Dark Chocolate Chai Cookies Recipes

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

MATCHA DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
• Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
• Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
• Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

DARK CHOCOLATE CHAI (SPONSORED)

Steps:

• Place Carnation Breakfast Essentials® Drink in large mug; stir in milk. Add tea bag and let sit for 1 minute. If you don't have a chai tea bag, stir in 1/4 teaspoon pumpkin pie spice.

CHOCOLATE CHIP GINGERSNAP CHAI COOKIES

Steps:

• Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight.
• Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans.
• Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely.
• Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai.