Chocolate Chai Shortbread Cookies

Growing up, my grandmother always had a special treat ready for us after school—her famous cookies. One of my personal favorites has to be her Chocolate Chai Shortbread Cookies. The aroma of spices wafting through the house while they baked was simply irresistible! Each bite was a harmonious blend of rich chocolate and aromatic chai spices, making these cookies a comforting indulgence. I remember sitting at the kitchen table with a warm cup of tea, savoring the delicate texture of these shortbreads, while the world outside turned chilly. Now, as the leaves change to vibrant shades of orange and gold, I eagerly anticipate the moment I can recreate this cherished recipe. These cookies are not only a treat for the taste buds but also a way to connect with beautiful memories.

Ingredient List for Chocolate Chai Shortbread Cookies

When it comes to baking, choosing quality ingredients is key. The Chocolate Chai Shortbread Cookies rely on a few essential components that work together beautifully. The combination of rich unsalted butter, aromatic spices, and chocolate creates a cookie that’s not only flavorful but also has a lovely texture.

• Unsalted Butter: 10 tablespoons of softened unsalted butter ensures a rich, creamy base that gives the cookies their melt-in-your-mouth quality.
• Powdered Sugar: 2/3 cup of powdered sugar brings sweetness and a fine texture, making these cookies tender and delicious.
• Vanilla Extract: 1/2 teaspoon of vanilla extract adds a subtle sweetness and enhances the other flavors.
• Kosher Salt: 1/2 teaspoon of kosher salt balances the sweetness, making every bite flavorful.
• All-Purpose Flour: 1 1/4 cups of all-purpose flour gives structure to the cookies, helping them hold their shape.
• Cocoa Powder: 1/2 cup of cocoa powder enriches the cookie dough with deep chocolate flavor.
• Ground Cinnamon: 2 teaspoons of ground cinnamon provides warmth and a hint of spice.
• Ground Ginger: 2 teaspoons of ground ginger adds a zesty kick that pairs perfectly with chocolate.
• Cardamom: 1/2 teaspoon of cardamom lends an exotic flavor that elevates the overall taste profile.
• Allspice: 1/2 teaspoon of allspice rounds out the spice blend with its warm flavor.
• Cloves: 1/2 teaspoon of cloves adds depth and a slightly sweet aroma.
• Black Pepper: 1/2 teaspoon of black pepper is optional, but it can enhance the chai flavor.
• Chocolate: 2 ounces of chocolate for dipping adds a rich, decadent finish to the cookies.
• Turbinado Sugar: 2 tablespoons of turbinado sugar for topping (optional) provides a lovely crunch and sparkly finish.

Step by Step Guide for Chocolate Chai Shortbread Cookies

Making cookies from scratch is always rewarding, especially when it comes to these Chocolate Chai Shortbread Cookies. With a simple process, you’ll find that each step is easy to follow. Let’s get started!

1. Cream the Butter: Begin by adding the softened unsalted butter to a large bowl. Beat with a hand mixer on low speed for about 2 to 3 minutes until the mixture is light and smooth. You can also use a stand mixer if you prefer. The butter should be fluffy and pale in color.
2. Form the Dough: Next, add 2/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt to the bowl. Beat again on medium speed until the mixture is smooth, about 1 minute. Sift the 1 1/4 cups of all-purpose flour, 1/2 cup of cocoa powder, and the spices into the bowl to remove any clumps. Beat one last time on low speed until no dry flour remains, and the spices are evenly incorporated. The dough will look crumbly but will stick together when pinched.
3. Knead & Chill: Use your hands to gather the dough into a ball, kneading it a few times for better consistency. Flatten the ball into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 1 hour or overnight if possible. Chilling helps the flavors meld and the cookies hold their shape.
4. Oven Prep: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper and set it aside. This preparation is essential for easy cookie removal later.
5. Form the Cookies: Generously dust a cutting board and a rolling pin with all-purpose flour. Unwrap the chilled dough and place it on the board. If the dough is not smooth, knead it a bit. Roll the dough out to about 1/2 inch thick and use a cookie cutter to cut out your cookies. Transfer each cookie to the baking sheet, leaving about 1/2 inch of space between them. A bench knife can be handy for moving the cookies.
6. Repeat: Gather any remaining dough and repeat the rolling and cutting process until there are no dough scraps left. Dust your board with more flour as needed to prevent sticking.
7. Bake: Place the cookies in the oven on the middle rack and bake for 5 minutes. Rotate the baking tray and bake for an additional 5 minutes. The cookies should be set but not overly hard.
8. Cool: Once baked, remove the cookies from the oven and let them sit on the baking tray for 10 minutes to firm up. Use a spatula to transfer the cookies to a wire rack and let them cool completely.
9. Melt the Chocolate: While the cookies cool, melt 2 ounces of chocolate in the microwave or use a double boiler until smooth. Be careful not to overheat it, or it may seize.
10. Decorate: Once the cookies have cooled, drizzle or spoon the melted chocolate over them. Avoid dunking the cookies, as they are delicate and can break easily. Sprinkle with 2 tablespoons of turbinado sugar for a beautiful finish.
11. Serve & Store: Allow the chocolate to set until firm, which may take up to 1 hour. Once set, store the cookies in an airtight container at room temperature for up to 5 days. Enjoy your delightful cookies!

Expert Tips about Chocolate Chai Shortbread Cookies

Perfecting cookies takes some practice, but these tips will help you achieve the best results with your Chocolate Chai Shortbread Cookies.

• Storage: Store your cookies in an airtight container at room temperature to keep them fresh. They should remain good for up to 5 days, but trust me, they won’t last that long!
• Freezing: Yes, you can freeze these cookies! Just place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. They will last up to three months.
• Flavor Variations: Feel free to add your favorite spices or nuts to the dough for a twist. Consider adding a hint of nutmeg or even some chopped pecans for added texture.
• Chocolate Dipping: Experiment with chocolate types when dipping—dark, milk, or even white chocolate can all provide a unique flavor experience.
• Serving Suggestions: Pair these cookies with a cup of chai tea or hot cocoa for an extra cozy experience. They’re perfect for a winter afternoon treat or holiday gatherings!

Side Dish Ideas for Chocolate Chai Shortbread Cookies

• Tea Pairing: These cookies pair beautifully with a warm cup of chai or any herbal tea. The spices in the cookies complement the flavors in the tea.
• Gifting Options: Wrap them up in a decorative box for a thoughtful homemade gift during the holidays or for birthdays.
• Sharing at Gatherings: Bring these cookies to your next potluck or family gathering. They are sure to be a hit with both kids and adults!
• Seasonal Serving: Perfect for fall and winter, these cookies are great for celebrating seasonal festivities, or simply enjoying a cozy evening at home.
• Storage Tips: While these cookies are best eaten fresh, storing them properly will keep them enjoyable for longer. Place parchment paper between layers in your storage container to prevent sticking.

FAQ

Conclusion

The Chocolate Chai Shortbread Cookies are a delightful treat that combines rich chocolate with aromatic spices, perfect for cozy gatherings or simple indulgences. I encourage you to give them a try and experience the wonderful flavors for yourself. These cookies not only bring joy to your taste buds but also create warm memories to share with loved ones. Enjoy the process of baking and, of course, the delicious results!

Chocolate Chai Shortbread Cookies

The ultimate comfort food, Chocolate Chai Shortbread Cookies are a delightful blend of rich chocolate and aromatic spices. Perfectly buttery and melt-in-your-mouth, these cookies are ideal for cozy evenings or special gatherings. Make them tonight for a sweet treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 16 cookies

Course: Desserts

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

• 10 tablespoons Unsalted Butter I used dairy-free
• 2/3 cup Powdered Sugar
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Kosher Salt Use ¼ tsp for salted butter
• 1 1/4 cups All Purpose Flour
• 1/2 cup Cocoa Powder
• 2 teaspoons Ground Cinnamon
• 2 teaspoons Ground Ginger
• 1/2 teaspoon Cardamom
• 1/2 teaspoon Allspice
• 1/2 teaspoon Cloves
• 1/2 teaspoon Black Pepper Optional
• 2 ounces Chocolate For dipping the cookies in
• 2 tablespoons Turbinado Sugar For topping (optional)

Equipment

• Oven
• Large Pot
• Baking Sheet
• Mixing Bowl

Method

 

1. Cream the Butter: Add the softened unsalted butter to a large bowl and beat with a hand mixer on low speed until light and smooth, 2 to 3 minutes. You can also use a stand mixer.
2. Form the Dough: Add the powdered sugar, vanilla, and salt to the bowl. Beat again until smooth, about 1 minute. Sift the flour, cocoa powder, cinnamon, ginger, cardamom, allspice, cloves, and black pepper over the wet ingredients (important to remove clumps!) Beat one final time on low speed, until there is no more dry flour and the spices are evenly incorporated. The dough should look crumbly, but will stick together when pinched.
3. Knead & Chill: Use your hands to press the dough together, then knead it a few times to form a ball. Flatten the ball into a disc, cover in plastic wrap, and chill in the fridge for at least an hour, or up to overnight.
4. Oven Prep: Preheat the oven to 350F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
5. Form the Cookies: Generously dust a cutting board and rolling pin with flour. Unwrap the dough and place on the cutting board; if the dough does not look completely smooth, knead it a few times to help the gluten develop some. Roll the dough out until it is around 1/2” thick, then use a cookie cutter to form cookies. Transfer each cookie to the baking sheet (a bench knife makes this easy!), leaving about 1/2” of space between each cookie.
6. Repeat: Knead the remaining dough back together and repeat step 5 until there is no remaining cookie dough. Dust your cutting board with more flour if things start to stick.
7. Bake: Bake in the middle rack of the oven for 5 minutes, then rotate the baking tray (to help the cookies cook more evenly) and bake for an additional 5 minutes.
8. Cool: Remove from the oven and let sit on the baking tray for 10 minutes to set. Use a spatula to transfer the cookies to a wire rack and let them cool completely.
9. Melt the Chocolate: Melt the chocolate in the microwave or double boiler, until smooth.
10. Decorate: Drizzle or spoon the chocolate over the cookies; I would not recommend dunking them, as they are delicate and may break. Sprinkle the turbinado sugar over the chocolate and return to the wire rack.
11. Serve & Store: Let the cookies rest until the chocolate sets and is firm, which can take up to 1 hour. Once firm, store the cookies in an airtight container at room temperature for up to 5 days.

Notes

• Vegan Butter: Different vegan butters spread more/less in the oven and will affect the final texture of these shortbread cookies. I would recommend Violife, Country Crock, and Earth Balance brands.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.