Chai Tea Cookies with White Chocolate Chunks
Infused with spiced chai tea and packed with white chocolate chunks, these soft and chewy cookies are the ultimate comfort treat!
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Ingredients
For the chai cookie dough
- 170 grams Unsalted butter
- 2 tablespoons Chai tea leaves I used Whittard Spiced Chai Loose Leaf Tea
- 150 grams Light brown sugar
- 100 grams White caster sugar
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- 260 grams Self-raising flour
- 0.5 teaspoon Salt
- 150 grams White chocolate
For the chai glaze
- 1 tablespoon Milk
- 1 teaspoon Chai tea leaves I used Whittard Spiced Chai Loose Leaf Tea
- 40 grams Icing sugar
Instructions
To make the chai cookie dough:
- Start by browning the butter. Measure the butter into a saucepan and place over a medium heat. Stir until the butter has melted.170 grams Unsalted butter
- Add the chai tea leaves. Continue to heat for another 4-5 minutes, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. Be careful not to overheat as otherwise the butter with burn and turn bitter.2 tablespoons Chai tea leaves
- Strain the chai-infused brown butter through a sieve into a mixing bowl and leave to cool for 10 minutes.
- Now, mix in the brown and white sugars until well combined.150 grams Light brown sugar, 100 grams White caster sugar
- Mix in the egg, egg yolk and vanilla extract.1 Egg, 1 Egg yolk, 1 teaspoon Vanilla extract
- Fold in the flour and salt until the mixture comes together to make a thick cookie dough.260 grams Self-raising flour, 0.5 teaspoon Salt
- Chop the white chocolate into smallish chunks and fold into the dough.150 grams White chocolate
- Scoop up heaped tablespoons of cookie dough and roll into balls, placing them on a lined baking tray as you go. You should be able to make 12 cookies from this recipe.
- Cover the cookies with clingfilm and place in the fridge to chill for 1 hour.
- Preheat the oven to 180°C (fan) and line two large baking trays with baking paper.
- Place 4-5 cookies on each baking tray, leaving at least 8cm of space between each, so the cookies have room to spread a little.
- Bake for 10-12 minutes until golden and firm around the edges. The middle should look pale and underbaked. Leave to cool on the baking tray while you make the chai glaze.
To make the chai glaze:
- Pour the milk into a mug and add the chai tea leaves. Heat in the microwave for 20-30 seconds until steamy and piping hot. Stir the milk then place in the fridge to cool for 5 minutes.1 tablespoon Milk, 1 teaspoon Chai tea leaves
- Strain the infused milk into a mixing bowl and add the icing sugar. Mix together until you have a smooth icing. If the icing is too thick, mix in a drop more milk.40 grams Icing sugar
- Either pipe or drizzle the glaze on top of the cookies and allow to set.
- Meanwhile make yourself a warm cup of chai tea, then tuck in and enjoy!