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Chai White Chocolate Chip Cookies Recipe

4.61 from 53 votes
prep 10 minutes
cook 13 minutes
Additional Time 10 minutes
total 33 minutes
Serves 9 cookies
These cookies are made using my favorite brown butter brown sugar cookie base. The cookie dough is made with chai spices and then packed full of chopped pecans and white chocolate chips.
Author: Bernice Baran
Servings 9 cookies

Ingredients

  • 113 grams salted butter, browned to 93 grams
  • 133 grams light brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste , or extract
  • 150 grams all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 85 grams white chocolate chips
  • 50 grams pecan halves, chopped

Method

  1. In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
    113 grams salted butter browned to 93 grams
  2. Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams.
  3. Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.
    133 grams light brown sugar
  4. Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.
    1 large egg room temperature, 1 tsp vanilla bean paste or extract
  5. Add the flour, baking powder and spices and fold the cookie dough just until there are only like 2 more streaks of flour left.
    150 grams all-purpose flour spooned and leveled, 1 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp cardamom, 1/4 tsp allspice
    6. If the cookie dough is still warm at this point, refrigerate for 15 minutes or so. This will make sure the white chocolate chips don't melt when you add them in.
  6. Add the chopped pecans and white chocolate chips and fold until they're evenly distributed.
    85 grams white chocolate chips, 50 grams pecan halves chopped
  7. Freeze cookie dough for 15-30 minutes or refrigerate for about an hour. Scoop eight 2 ounce cookies into cookie dough balls (might be just smidge over 2).
  8. Preheat oven to 325F (163C) convection and bake one sheet on the middle rack for 8ish minutes. Remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round.
  9. Return to the oven for another 4ish minutes.The edges should be lightly browned and the tops don't look wet but also don't look fully baked yet.
  10. Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round.
  11. Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.

Notes

  • If you want larger cookies, use a large cookie scoop to scoop 4 oz cookie dough. Refrigerate them for 1 hour and then bake them for 16-18 minutes. Slam the pan on the counter a few times and let them cool on the pan for about 15-20 minutes.
  • Store in an airtight back/container at room temperature for a few days.

    • Nutrition

    Serving: 1gCalories: 307kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 47mgSodium: 171mgPotassium: 100mgFiber: 1gSugar: 21gVitamin A: 347IUVitamin C: 0.2mgCalcium: 84mgIron: 1mg
    Course: Cookies
    Cuisine: American
    Keyword: chai spice, chai spiced cookies, cookies, gooey cookies, pecans, soft cookies, white chocolate chip, white chocolate chip cookies