Chai Spiced Chocolate Chip Cookies

The first time I baked chai spiced chocolate chip cookies was during a rainy weekend when my apartment smelled like a tea shop. I'd been drinking masala chai every morning and thought why not put those cozy spices into cookies. Now these have become my go-to treat whenever I need something that feels like a warm hug.

Last winter I made a batch for my book club meeting and everyone kept guessing the secret ingredient. The cardamom really catches people off guard in the best way possible. Now they specifically request these every time we meet.

Ingredients

• 2 ¼ cups all-purpose flour: This forms the foundation of your cookie dough giving it structure without making it tough
• 1 teaspoon baking soda: Essential for that perfect rise and chewy texture we all want in a cookie
• ½ teaspoon salt: Enhances all the spices and balances the sweetness
• 1 teaspoon ground cinnamon: The backbone of our chai spice blend providing familiar warmth
• ½ teaspoon ground ginger: Adds a gentle zing that makes these cookies feel special
• ½ teaspoon ground cardamom: The star of the show giving these cookies their authentic chai personality
• ¼ teaspoon ground cloves: Just enough to add depth without overwhelming your palate
• ¼ teaspoon ground nutmeg: Rounds out the spice blend with its sweet earthy notes
• ⅛ teaspoon ground black pepper: The secret ingredient that adds a tiny kick making all the flavors pop
• 1 cup unsalted butter softened: Room temperature butter creates that perfect texture we crave
• ¾ cup packed brown sugar: Brings moisture and that gorgeous caramel flavor
• ½ cup granulated sugar: Helps create crisp edges while keeping centers soft
• 2 large eggs: Binds everything together and adds richness
• 2 teaspoons pure vanilla extract: Dont skimp here quality vanilla makes all the difference
• 1 ½ cups semi-sweet chocolate chips: The perfect partner to all those spices

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk your dry ingredients:

In a medium bowl combine the flour baking soda salt cinnamon ginger cardamom cloves nutmeg and black pepper until well blended

Cream the butter and sugars:

Beat the softened butter brown sugar and granulated sugar until light and fluffy about 2 minutes

Add the eggs and vanilla:

Beat in eggs one at a time then mix in the vanilla until fully incorporated

Combine everything:

Gradually stir the dry ingredients into the wet mixture mixing just until no flour streaks remain

Fold in the chocolate chips:

Gently mix in the chocolate chips until evenly distributed throughout the dough

Scoop the dough:

Drop tablespoon sized balls onto your prepared baking sheets leaving about 2 inches between each

Bake to perfection:

Bake for 10 to 12 minutes until edges are golden and centers look slightly underbaked

Cool completely:

Let them rest on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling

Save

My neighbor once said these cookies taste like a cozy sweater feels and honestly I cant think of a better description. Theyve become my signature housewarming gift because they make any place feel like home.

Making Them Your Own

Sometimes I swap half the chocolate chips for white chocolate which creates this beautiful marbled look and adds creaminess. Dark chocolate works beautifully too if you prefer something less sweet. The spice quantities can be adjusted to your taste just keep the ratios similar.

Storage Secrets

These cookies stay soft for up to five days when stored in an airtight container at room temperature. I like to add a slice of bread to the container which keeps them incredibly moist. For longer storage freeze the baked cookies or even the dough balls for fresh baked treats anytime.

Serving Suggestions

Warm these cookies for about 15 seconds in the microwave before serving to make the chocolate extra gooey. They are absolutely perfect with a hot cup of chai tea or a strong coffee that can stand up to all those spices.

• Serve them slightly warm for the ultimate experience
• Dip them in your favorite hot beverage for extra coziness
• Crumble them over vanilla ice cream for an instant dessert upgrade

Save

These chai spiced chocolate chip cookies have become my rainy day tradition and I hope they find a special place in your kitchen too. Happy baking friend.

Recipe Questions & Answers

→ What makes these cookies different from regular chocolate chip cookies?

The addition of traditional chai spices—cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper—adds warming depth and complexity. These aromatic spices transform the classic chocolate chip into something extra cozy and flavorful.

→ Can I customize the spice blend?

Absolutely. Adjust the spices to your taste—more cinnamon for warmth, extra ginger for bite, or additional cardamom for that distinct chai flavor. You can also add finely ground black tea leaves for an authentic chai twist.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. The spices actually develop more depth over time. For longer storage, freeze baked cookies for up to 3 months or freeze the dough balls to bake fresh later.

→ Why is there black pepper in the ingredients?

A small amount of black pepper adds subtle warmth and enhances the other spices without making them taste spicy. It's a traditional component of chai blends that helps create that characteristic cozy flavor profile.

→ Can I use different types of chocolate?

Yes. Semi-sweet chocolate provides a classic balance, but dark chocolate adds richness, while white chocolate creates a lovely contrast with the spices. Mix different types or use chunks instead of chips for variety.

→ How do I know when the cookies are done?

The edges should be golden brown while centers remain slightly soft. They'll continue cooking on the hot baking sheet during the 5-minute cooling period, so removing them when edges are set ensures perfectly chewy results.