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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 18
Chai white chocolate chip cookies, two ways! Option 1 - chewy, normal size cookies with no chill time. Option 2 - giant, bakery-style gooey cookies with a 1 hour chill time. 
Author: Bernice Baran
Servings 18

Ingredients

  • 1 cup (227g) salted European style butter, soft or cold
  • 1 cup (200g) dark brown sugar, packed
  • 1 large egg, room temperature
  • 2 1/4 cup (270g) all purpose flour, spooned and leveled
  • 1 Tbsp 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
  • 1 1/2 cups (9oz) chopped white chocolate or chips
  • 3/4 cup (75g) pecan halves, chopped

Method

  1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and line a cookie sheet.
  2. Place half of the butter in the bowl of a stand mixer and set aside.
    1 cup (227g) salted European style butter soft or cold
  3. In a small saucepan melt the other half of the butter over medium-low heat. Allow it to simmer a few minutes and once it begins to foam, begin stirring it, making sure to scrap the bottom of the pan as well.
  4. Cook until the butter begins to brown and gives off a nutty aroma.
  5. Pour browned butter over the other butter and allow it to sit for a few minutes.
  6. Add the sugar and use the paddle attachment, at medium-high speed, to mix the butter and sugar together. Add the egg and continue beating until the mixture is smooth.
    1 cup (200g) dark brown sugar packed, 1 large egg room temperature
  7. Add the flour, baking powder and spices and mix on low speed just until the flour is almost combined.
    2 1/4 cup (270g) all purpose flour spooned and leveled, 1 Tbsp 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
  8. Fold in the white chocolate chips and the chopped pecans.
    1 1/2 cups (9oz) chopped white chocolate or chips, 3/4 cup (75g) pecan halves chopped
  9. Use a 2 oz cookie scoop to scoop dough into rounds and bake 6 cookies on a sheet for about 12 minutes, just until the edges begin to brown.
  10. Remove the cookies from the oven, slam the pan onto the counter a couple of times and then let the cookies cool for 5-10 minutes on the pan, or until you can pick them up without falling apart.

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: 221kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 15mgSodium: 115mgFiber: 1gSugar: 18g
    Course: Cookies
    Cuisine: American
    Keyword: chai spice, chai spiced cookies, cookies, gooey cookies, pecans, soft cookies, white chocolate chip, white chocolate chip cookies