Chai Spice and Chocolate Chip Cookies
Well, I just had to share a new cookie recipe with you! With the holiday season fast approaching, I thought this dairy-free cookie recipe was just in time. The chai spices make the cookie even more comforting. Honestly, you absolutely must try this recipe-you won’t be disappointed, I promise!
- Servings: 12 cookies
- Preparation time: 20 minutes
- Cooking time: 10 minutes
Frequently asked questions
I really like Enjoy Life’s semisweet chocolate pieces and Camino’s dark chocolate bars. I recently discovered Chocolats Favoris’s dark chocolate pastilles, too.
Ingredients
Cookies
- 1 3/4 cups (230 g) flour
- 1 1/2 c. teaspoon (7.5 ml) baking soda
- 1 teaspoon (5 ml) baking powder
- 2 teaspoon (10 ml) cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1/4 teaspoon (1.25 ml) cardamom
- 1/4 teaspoon (1.25 ml) nutmeg
- 1/2 teaspoon (2.5 ml) 4-spice powder
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (180 ml) dairy-free margarine, at room temperature
- 1 large egg
- 1/4 cup (50 g) white sugar
- 3/4 cup (160 g) brown sugar
- 2 teaspoons (10 ml) vanilla
- 3/4 cup (135 g) dairy-free chocolate chips
Chez Margaux
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Preparation
Cookies
- Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
- In a bowl, combine flour, baking soda, baking powder, cinnamon, ginger, cardamom, nutmeg, 4-spice powder and salt.
- In a large bowl, vigorously whisk together margarine, egg, sugar, brown sugar and vanilla. Fold in the dry ingredients with a spatula. Fold in the chocolate chips with a spatula.
- Using your hands or an ice-cream scoop, form dough into balls about 3 tbsp (45 ml) in size and place them on the baking sheet, leaving a space between each one.
- Bake for 10 minutes, then remove from oven. Tap baking sheet on counter 3 times to flatten cookies slightly. If the cookies don’t look fully cooked in the middle, it’s important not to continue baking. We want the middle to be soft and the outside to be a little crispier. Leave to cool on the baking sheet for 20 minutes.
