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white chocolate chip cookies halves on top of pecans

Chai White Chocolate Chip Cookies Recipe

Bernice Baran
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. 
4.61 from 53 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Additional Time 10 minutes
Total Time 33 minutes
Course Cookies
Cuisine American
Servings 18
Calories 221 kcal

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

Instructions
 

  • Preheat the oven to 350F/177C convection (or 325F/162C conventional) and line a cookie sheet.
  • Place half of the butter in the bowl of a stand mixer and set aside.
    1 cup (227g) salted European style butter
  • 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.
  • Cook until the butter begins to brown and gives off a nutty aroma.
  • Pour browned butter over the other butter and allow it to sit for a few minutes.
  • 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, 1 large egg
  • 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, 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
  • 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
  • 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.
  • 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
    Tried this recipe?Let us know how it was!