A deliciously aromatic cookie recipe. This recipe has the contents of Chai tea, you can add the tea mixture directly in the cookie dough recipe. Placing the cookie doughballs in the fridge allows the Chai flavours to enhance in the dough.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
4-5
bags of chai spice tea
230g
plain flour
4
egg yolks
250g
white chocolate pieces
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
4-5
bags of chai spice tea
8.05oz
plain flour
4
egg yolks
8.75oz
white chocolate pieces
Utensils
Step 1
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with both sugars, select low to mix the butter along with the sugars.
Step 2
Add the flour, chai tea spice and egg yolks and select low until the ingredients mix together to form a cookie dough.
Step 3
Throw in the white chocolate pieces and select low to combine them with the cookie dough.
Step 4
Use an ice-cream scoop, scoop the cookie dough into balls, put them on a plate and place them in the fridge for 2 hours.
Step 5
Lastly, preheat the oven at 170°F/340°C, place the cookie dough balls in a baking tray lined with greaseproof paper with a gap in between each cookie – bake for approximately 12-13 minutes.
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with both sugars, select low to mix the butter along with the sugars.
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
4-5
bags of chai spice tea
230g
plain flour
4
egg yolks
250g
white chocolate pieces
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
4-5
bags of chai spice tea
8.05oz
plain flour
4
egg yolks
8.75oz
white chocolate pieces
Step 2 of 5
Add the flour, chai tea spice and egg yolks and select low until the ingredients mix together to form a cookie dough.
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
4-5
bags of chai spice tea
230g
plain flour
4
egg yolks
250g
white chocolate pieces
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
4-5
bags of chai spice tea
8.05oz
plain flour
4
egg yolks
8.75oz
white chocolate pieces
Step 3 of 5
Throw in the white chocolate pieces and select low to combine them with the cookie dough.
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
4-5
bags of chai spice tea
230g
plain flour
4
egg yolks
250g
white chocolate pieces
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
4-5
bags of chai spice tea
8.05oz
plain flour
4
egg yolks
8.75oz
white chocolate pieces
Step 4 of 5
Use an ice-cream scoop, scoop the cookie dough into balls, put them on a plate and place them in the fridge for 2 hours.
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
4-5
bags of chai spice tea
230g
plain flour
4
egg yolks
250g
white chocolate pieces
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
4-5
bags of chai spice tea
8.05oz
plain flour
4
egg yolks
8.75oz
white chocolate pieces
Step 5 of 5
Lastly, preheat the oven at 170°F/340°C, place the cookie dough balls in a baking tray lined with greaseproof paper with a gap in between each cookie – bake for approximately 12-13 minutes.
