Chocolate Chai Cookies


I am feeling a little bit alive again now that Rhys is 9 weeks old. We turned the “survival only” corner a couple weeks ago and I’m doing things normal people do again. Like baking, having people over for dinner, watercoloring with my kids  . . . . flossing my teeth. Anything not necessary for the sustenance of life pretty much goes out the window when we’re in newborn phase. So, here I am with ALL 3 children napping and finally ready to post something.

You might remember me raving about Arrowhead’s Chocolate Chai Truffle, well. . . this little cookie is the child of that truffle, dreamed up and created in my kitchen. And this is what I realized: making a recipe is hard. You can’t just tell people, “keep tasting the dough and adding ginger and sugar until you think it’s right” — highly unhelpful. So I kept notes, made changes, threw a batch or two in the trash, sent plates of them to Zac’s office and two ladies’ get-togethers for reviews– and came up with this. I’m sure it’s by no means perfect yet. Sooooooo, if you make these, I want to know what you thought!! What would you/did you change? Too spicy? (That’s been my biggest wonder, even though I like the little kick of pepper.) Also if anyone tried making it with fresh ginger, I’d be really curious to know how that turns out. . . . .  Now If you’ll excuse me, I’m going to go collapse on the sofa with an Advil before the kids wake up.

 

Chocolate Chai Cookies

2 1/4 C flour

2 tsp. baking soda

2 tsp. ginger

2 tsp. cinnamon

1 1/2 tsp. ground cardamom

1 tsp. ground black pepper

2 Tbs. cocoa powder

1 tsp. ground cloves

1/2 tsp. salt

1 C sugar (plus more for rolling)

3/4 C  oil

1/2 C molasses

1 egg

1 C chocolate chips

In a large bowl mix together the first 10 ingredients (flour, sugar, salt, baking soda and spices).  Add oil, molasses and egg and mix until combined. Mix in chocolate chips last. Form into balls a little smaller than golf balls and roll in sugar. Place on ungreased cookie sheet and bake at 350 degrees for 6 minutes or until lightly browned around the edges. Yields 30 cookies.

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13 comments to Chocolate Chai Cookies

  • I am passionate about fresh grated ginger! I will bake these with it and let you know how wonderful they are.

  • Update:
    I just made these with fresh grated ginger- heavenly!
    I did half the batch on an air-bake pan and half on a regular heavy cookie sheet.
    Both baked wonderfully.
    I baked for 8 mins instead of the 6 and they were not overdone.
    Excellent job, Caitlin!

  • Melinda Blyman

    I also made these today and they are great. I made half a batch as directed and half a batch with candied ginger because I didn’t have fresh. Both were very good, however I did like that little gingery burn that you got when you got a piece of the candied ginger. I had to adjust flour alittle since it is hard to do half an egg and I too cooked them alittle longer and they were fine. This is a talent I wish I had, but I am very much a recipe follower ,so well done Caitlin.

  • Hmmm… candied ginger. I wished I’d thought of that! I’ll have to make these again.

  • Candied ginger! I didn’t even think of that! Thanks for testing and tasting Melinda and mom, did you like the cookies soft or crispy? (I tend to like mine underbaked)

  • Melinda Blyman

    Definitely underbaked.

  • Taite

    These are soo good and way better than plain old ginger cookies

  • Oh my goodness – these are wonderful! I just got home from Shari’s house, where she had these…..Melinda shared them with her. I love molasses cookies and these are the best ever. I love the chocolate. I’ll be baking them tomorrow! Thanks for going to all the work to put this recipe together, Caitlin!

  • Oh, I’m so glad these are a hit! Thanks everyone!

  • Taylor Kinzel

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    Very soon this web site will be famous among all blogging visitors, due to it’s pleasant
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  • Christine t

    I made this today for a cookie exchange I am having with my friends. They are so good.
    Is it bad I don’t want to share? Lol
    Will need to make more

  • Share, but don’t give away the recipe!

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