Chocolate Crinkle Cookies with a twist are called Chai Spiced Chocolate Crinkle Cookies! That is no ordinary crinkle cookie! That is super fudgy, chewy and brownie like crinkle cookie with a boost of warm chai spices!
I’m already terrified of all those cookies I made and are waiting in the freezer until Christmas Eve.
Although I feel like a person of strong character around all these sweets, and really can’t even look at the cookie at the moment, I had enough for the past few weeks, but when the holidays come, it’s just like something switches in my brain and I know I won’t resist eating them. I already defrosted some of them for my cookie box I plan to make tomorrow, but all of them will be instantly shipped to our friends house – this is how strong I am. Buuuut, wait for Christmas and all odds are off! Fat pants here I come!
You, guys, I have to tell you, I almost didn’t publish this recipe, because instead in my notebook, I wrote a recipe on the piece of paper. I was like crazy person yesterday because I couldn’t find it. I checked every and all my notebooks and turn every leaf of paper but in vain. I almost cried because I promised a lot of my dear readers this recipe. And today my baby girl brought me her notebook and crayons, and guess what was inside her notebook?? I guess she snatched the paper somehow, because it was all covered with lines and circles of various colors.
This fudgy, brownie-like cookies are my last pre-Christmas recipe! Loaded with quality dark chocolate, cocoa, warm chai spices and with white blanket of powdered sugar are the perfect recipe for winter days! I love how warm spices pair with chocolate, and this one is no exeption. And that few larger pieces of freshly grinded black pepper, give an extra kick to the whole cookie.
INGREDIENTS YOU NEED FOR CHAI CHOCOLATE CRINKLE COOKIES
- all-purpose/plain flour
- cocoa powder
- baking powder
- salt, ground cinnamon, ground cardamom, ground ginger and ground blask pepper
- granulated and light brown sugar
- butter and oil
- dark chocolate
HOW TO MAKE CHAI CHOCOLATE CRINKLE COOKIES
- Mix dry ingredients together.
- Melt butter, chocolate and oil over the pan of simmering water.
- Beat eggs, sugars and vanilla. Beat in chocolate mixture.
- Combine all ingredients.
- Chill the dough in the refrigerator.
- Roll cookie dough into balls and coat into powdered sugar.
- Bake, slightly cool and enjoy.
HOW LONG DOES CHAI CHOCOLATE CRINKLE COOKIE LAST AND HOW TO STORE IT?
Store them in airtight container at room temperature up to a week or in a freezer for up to 3 months.
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- This cookie dough really needs to rest, come together and harden in the fridge, so don’t skip on cooling the dough.
- If you see powdered sugar melts during the baking (I didn’t have that problem, and I made these 3 times), coat the cookie dough balls in a little granulated sugar first, then into powdered.
- This dough is a great base dough for crinkle cookies. You can adapt this recipe and try other variations. Instead of chai spices and vanilla, use orange or peppermint extract.
Boost them to triple chocolate crinkle cookies, by adding chocolate chips into a dough.
Stuff a piece of soft caramel candy inside and roll the dough around it (but first test with one or two cookies to see how it works – not all caramels work perfectly in baking).
MORE COOKIE RECIPE FOR YOU TO TRY!
- SPECULAAS COOKIES
- WALNUT AND COCOA RUGELACH
- WALNUT AND RUM CRINKLE COOKIES
- GINGERBREAD WHOOPIE PIES
- BROWNIE S’MORES COOKIES
- BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
- BROWN BUTTER CHOCOLATE CHUNK AND WALNUT OATMEAL COOKIES
- WALNUT MERINGUE CRESCENT COOKIES
- GRANDMA’S JAM FILLED SOUR CREAM COOKIES
→If you make this cookies, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Chai Spiced Chocolate Chrinke Cookies
- 180 grams all-purpose/plain four 6.34 oz, 1 ½ up
- 30 grams cocoa powder 1 oz, ¼ cup
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 60 grams unsalted butter 1/4 cup
- 60 grams oil 1/4 cup
- 100 grams light brown sugar 1/2 cup
- 100 grams granulated sugar 1/2 cup
- 2 large eggs room temp.
- 1 teaspoon vanilla
- 120 grams dark chocolate 4 oz
- 50 grams powdered sugar 1/2 cup
- Put chocolate, butter and oil in a heatproof bowl over a pan of simmering water, stir ocassionaly and let butter and chocolate to melt. Once melted, set aside.
- In a bowl mix flour, baking powder, salt and spices.
- Beat eggs, sugars and vanilla for 3-4 minutes until frothy. Add the chocolate mixture and beat well. Add in dry ingredients and mix until incorporated, but don't over mix.
- Cover the bowl with plastic wrap and put in refrigerator for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 180 °C (350 °F). Line 2 baking sheets with silicone mat or baking paper. Put powdered sugar into a small bowl.
- Take about a tablespoon of the dough, around 20 grams and roll it into a ball, if you want larger cookies, scoop more dough. Generously and evenly coat each ball of dough in powdered sugar and place onto prepared baking sheet. Bake for 10-12 minute, depending of the size of your cookie (my cookies were 20 grams and I bake them exactly 10 minutes). Once baked, cookies will be very soft but will harden as they cool. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Store covered at room temperature for up to 1 week or freeze for up to 3 months.
Najsavršeniji raspucanci koje ćete ispeći u životu! (bazni- nisam probala sa svim začinima)
Mihaela K. Sebrek
Hvala Klara 🙂