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Brown Butter Dirty Chai Chocolate Chip Cookies Recipe

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4.4 from 13 reviews

Indulge in these Brown Butter Dirty Chai Chocolate Chip Cookies, which combine the rich nutty flavor of brown butter with the bold spices of chai and a double dose of dark chocolate for a perfectly balanced, chewy, and aromatic treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 20 cookies

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg + 1 yolk
  • 2 teaspoons vanilla bean paste
  • 1/2 tablespoon molasses

Dry Ingredients

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons espresso powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Pinch of ground cloves

Chocolate

  • 1/2 cup dark chocolate chips
  • 2 oz dark chocolate bar, cut into bite-size chunks

Instructions

  1. Make the brown butter: Add diced butter to a small light-colored skillet or pot and heat over medium heat. Stir continuously as the butter melts, bubbles, and transitions from bright yellow to a golden brown with fragrant nutty aroma. Remove from heat and transfer to a heat-safe bowl to cool slightly.
  2. Combine sugars and eggs: In a mixing bowl, whisk together granulated sugar, dark brown sugar, the large egg plus one yolk, vanilla bean paste, and molasses until well combined. Pour in the cooled brown butter and stir thoroughly to incorporate.
  3. Mix dry ingredients into wet: Sift together the all purpose flour, baking soda, and baking powder, then add the salt, espresso powder, and chai spices (ginger, cinnamon, cardamom, cloves) into the wet ingredients. Stir with a wooden spoon or rubber spatula until a uniform cookie dough forms.
  4. Fold in chocolates: Gently fold the dark chocolate chips and chopped chocolate bar pieces into the dough until evenly distributed.
  5. Chill the dough: Cover the dough and refrigerate for at least 30 minutes to firm up before baking.
  6. Preheat the oven: Set your oven to 350°F (175°C) and line a nonstick baking sheet with parchment paper or a silicone baking mat.
  7. Scoop the dough: Using a medium cookie scoop (about 2 tablespoons), place dough balls on the lined baking sheet spaced approximately 2 inches apart.
  8. Bake the cookies: Bake in the preheated oven for 10 minutes or until the edges are set and the centers remain soft.
  9. Finish and cool: Immediately after baking, sprinkle the cookies with flaky sea salt. Let the cookies rest on the baking sheet for 10-15 minutes until fully set. Serve warm and enjoy!

Notes

  • Using a light-colored skillet helps monitor the butter’s color change to prevent burning.
  • Chilling the dough is crucial for preventing excessive spreading during baking.
  • Flaky sea salt adds a delightful contrast to the sweet and spicy flavors.
  • You can substitute vanilla bean paste with vanilla extract if needed.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/brown-butter-dirty-chai-chocolate-chip-cookies-recipe/