Not gonna lie, I’m so excited that it’s time for all things Christmas. I’m usually not that excited about Christmas in terms of decor but now that we’ve moved into a bigger house and have the ability to decorate — I want to fully embrace it. I want to deck the halls, trim the tree, and have a front yard that has people slowing down as they drive by.
We put up our tree last night and I still have to put the ornaments on. We had to order a new one because our other one was too short for our new high ceilings. As soon as I have some free time to hang ornaments, I am going into full tree decorating mode and I’m thinking these chewy chai chocolate chunk cookies would be perfect for the tree decorating occasion!
I know that during this time of year there are so many cookie recipes out there — how do you even choose which to make? Most people go traditional with cookie recipes that has been passed down through their families and/or ones that are classic (peanut butter blossom cookies, anyone?)
However, I feel that no matter how many cookie recipes are out there and no matter how many you have printed and in your little binder, you always have room for one more.
These chewy chai chocolate chunk cookies are so cozy. The chai spice and the chocolate chunks bring a sense of warmth and I love the crispy edges and chewy center. That’s my perfect cookie. Crispy and chewy.
Sprinkled with just a bit of sea salt flakes on top for that finishing touch. It really brings out the chai flavor too!
The cookie monster would be glad you made this :)
Chewy Chai Chocolate Chunk Cookies
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- Preheat oven to 350°F.
- In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
- Whisk in the egg and vanilla. You'll want to whisk it until light ribbons fall off the whisk when you lift it out of the bowl and hold it in the air.
- Add in the flour, baking soda, and chai spice, then fold the mixture with a spatula. You'll want to be careful to not overmix this otherwise it'll cause the gluten in the flour to toughen which will result in cakier cookies and you don't want that!
- Fold in the chocolate chunks evenly, then cover and chill the dough for at least 30 minutes. For a more intense flavor, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- When ready, scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet or silicone mat-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
- Sprinkle a pinch of sea salt flakes on top, if desired.
- Bake for 15-17 minutes, or until the edges have started to just get crisp and the center still looks soft and uncooked. It will finish cooking while cooling.
- Let cool until firmed up on the baking sheet before placing on a wire rack to finish cooling (otherwise the center may fall through your wire rack because of how soft the center is) and enjoy!