festive holiday recipe #5: chocolate chai crackle cookies

chocolate chai crackles-

You guys, it snowed yesterday. Snow that actually stuck (for all of a few hours). In early November. Where am I?!!?

I do love the snow, though. It just feels a liiiiittle too early. And it made all the trees lose their pretty red and yellow leaves, which I don’t so much appreciate.

As promised, I have Chocolate Chai Crackle Cookies for you today. Basically, they’re your regular old chocolate crackle cookies, dressed up with the warm, comforting spices found in your favorite chai tea. It puts a little bit of a festive spin on things, and makes what would otherwise be a fairly plain (but still delicious!) cookie much more interesting.

These cookies are also incredibly resilient, and package up pretty well, so they’re great for gifting!

cookie and mug-

Chocolate Crackle Cookies

makes 12-24 cookies, depending on size

1 2/3 cups all-purpose flour
1 tsp cinnamon
1/2 tsp each: ginger, nutmeg, cardamom
1/2 cup dutched cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
8 TB (1 stick) unsalted butter, at room temperature
1 cups granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup powdered sugar, for dusting


  1. Preheat an oven to 350F. Line two cookie sheets with parchment.
  2. Put the powdered sugar into a bowl and set aside.
  3. In another bowl, stir together the flour, cocoa, spices, baking powder and salt. Set aside.
  4. Using your stand mixer (a hand mixer will work too) beat the butter and granulated sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl.
  5. Add eggs, one at a time, mixing until combined. Add vanilla and mix briefly, until combined.
  6. Add the flour mixture. Mix on low speed just until blended.
  7. Using a tablespoon-sized scoop or spoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball. Roll the ball in the powdered sugar until covered. Place the ball on a prepared baking sheet. Space the balls about 2 inches apart.
  8. Bake the cookies until they are crackled and puffed, 10 to 14 minutes. If your cookies are larger than tablespoon-sized (mine are about 2 TB of dough each), you may need to bake slightly longer.
  9. Once removed from the oven, set the baking sheet on a wire cooling rack for about 15 minutes before removing cookies from the sheet.

chocolate chai cookie-



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