Chocolate Chai Tea Cookies

The perfect accompaniment to your tea servings over the holidays.

chai cookies 1633 x 1110 1024x696 Chocolate Chai Tea Cookies


Ingredients (Makes 4 dozen cookies. This recipe divides in half easily)

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

2 large eggs

1/2 cup buttermilk

1 tsp baking soda

1 tsp vanilla extract

1 Tbsp chopped chai tea leaves (I used the Night of the Iguana Chocolate Chai tea)

1/2 semisweet or dark chocolate chips

5 cups all-purpose flour

In a standing mixer fitted with the paddle attachment, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well and scraping down the edge of the bowl with a rubber spatula between additions. Add the buttermilk, baking soda, vanilla, tea and chocolate chips. Beat together slowly. When combined, add the flour on slow speed, 1 cup at a time, and combine well. Cover the bowl and refrigerate the dough overnight.

The next day, heat the oven to 400 degrees. Lightly grease a cookie sheet.

Transfer the dough to a lightly floured surface. Cutting the dough in half with a pastry cutter or knife makes working with the dough easier. Roll the dough to 1/4 inch thickness. Cut out cookies in 2″ rounds and place on lightly greased cookie sheet. Bake just until the edges of the cookies are lightly browned, 7 to 8 minutes. Remove and let cool on a wire rack.

Repeat with remaining dough.

(Recipe adapted from Tea for You: Blending Custom Teas to Savor and Share by Tracy Stern, 2009)