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Chai Chocolate Chip Cookies recipe without Eggs
These chai chocolate chip cookies are thick, chewy, and bursting with warm chai spices, making them the perfect cozy fall treat for tea time or dessert.
Servings 12 cookies
Calories 237kcal
Ingredients
- 113 gms (1/2 cup) Unsalted Butter softened
- 100 gms (1/2 cup) Brown Sugar
- 50 gms (1/4 cup) Caster Sugar
- 1 tsp Vanilla Extract
- 15 gms (1 tbsp) Milk room temperature
- 190 gms (1.5 cups) Flour
- 2 tsp Cornflour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2.5 tsp Chai Spice Mix
- 125 gms (3/4 cups) Chocolate Chips
Chai Spice Mix (Mix and Store in a Jar)
- 1 tbsp Ground Cinnamon
- 2 tsp Ground Cardamom
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cloves (optional)
- 1/2 tsp Nutmeg Powder
- 1/4 tsp Black Pepper Powder
Instructions
- Mix all chai spice mix ingredients in a small bowl and set aside.
- In a large bowl, cream together butter, brown sugar, and caster sugar until light and fluffy.
- Add vanilla and milk, mixing until combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt. Sift over the butter mixture. Add 2.5 tsp of Chai Spice Mix as well.
- Gently fold with a spatula until the dry ingredients are mostly incorporated — small streaks of flour can remain.
- Fold in chocolate chips or chunks.
- Scoop dough into 12 balls (50 gms each) and place on a parchment-lined baking sheet. Chill for at least 30 minutes (or overnight) for thicker cookies.
- Preheat oven to 175°C (350°F). Bake cookies on the middle rack for 9–12 minutes, until edges are golden but centers are slightly soft.
- Immediately after baking, sprinkle with flaky sea salt and press a few couverture chocolate buttons on top for a melty finish.
- Cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or store in an airtight container.
Notes
- Sugars: Light or dark brown sugar can be used — dark gives a deeper color and richer flavor.
- Chocolate: Bittersweet chocolate chips or chunks work best to balance the warm chai spices. White chocolate, chopped chocolate bars, or even dark chocolate pieces are delicious alternatives for gooey, melty pockets in the cookies.
- Spices: Always use freshly ground spices for the best chai flavor.
- Storage: Store in an airtight container at room temperature for up to 5 days; freeze dough or baked cookies for longer storage.
- Variation: Substitute chai spice with pumpkin spice for a fall-inspired twist.
Nutrition
Calories: 237kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 112mg | Fiber: 1g | Sugar: 16g | Vitamin A: 242IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg
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