Adapted from Sunset
There’s not a lot more decadent than combining two of our favorite things – unless it’s combining three of them! Two kinds of chocolate and masala chai come together in these surprisingly simple shortbread treats. It’s a good thing the recipe makes a lot – you won’t want to stop munching!
Makes 4 dozen cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 2 tablespoons English Breakfast tea, finely ground* (Try Mark T. Wendell Tea Company)
- 1 tablespoon cinnamon
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 cup white chocolate chips
Preparation
- Preheat oven to 350°.
- Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth and slightly lighter in color.
- In another bowl, stir together flour, cocoa powder, ground tea, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. Add to butter mixture and beat on low speed until blended.
- Stir in white chocolate chips.
- Line 2 baking sheets with parchment paper. Use a tablespoon or a cookie scoop or disher to make 1-tablespoon balls of dough; place them about 1 inch apart on the baking sheets and flatten them slightly with the bottom of a drinking glass dipped in cocoa powder.
- Bake until cookies are slightly darker on the bottoms, 15 to 18 minutes, switching pan positions in the oven halfway through baking. Transfer to racks to cool.
Note: Use a spice mill, coffee grinder, or mortar and pestle to pulverize the loose tea leaves to a fairly fine powder.
