White Chai Chocolate Cookies
Recipes for Home & Restaurant
by Nadine Lloyd
4.4oz (125g) butter – softened
½ teaspoon vanilla extract
½ cup caster sugar
½ cup brown sugar
1¾ cups self-rising flour
1 tablespoon cocoa powder
1 tablespoon milk
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.
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.