Please believe us when we say that these Ginger Spiced Chai chocolate chunk cookies are even tastier than they sound.
We took King Arthur Baking’s Internet-breaking chocolate chip cookie recipe and put our Tanglewood twist on it. The result is so gingery, chocolatey, chewy, and most importantly, delicious.
Ginger Spiced Chai Chocolate Chunk Cookies
Yields about 1 dozen cookies
1 cup (213 grams) brown sugar
1 teaspoon salt
8 Tablespoons (113 grams) unsalted butter, diced
1/4 cup (57 grams) Tanglewood Ginger Spiced Chai concentrate
1 1/3 cups (165 grams) bread flour (substitute with AP if you don’t have bread flour)
1 egg, cold from the fridge
3/4 teaspoon baking powder
1/8 teaspoon baking soda
3 Tablespoons ground ginger
1 Tablespoon ground cinnamon
1 cup (170 grams) chocolate chunks (we like semisweet)
With a small pan, melt the butter on medium high heat to brown it, this will take anywhere between 5-9 minutes. Swirl the pan occasionally to avoid burning. You’ll know the butter is browned nicely when the top is foamy and there are bits of brown at the bottom the pan. It’ll smell nutty. Quickly remove the pan from the heat and pour the brown butter into a large mixing bowl. Add the salt and brown sugar and mix until incorporated. Don’t worry about the texture being chunky, it’ll come together later.
Weigh out your flour and place it into a separate bowl and set aside. Add the rest of the dried ingredients and ground spices.
In the same pan that you browned the butter, add 1 tablespoon of the measured flour and your Ginger Spiced Chai. Mix on medium-low with a whisk to cook the flour into a “tangzhong”. You’ll cook this until it’s a nice paste and no lumps remain. Turn off the heat and remove the paste from the pan and into the bowl, mix. Add the egg and vanilla. Then add the dry ingredients, stirring until no lumps remain.
Place the mixing bowl—uncovered—into the refrigerator to rest for 15 minutes. After resting, take out the bowl and stir in your chocolate chunks. If you don’t have chunks, you can place chocolate chips in a Zip-Lock bag and crush them lightly with a rolling pin or meat tenderizer.
Transfer the cookie dough into a sealable container and allow it to rest in the fridge for 24-72 hours before baking.
When you’re ready to bake them, preheat your oven to 350 degrees F. Portion the dough into 3-4 Tablespoon-sized balls. Depending on the size of your cookies, you should get anywhere between 10-14 portions.
Bake in the oven for 18-24 minutes, depending on your oven’s settings. The edges should be crispy and the center gooey. Enjoy with a cup of hot or iced Ginger Spiced Chai!