8: Fold in the white chocolate chips and chopped pecans.
9. Step 9: Use a 2 oz cookie scoop to form dough into rounds. Place 6 cookies per sheet and bake for about 12 minutes, until the edges begin to brown.
10. Step 10: Remove from oven and firmly slap the pan onto the counter a couple of times. Let the cookies cool on the pan for 5-10 minutes until firm enough to handle.

Tips & Variations

• For a richer flavor, use European-style butter as recommended.
• Try substituting pecans with walnuts or macadamia nuts for a different crunch.
• If you prefer a milder spice, reduce the amount of cloves and allspice.
• Chilling the dough for 30 minutes before baking can help control spreading.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven (300°F/150°C) for 5 minutes or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of European-style butter?

Yes, you can use regular salted butter, but European-style butter has a higher butterfat content which enhances flavor and texture.

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

If you don’t have all the spices, a chai spice blend or just cinnamon and nutmeg will still give a warm, spicy flavor.

Chai White Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 146 reviews

• Author: Harry
• Total Time: 27 minutes
• Yield: About 18 cookies 1x

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Description

A delectable twist on classic cookies featuring fragrant chai spices, rich browned butter, creamy white chocolate chips, and crunchy pecans for a perfect indulgence with a warm cup of tea or coffee.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (227g) salted European style butter (soft or cold)
• 1 large egg (room temperature)

Dry Ingredients

• 1 cup (200g) dark brown sugar (packed)
• 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

Add-ins

• 1 1/2 cups (9oz) chopped white chocolate or chips
• 3/4 cup (75g) pecan halves (chopped)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) if using a convection oven, or 325°F (162°C) for conventional ovens, then line a cookie sheet with parchment paper or a non-stick liner to prepare for baking.
2. Prepare Butter: Place half of the butter (about 1/2 cup) in the bowl of a stand mixer and set it aside to stay cool for now.
3. Brown Butter: In a small saucepan over medium-low heat, melt the other half of the butter. Let it simmer and as it begins to foam, stir continuously, scraping the pan bottom to prevent burning.
4. Develop Flavor: Continue cooking the butter until it turns golden brown and emits a nutty aroma, signaling it’s perfectly browned. This step adds depth and richness to the cookies.
5. Combine Butters: Pour the browned butter over the butter in the stand mixer bowl and let it sit a few minutes to meld flavors and slightly cool.
6. Cream Butter and Sugar: Add the dark brown sugar to the butter mix. Using the paddle attachment on medium-high speed, beat until the mixture is smooth and fluffy. Then, add the egg and continue beating until fully integrated and creamy.
7. Add Dry Ingredients: Add the all-purpose flour, baking powder, and all the chai spices (cinnamon, nutmeg, ginger, cloves, cardamom, and allspice). Mix on low speed until the flour is almost fully incorporated without overmixing to preserve cookie texture.
8. Fold in Add-ins: Gently fold in the chopped white chocolate chips and chopped pecans with a spatula, ensuring even distribution throughout the dough.
9. Scoop Dough: Using a 2-ounce cookie scoop, portion the dough into rounded mounds and arrange 6 cookies per baking sheet, leaving enough space for spreading.
10. Bake and Cool: Bake the cookies for about 12 minutes until the edges begin to brown. Remove the baking pan and firmly slam it on the counter twice to help them settle. Let the cookies cool on the pan for 5 to 10 minutes until sturdy enough to handle without breaking.

Notes

• Use European style butter for richer flavor due to its higher butterfat content.
• Browned butter adds a nutty depth not achievable with regular melted butter.
• Be careful not to overbake; cookies should be golden at the edges while soft in the center.
• Chilling dough is not required but can help control spread if desired.
• For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chai cookies, white chocolate chip cookies, browned butter cookies, spiced cookies, pecan cookies