chocolate chai cookies

How To Make chocolate chai cookies

• 1

  Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
• 2

  Combine all dry ingredients, except for chocolates, in a small bowl and set aside.
• 3

  Beat butter and sugar on medium speed in a stand mixer until light and fluffy. Add yolk and vanilla and beat until combined.
• 4

  In a microwave-safe bowl, combing the two chocolates and heat at 15-second intervals until melted completely. Make sure to stir vigorously between intervals to make sure the chocolate doesn’t burn.
• 5

  Add the dry ingredients to the butter mixture and stir briefly until half-combined. Add in the melted chocolate and stir until well-combined. Cover in plastic wrap and refrigerate at least 30 minutes or overnight.
• 6

  Scoop out tablespoon-sized portions onto prepared baking sheet. If you don’t care too much about uniformity, you can leave the scoops as is, or you can roll them into balls. Bake for 12 minutes, rotating the pan halfway at the 7-minute mark.
• 7

  These cookies are very soft when they come out of the oven but they harden as they cool. Wait at least 10 minutes before transferring the cookies onto a wire rack to cool completely.
• 8

  This recipe makes about 2 dozen cookies. Stored in an airtight container, they will keep up to 1 week.
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