Chocolate Chip Gingersnap Chai Cookies
- 1 1/4 cups unbleached all-purpose flour
- 1/3 cup good quality unsweetened natural cocoa powder (not Dutched)
- 3 tablespoons good quality chai tea, finely ground in a spice grinder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground star anise, well sifted
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 12 tablespoons unsalted butter, at room temperature
- 2/3 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon grated fresh ginger (from a 1-inch peeled piece)
- 1 teaspoon pure vanilla extract
- 5 ounce chocolate chips (about 1 cup)
Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight.
Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans.
Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely.
Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai.