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White Chai Chocolate Cookies

Recipes for Home & Restaurant

by Nadine Lloyd


(Makes 40)


  • 4.4oz (125g) butter – softened

  • ½ teaspoon vanilla extract

  • ½ cup caster sugar

  • ½ cup brown sugar

  • 1 egg

  • 1¾ cups self-rising flour

  • 1 tablespoon cocoa powder

  • 1 tablespoon milk

Chai filling:

  • 2 teaspoons cinnamon – ground

  • 2 teaspoons ginger – ground

  • 1 teaspoon cloves – ground

  • 1 teaspoon nutmeg – ground

  • 1 teaspoon cardamom – ground

  • ½ teaspoon cracked pepper

  • 1 tablespoon chai latte powder

  • 8.8oz (250g) white chocolate

  • 3.5oz (100g) dark chocolate



Preheat the oven to 356°F (180°C).

Line an oven tray with baking paper.

In a medium-sized bowl, mix the butter, vanilla extract, sugar, and caster sugar together to a smooth consistency.

Add the egg, then mix until creamy.

Sift the flour and cocoa powder into the bowl.

Add the milk.

Mix with a spoon until well combined.

Roll teaspoon-sized balls of dough.

Place the dough balls onto the baking paper.

Flatten each ball slightly to form discs.

Using the round end of a wooden spoon handle, gently make an indentation in the middle of each disc.

Bake for 12 minutes, or until nicely browned.

Removed and allow to cool.

Chocolate filling:

In a small bowl, mix all the spices and chai latte powder together.

Using a double boiler, melt the white chocolate.

Once completely melted, slowly add the chai spice mixture.

Stir through until smooth.

Place the chai/white chocolate mixture into a piping bag.

Pipe the chocolate into the indented centers of each cookie.

Refrigerate to harden.

Melt the dark chocolate in a double boiler.

Drizzle the melted chocolate over each cookie.

Refrigerate until the dark chocolate has set.

Enjoy with tea or coffee.

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