These cookies are chewy, soft, crisp on the edges, and full of warm yummy spices. If you've ever had a Chai tea latte then you can understand the flavor profile I was aiming for here. They taste almost like a snickerdoodle but with a bit more depth/complexity. They are SO good. When I was making these I accidentally put one more egg than I meant to... but I actually think they turned out better this way. I think that's what made them spread so much. If I were Alton Brown I'd know for sure, but I do know that these are yum and you should make them. Let's make Vanilla Chai Cookies together...
Begin with a small bowl. You'll need 2 3/4 cups flour
our chai spices: 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp ginger, and lastly 1/8 tsp black pepper. Trust me.
1/2 tsp salt, 1 tsp baking soda, and 1/2 tsp baking powder
whisk together and set aside for a moment
In a mixer bowl, mix 1 cup softened butter and 1 1/2 cups sugar on medium speed until smooth
crack in 2 eggs and pour in 1 tsp vanilla
On low, stir in your dry ingredients until fully incorporated.
Scoop out the dough onto a lined baking sheet using an ice cream scoop or a 1/4 cup measuring cup. I used an ice cream scoop. Let them chill in the fridge for 15-30 minutes while the oven preheats to 350.
I was able to scoop out 16 cookies. When they're chilled and the oven is hot, place six on a cookie sheet. Press the center with two of your fingers. Bake for 12 minutes.
They won't look done when you pull them out. But the thing about cookies is... if you wait to pull them out until they look done they'll be so crispy by the time they cool. If you pull them out before they look done and let them cool on the cookie sheet, then you'll have perfectly soft and chewy cookies.
After they cool they'll look a bit more settled.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.