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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Add-ins: Gently fold in the chopped white chocolate chips and chopped pecans with a spatula, ensuring even distribution throughout the dough.
- 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.
- 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
