Ingredients
Cookies
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 3/4 cup semisweet chocolate chunks
Topping
- Semisweet chocolate chunks
- Flaky salt
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter, sugars, and spices in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chunks. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; press mounds to flatten slightly. Top cookies with chocolate chunks, pressing gently to adhere.
- Bake, rotating pans halfway through, for 10-11 minutes, until tops and edges are set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky sea salt and let cool completely.
Notes
Chocolate tip: If you can’t find chocolate chunks at your grocery store, use a 4-ounce semisweet chocolate bar chopped into chunks.
Keywords: Chai, Chai Spice, Chocolate Chunk, Cookies