Yes, I said chocolate chai.
This is a fun and different cookie to make for your holiday guests. I use to make these cookies at a neighborhood market in the evenings, and when the smell of them baking would vent out onto the sidewalk, the people would follow the scent inside and buy them up right out of the oven!
I make mine with fresh roasted cacao nibs, which I purchase from David Mason of Black Mountain Chocolate here in the area. David is one of few who makes single origin chocolate fresh from the bean. You can order the cacao nibs on his website and get them shipped right away. He also has a new chocolate bar out which I really encourage everyone to try. David’s chocolate is the finest I have ever tasted. The unique flavors that develop on your palette as you are tasting it is quite an experience you just have to try for yourself.
I also use Garam Masala in the recipe. This is a spice mixture used in Indian cooking that is relatively sweet in nature. You can purchase this spice mixture in most any grocery store these days, or visit an Asian supermarket, they should have it as well.
Chocolate Chai CookieThis recipe is simple and the spices are very aromatic when baking—another wonderful reason to make it for the holidays and scent the house naturally!
2 1/2C all purpose flour (I use King Arthur) 2t Garam Masala powder 3/4t baking soda 3/4t baking powder 1/2t sea salt 1/2C dutch cocoa powder 1T cinnamon 1t cloves 1t cardamom 1t ginger 1C unsalted butter, room temperature 3/4C brown sugar 3/4C evaporated cane sugar 2 eggs, room temperature 1T pure vanilla 1/3C cacao nibs 1/4C candied orange peel, chopped fine
- Sift dry ingredients into a bowl, set aside.
- Cream butter and sugars on medium until fluffy.
- Add eggs, one at a time, and scraping down the sides of your bowl in between.
- Add vanilla.
- Add dry ingredients in three batches, making sure it gets incorporated each time.
- Fold in cacao nibs and orange peel.
- Refrigerate for an hour or overnight, you want this to be firm when you use it.
- Preheat the oven to 350.
- Take the dough out of the refrigerator, let soften about 15 minutes if it was in overnight, then start scooping. I use a 1″ scoop and place them 2″ apart on a lined baking sheet, press down slightly on the tops.
- Bake about 8 minutes, rotating half way through. These will still look wet in the center, but crackled on top when ready. They will firm up quickly, but remain chewy when cool.