DIRTY CHAI EARTHQUAKE COOKIES
In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It's right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you're so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 16
Steps:
- Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
- Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
- Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
- Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
- Heat oven to 350 degrees. Put granulated sugar and confectioners' sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners' sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
- Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yougesh khadka
[email protected]Meh.
Malume Rhee Mabasa papa Lesley
[email protected]I love the unique flavor of these cookies! The chai spices give them a warm and inviting taste, and the chocolate chips add a touch of sweetness. They're perfect for a snack or dessert.
Rahman Mughal
[email protected]These cookies are the perfect treat for a cozy afternoon with a good book. The chai spices are so comforting and the cookies are so soft and chewy. I'm definitely going to be making these again and again!
Mb Kamal
[email protected]Not bad, but not great either. I think I would have liked them more if they were a little bit crispier.
Kala Gyawali
[email protected]These cookies are the perfect combination of spices and sweetness. The chai flavor is warm and inviting, and the chocolate chips add a touch of decadence. I highly recommend them!
Md Jonid Bk
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved the unique flavor and the soft, chewy texture. I'll definitely be making them again for my next gathering.
S0M3D4Y
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
md rezuan
[email protected]I'm not usually a fan of chai, but these cookies changed my mind. The spices are subtle and perfectly balanced with the sweetness of the cookie. I'll definitely be making these again.
Zeeshan Mir
[email protected]These cookies are dangerous! They're so delicious, I can't stop eating them. I've already gone through two batches in a week. Help!
Tesfaye Abreha
[email protected]Meh. They're okay, but I've had better.
Laiq Hussain
[email protected]I love the unique flavor of these cookies! The chai spices give them a warm and inviting taste, and the chocolate chips add a touch of sweetness. They're perfect for a snack or dessert.
Maya Ali
[email protected]These cookies are the perfect treat for a cold winter day. The chai spices warm you up from the inside out, and the cookies are so soft and chewy, they'll melt in your mouth. I highly recommend them!
Ashwen Muishond
[email protected]Not a fan. The cookies were too soft for my taste, and the chai flavor was a bit too strong. I think I'll stick to my regular chocolate chip cookies.
Hossam Tarek
[email protected]I've never had a dirty chai before, but these cookies have me hooked! The spices are warm and inviting, and the cookie itself is perfectly crisp on the outside and chewy on the inside. I can't wait to try more recipes from this site!
David Kpando
[email protected]These cookies are incredible! The chai flavor is perfectly balanced with the sweetness of the cookie. They're so soft and chewy, and the earthquake cracks on top make them look so rustic and inviting. I'll definitely be making these again and again!