Chewy, Chocolate Dipped Chai Spice Cookies

These Chai Spice Cookies are full of warming spices that you’d usually find in your fav chai latte, then they’re dunked in chocolate for extra decadence. They have a crisp edge but a good chewy texture, complemented by a SOLID layer of milk chocolate. These are the perfect treat when you want to bake something relatively simple but is sure to impress way beyond the usual shop bought biscuits! Not only that, but these are vegan if you use dairy free butter and chocolate!

The likelihood is that you may have the majority of these spices in the cupboard. If you don’t, don’t feel obliged to go and buy all of them, simply omit or sub with more cinnamon/ginger (the most common). The combination of spices with a chewy crinkly cookie and chocolate makes for your new cookie jar staple.

A word of advice: the dough may look slightly grainy/less sticky than a classic cookie dough, but stick with it. It will come together. As long as you can make balls in your hands, and they still stick together, they’ll be good to go! Additionally, feel free to change up the type of chocolate if you prefer dark or white!

The recipe calls for a food processor, but you could easily use an electric mixer. Also, for those in the US that are unable to source golden syrup, you can use light molasses or corn syrup! This recipe provides instructions to create your own chai spice, feel free to use shop bought or you could triple the recipe and store it in a small jar for future use!

For other cookie recipes, check out these Nutella Stuffed Cookies or these Lemon Crinkle Cookies. For other Chai inspired recipes, try this Chai Latte Oatmeal recipe.

Chewy Chocolate Dipped Chai Spice Cookies

Makes: 12
Prep Time: 20 Minutes
Bake Time: 12 Minutes
Total Time: 30-35 Minutes

Ingredients

• 220g Plain Flour
• 1.5 Tsp Baking Powder
• 1.5 Tsp Baking Soda
• 3 Tsp Chai Spice (recipe below)
• 100g Butter
• 60g Granulated Sugar
• 40g Light Brown Sugar
• 6 Tbsp Golden Syrup
• 150g Milk Chocolate

For the Chai Spice:

• 1.5 Tsp Ground Cinnamon
• 1.5 Tsp Ground Ginger
• 1/2 Tsp Ground Nutmeg
• 1/2 Tsp Ground Cloves
• 1/4 Tsp Ground Allspice
  

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Line 2/3 large baking sheets.
2. In a food processor combine the flour, baking powder, baking soda and spices. Blitz, then add the butter and blitz again. Repeat with the sugar. Pour this mixture into a large bowl.
3. Put the golden syrup in a microwave safe bowl and heat for 20 seconds (it becomes really runny). Stir this into the cookie dough. It should still be fairly grainy but will stick together when pushed with the back of a spoon.
4. Scoop tbsp sized balls of the mixture, roll into balls and lay out on the cookie trays (at least 2 inches apart). Bake for 10-12 minutes, until golden brown.
5. Let cool on a wire rack.
6. Melt the chocolate in 20 second intervals in the microwave in a bowl (big enough that the cookies can be dipped). Dip the cookies, base down (so only the bottoms get a chocolate cover). Then let set on a wire rack with the chocolate side facing up. (You could refrigerate to speed up the process).
7. Serve! These will keep in an airtight container for a few days, if you haven’t already eaten them!