1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour, sifted
1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt
3 tablespoons ground chai tea leaves OR 1 tablespoon chai tea concentrate OR 1-2 teaspoons instant chai mix stirred into 2 tablespoons hot water (let cool before using) Instructions: Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.In the bowl of your electric mixer, beat the butter and sugar on medium speed until light and fluffy.
Add the eggs and vanilla and beat until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground chai tea leaves or chai tea concentrate. Gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined.
Scoop dough by rounded tablespoons onto prepared baking sheet. Bake for 12 minutes or until golden brown around edges.
Dirty chai cookies are the perfect blend of two delicious flavors – chocolate and chai tea. These cookies are easy to make and can be enjoyed by everyone!
What is a Dirty Chai Cookie
A dirty chai cookie is a type of cookie that contains both chai spices and chocolate. The cookies are often made with dark chocolate, which gives them a rich flavor. Dirty chai cookies are typically soft and chewy, with a slightly crunchy texture from the chocolate chips.
The Cookies are Typically Small And Have a Chewy Texture
There are many different types of cookies, but the most common is the chocolate chip cookie. Chocolate chip cookies are made with flour, sugar, butter, eggs, and chocolate chips. The dough is usually chilled before being scooped or rolled into balls and baked.
Cookies can be made in a variety of shapes and sizes, and they can be decorated with icing, sprinkles, or chocolate chips. There are even cookies that are shaped like animals or letters of the alphabet. The word “cookie” comes from the Dutch word “koekje,” which means “little cake.”
Cookies have been around for centuries, and there are references to them in ancient texts from China and Greece. In America, cookies became popular in the 18th century when German immigrants brought recipes for gingerbread cookies to the colonies.
How Do You Make Dirty Chai Cookies
Assuming you would like a recipe for dirty chai cookies:
1 cup (2 sticks) butter, at room temperature
1 cup sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract
2 cups all-purpose flour, spooned and leveled 1 teaspoon baking powder 1/4 teaspoon baking soda
1/4 teaspoon salt 3/4 cup old-fashioned rolled oats (do not use quick oats) Filling:
1/2 cup prepared chai tea latte mix (powder or liquid concentrate), or 1 tablespoon instant espresso powder plus 1 tablespoon ground cinnamon plus 1/8 teaspoon each ground cardamom, cloves, ginger, and nutmeg dissolved in 1/2 cup hot water 8 tablespoons cream cheese, softened Instructions: Cookie Base: In the bowl of an electric mixer fitted with the paddle attachment, cream butter on high speed until light and fluffy. Gradually add sugar, mixing until well blended.
Mix in eggs and vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to butter mixture on low speed just until combined.
Stir in oats until evenly distributed. Place dough on a large piece of plastic wrap; flatten into a disk. Wrap tightly in plastic; refrigerate for at least 2 hours (up to overnight). Filling: In a small bowl or glass measuring cup dissolve tea mix in hot water; set aside to cool completely. In the bowl of an electric mixer fitted with the paddle attachment beat cream cheese on medium-high speed until light and fluffy; gradually add cooled tea mixture beating just until combined.* Assembly: Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper or silicone liners.* Working with one dough ball at a time place dough between two large pieces of plastic wrap that have been lightly coated with nonstick cooking spray. Roll out dough to about 1/8 inch thickness using as little additional flour as possible.; transfer sheet of dough still between plastic to cookie sheet.* Using a 2-inch round cutter cut out as many rounds as possible from rolled out dough then gently press scraps back together rerolling only once if necessary.* Place rounds about 2 inches apart on prepared cookie sheets.; spread each round with about 1 teaspoon filling then top each with another round pressing edges together gently to seal.
Once the Dough is Formed, It is Then Rolled into Balls And Baked in the Oven
When it comes to baking, there are a few key steps that must be followed in order to create the perfect baked goods. One of those steps is rolling the dough into balls before placing it in the oven. This may seem like a small and insignificant step, but it actually plays a big role in the outcome of your baked goods.
By taking the time to roll the dough into balls, you are ensuring that each piece of dough will cook evenly and rise properly. If you simply place lumpy pieces of dough into the oven, you run the risk of them overcooking or not rising correctly. So, next time you bake, take an extra minute to roll those dough balls!
Why are They Called Dirty Chai Cookies
Chai is a type of spiced tea that originated in India. It is made with a blend of black tea, milk, spices like cardamom, cloves, and ginger. Dirty chai is a variation of chai that includes espresso.
This combination of sweet, spicy, and caffeinated flavors has become popular in the United States in recent years. Dirty chai cookies are a type of cookie that combines the flavors of dirty chai and chocolate. These cookies are typically made with chocolate chips, ground espresso beans, and spices like cinnamon and ginger.
They are often decorated with icing or frosting made from dirty chai concentrate or espresso. The name “dirty chai” comes from the fact that these cookies include both tea and coffee flavors. The word “dirty” in this context refers to adding espresso to the traditional chai recipe.
Thus, these cookies are called “dirty chai” because they contain both tea and coffee flavors.
The Word “Chai” Means Tea in Hindi, So These Cookies are Essentially “Tea-Flavored” Cookies
In India, chai refers to a spiced black tea that is brewed with milk and served hot or cold. This type of tea is often flavored with ginger, cardamom, cloves, cinnamon, and other spices. While the exact ingredients vary depending on region and personal preference, these are some of the most common spices used in chai.
Chai cookies are a popular Indian dessert that combines the flavors of chai with the Western cookie tradition. These cookies are typically made with flour, sugar, butter, eggs, baking powder, and ground spices such as ginger, cardamom, cloves, and cinnamon. Some recipes also include chopped nuts or raisins for added texture and flavor.
Chai cookies can be enjoyed on their own or dipped in a cup of chai tea. They make a great snack or dessert and can be stored in an airtight container for up to one week.
Dirty Chai Earthquake Cookies | NYT Cooking
Dirty Chai Earthquake Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour, sifted
1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt
1 tablespoon ground ginger 2 teaspoons ground cinnamon 3/4 teaspoon ground cardamom
Assuming you have all the ingredients on hand, let’s get started on these Dirty Chai Earthquake Cookies! Preheat oven to 350°F and line a baking sheet with parchment paper. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla. In another bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cardamom. Add to wet ingredients in three additions until just combined.
Use a rubber spatula to fold in any remaining flour mixture. Place dough by heaping tablespoons onto prepared baking sheet about 2 inches apart; flatten slightly. Bake until cookies are golden brown and set, about 15 minutes.
Chai Crinkle Cookies
Chai Crinkle Cookies are soft, chewy cookies with a hint of spice and a crackled top. They’re perfect for Fall, or any time you want a cozy, comforting cookie. The key to these cookies is in the chai spice blend – make your own using my recipe, or use a store-bought blend.
Once you have your chai spice mix, the rest is easy! These cookies come together quickly and only require about 30 minutes of total baking time. To get that perfectly crackled top on your cookies, be sure to roll them in sugar before baking.
This will give the outside of the cookie a crisp crust while the inside stays nice and soft. These cookies are best enjoyed fresh out of the oven, but they’ll keep well in an airtight container for up to 5 days.
Honeycomb Cookie Recipe
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour
3/4 teaspoon baking powder Pinch of salt Honeycomb candy for decorating (optional)
Instructions: Preheat oven to 350°F. Line a baking sheet with parchment paper. In the bowl of an electric mixer, cream butter and sugar together until light and fluffy.
Beat in egg and vanilla until combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture, mixing until just combined.
Do not overmix. Use a spoon or your hands to form dough into a ball. Place dough on prepared baking sheet; flatten slightly into a disc shape.
Bake until golden brown, about 15 minutes.
Chai Latte Cookie Recipe
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup granulated sugar, divided use 1 large egg yolk beaten with 1 tablespoon milk vanilla extract 2 tablespoons finely chopped crystallized ginger FOR THE GLAZE: 1 cup confectioners’ sugar, sifted 3-4 tablespoons milk or half-and-half Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda and spices; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar on medium speed until light and fluffy. Beat in egg mixture and vanilla just until blended.
With mixer on low speed gradually add flour mixture to wet ingredients; mix just until combined (dough will be stiff). Fold in crystallized ginger.
Chai Cookie Recipe
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, divided
2 large eggs, beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon ground cardamom
1/2 cup chopped walnuts (optional) Instructions: 1. Preheat oven to 350°F.
Line a baking sheet with parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar together until light and fluffy. With mixer on low speed, add eggs and vanilla; mix just until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom; gradually add to butter mixture until just blended. Stir in walnuts (if using). 3. Place remaining 1/4 cup sugar in a small bowl. Using a rounded tablespoon or small ice cream scoop, drop dough onto prepared baking sheet; gently roll each mound of dough in sugar to coat evenly. 4. Bake until cookies are golden brown and just set in the center when lightly pressed with your finger tips,, about 15 minutes.
Chai Concentrate Cookies
When it comes to tea, there are endless flavor combinations that can be created. From fruity and floral to spicy and rich, there’s a tea for everyone. And one of our favorite ways to enjoy tea is in the form of chai concentrate cookies.
These cookies are packed with all the flavors of your favorite chai latte, but without all the sugar and calories. And they’re super easy to make too! Just mix up a batch of our chai concentrate with some flour, sugar, butter, eggs, and baking powder.
Then drop spoonfuls onto a baking sheet and bake until golden brown. These cookies are perfect for satisfying your sweet tooth while still getting your daily dose of antioxidants from the tea. So go ahead and indulge guilt-free!
Dirty chai cookies are the perfect blend of sweet and spice! This recipe is easy to follow and yields delicious results. The key to these cookies is in the spices, so be sure to use fresh ginger, cinnamon, and cloves.
If you like your cookies on the softer side, be sure to underbake them slightly. Serve with a cold glass of milk for an irresistible treat!