Dirty Chai Cookies

These Dirty Chai Cookies are crisp and chewy with the warm, spiced goodness of chai paired with a hint of rich espresso. They're so cozy and comforting!

Course Dessert

Cuisine Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 180kcal

Author Amee

Equipment

Coffee Grinder

Ingredients

Dirty Chai Cookies

¼ cup milk (I used whole milk)
2 tea bags chai
2 ½ cups all-purpose flour
2 teaspoons espresso powder (see note)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 ¼ cups brown sugar, packed
1 egg, at room temperature

Chai Sugar

½ cup granulated sugar
1 tea bag chai
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
pinch ground cloves
pinch ground black pepper

US Customary - Metric

Instructions

For Chai Milk

Pour the milk into a small saucepan and warm over medium-low heat until just starting to bubble around the edges (do not boil). Since it's a small amount of milk, you could also heat it in a mug in the microwave if you prefer.
Once the milk is warmed, add the tea bags and allow the chai to steep in the milk until it cools to room temperature. Set aside and continue with the recipe as the mixture cools.

For Chai Sugar

Pour a few tablespoons of the sugar and all the chai into a coffee or spice grinder (optional; see note). Make sure the bowl is completely dry before you begin! (A food processor may also do the job if it has a small bowl.)
Process the sugar and chai until the chai is finely ground. This process nearly "powders" the sugar, which is why you don't want to put all the sugar in the grinder.
Pour the sugar/chai mixture into a bowl with the remaining sugar and all the spices and whisk to combine. Set aside.

For Cookies

Preheat your oven to 350℉. Line baking sheets with parchment (see note) and set aside.
In a medium bowl, combine the dry ingredients (flour, espresso powder, baking powder, baking soda, and salt). Set aside.
In the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy. Add the egg and mix to combine, scraping down the sides of the bowl as necessary.
Gradually add half the dry ingredients and mix until almost incorporated.
Once cooled to room temperature, remove the tea bags from the milk, squeezing the bags to get as much flavor out as you can. Add the milk/chai mixture to the mixing bowl and mix until just combined. Gradually add the remaining dry ingredients and mix until just incorporated.
Portion the dough out into balls that are about 3 Tablespoons in size (see note on cookie scoop), roll in the chai sugar, then place on the prepared baking sheets at least two inches apart.
Bake the cookies for 10-12 minutes, or until just barely golden around the edges. Allow baked cookies to sit on the baking sheet for about 10 minutes before removing them to a wire rack to cool completely.
The cookies will keep, completely cooled, in an airtight container for up to five days. They'll stay soft and moist for longer if you place a slice of bread in the container with the cookies.
For longer storage, the cookies will keep in an airtight container in the freezer for up to three months.
Enjoy!

Notes

Note on Espresso Powder - I like using espresso powder because it gives a punch of flavor without having to add moisture. It's also very fine, so it incorporates into the cookie dough easily. Instant coffee would be a close substitute, though since it isn't ground finely, I would dissolve it in the milk/chai mixture instead of adding it to the dry ingredients.

Nonstick Parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on Cookie Scoop - I like to use a cookie scoop to portion out my cookies so they're all uniform in size, and it keeps my hands much cleaner. I used a large cookie scoop (which holds about 3 tablespoons of dough) to make this recipe.

Note on tea in chai sugar - The tea in the chai sugar is ground up (in either a small food processor, coffee grinder, or spice grinder) so that it mixes well into the sugar and there aren't any large pieces of tea that will burn in the oven. If you don't have the means to grind up the tea or prefer not to use it, just leave it out. You'll still have the spiced flavor, just no actual tea.

Nutrition