These are such wonderfully soft, chewy, and fragrant brown butter chai cookies that are just made for cozy days with a cup of tea or coffee.
Total Time
1hr
0.0
0 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
16
Ingredients
•
2
sticks
Butter
•
2 3/4
cups
All-Purpose Flour
•
1
Chai Tea Bags
•
1
Tbsp
Baking Powder
•
1
Tbsp
Ground Cinnamon
, divided
•
as needed
Salt
•
1 1/2
cups
Dark Brown Sugar
•
2
Eggs
•
2
Tbsp
Granulated Sugar
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and line two cookie sheets with either silicone mats or parchment paper.
2.
In a small pot, gently melt Butter (2 sticks) over medium heat. Let it continue to gently bubble just until it starts to become a deep golden color and smell nutty. Take it off the heat and let it cool for a few minutes.
3.
Get out a stand mixer and fit it with the paddle attachment. Cut the Chai Tea Bags (1) open.
4.
In a medium bowl, combine All-Purpose Flour (2 3/4 cups), contents of the teabag, Baking Powder (1 Tbsp), Ground Cinnamon (1 tsp), and Salt (as needed). Whisk it all together thoroughly to aerate them. Set the dry ingredients aside.
5.
Combine Dark Brown Sugar (1 1/2 cups) and the cooled brown butter in the stand mixer, and beat them together thoroughly until fluffy.
6.
Add in Eggs (2) until they are thoroughly mixed in. Then, turn the speed to low and slowly add in the dry ingredients until you have a lovely, fragrant dough. Let it rest for about 5 minutes.
7.
While it rests, stir together the remaining Ground Cinnamon (2 tsp) and Granulated Sugar (2 Tbsp) in a small bowl for the coating.
8.
Use a cookie scoop to scoop a perfect mound of dough into your hand. Smooth it into a ball, then run it through the bowl of cinnamon and sugar to coat it. Repeat until you have a dozen coated balls of dough evenly spaced on each sheet tray.
9.
Bake the first two trays for about 15 minutes, switching the trays from the top to bottom racks halfway through so that they bake evenly. Let them cool for a couple of minutes before transferring them to a rack to cool completely.
10.
Fill up the trays again with any remaining batter, spacing them evenly. Bake that batch and cool them as before.
11.
Seal the cookies in airtight containers once completely cooled and enjoy!
Author's Notes
With the size of my scoop, 1.5-inch, I got 30 cookies from this recipe.
Nutrition Per Serving
CALORIES
273
FAT
12.3 g
PROTEIN
3.1 g
CARBS
39.0 g
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