Chocolate Chai Latte Cookies Recipes

CHAI LATTE COOKIES

Steps:

• 1. In a large mixing bowl mix the room temperature butter, white sugar, and brown sugar together with a fork or mixer until it starts to become a light and grainy texture. 2. Dissolve the baking soda in warm water and then add it into the butter and sugar mixture along with the egg, vanilla, salt, and chai spice. Whip vigorously for 1-2 minutes until the mixture becomes light and fluffy. 3. Sift in the flour ½ a cup at a time and mix until all the ingredients have come together and have formed a sticky dough like texture. 4. Bake at 350 degrees Fahrenheit for 10-12 minutes. If you are looking for a soft cookie cook for only 10 minutes. The edges should look slightly golden brown. Transfer cookies immediately to a cooling rack and allow to cool completely before icing them. 5. Add all the ingredients to a small-medium sized mixing bowl and beat with a fork or mixer until all the clumps have dissolved and the glaze is smooth. 6. Dip the cookies in the glaze however you want. Or drizzle it over the cookies if you don't want as much glaze. Place the cookies back on the cooling rack and let the excess glaze drip off and harden. Store in an airtight container for up to 7 days.

CHOCOLATE CHAI LATTE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
• Stir in chips.
• Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
• Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
• Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
• While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
• Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
• NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
• NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.

CHAI LATTE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
• 2. In a small bowl or jar, combine ingredients for the chai spice mix, set aside.
• 3. In a mixing bowl, cream together butter and sugar until well blended. Add in egg and vanilla until well blended. Set aside.
• 4. In a separate bowl, combine flour, ground flax, chai spice, cream of tartar, baking soda, and salt; blend well.
• 5. Alternately blend buttermilk and flour mixture into the butter mixture until well blended.
• 6. Drop by teaspoonfuls onto prepared parchment paper. Bake in preheated oven for 8-10 minutes. Set on cooling rack until completely cooled.
• 7. Meanwhile, melt chocolate. Add to powdered sugar, chai spice, and coffee (or tea). Stir well. Drizzle across cooled cookies.