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Chai Tea Recipes

Mocha Chai Spiced Cookies

For Cookies
3 cups  all-purpose flour
1 teaspoon  baking powder
teaspoon  salt
1 teaspoons  Chai.com Chai Masala (chai tea mix)
1 cup   (2 sticks) unsalted butter, softened
1 cups  granulated sugar
large eggs
1 teaspoon  vanilla
For Espresso and Chocolate Icings
1 teaspoon  all-purpose flour
1 teaspoon  instant-espresso powder
1 teaspoon  vanilla
2 tablespoons  milk
1 cup  confectioners sugar
1 cups  granulated sugar
3 oz  fine-quality bittersweet chocolate (not unsweetened), melted
1 teaspoon  vanilla
Special Equipment
small, heavy-duty sealable plastic bags (for icing; not pleated)
  1. Whisk together flour, baking powder, salt, chai masala (chai tea mix) in a bowl.
  2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
  3. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs
  4. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
  5. Put oven racks in upper and lower thirds of oven and preheat oven to 350 F.
  6. Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
  7. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
  8. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled creme brulee dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.

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