These Chewy Chai Chocolate Chip Cookies are a delicious twist on the most iconic cookie of all time. These chewy, dense, rich chocolate chip cookies are flavored with chai spices and rolled in a chai sugar! They bake up with crisp edges and soft, chewy centers. Simply put: they are incredible.

I think I’ve finally done it after decades of baking: I perfected my chocolate chip cookie recipe!

This version has a flavor twist, but the classic, iconic chocolate chip cookie is not lost one bit. In fact, the flavors here just enhance its beauty.

She is beauty. She is grace. She is a Chewy Chai Chocolate Chip Cookie.

If the alliteration alone didn’t sell you, allow me to tell you why these might be the best cookie I’ve made.

These cookies bake up with crispy edges and gooey, chewy middles and feature loads of rich chocolate and the warmth of chai spices. Sheesh. Even writing that out makes my mouth water.

They are everything I could want in a chocolate chipper.

If you’ve been following along on this site of mine, you know by now that I am a HUGE proponent of chai spices. I have TONS of recipes featuring the iconic spice combo, and I really just adore the warmth and depth it adds to dishes and desserts of all kinds.

These cookies are no exception! We have chai spices in the dough itself and then the cookies are rolled in a chai sugar before baking.

Anyone else swooning yet?

The combination of the rich semisweet chocolate, buttery brown sugar dough, vanilla, and chai spices does something to my heart!

Rolling the cookies in a chai sugar coating adds more chai flavor but it also adds an awesome sugar crunch texture on the outside of the otherwise gooey, chewy cookies.

I mean it when I say that these are perfection!

Ingredients You Need to Make These Chewy Chai Chocolate Chip Cookies:

For the Chai Spice Blend:

Ground cinnamon
Ground ginger
Ground nutmeg
Ground cardamom
Ground cloves
Ground allspice

For the Cookies:

All-purpose flour
The chai spice mix
Baking powder
Baking soda
Kosher salt
Unsalted butter — melted and slightly cooled
Light brown sugar
Granulated sugar
Vanilla extract
Eggs
Semisweet chocolate chips
Additional granulated sugar and chai spice, for rolling the cookies

How to Make These Chewy Chai Chocolate Chip Cookies:

For the Chai Spice Blend:

Whisk the spices together and store in an airtight container. This makes roughly ½ cup of spice mix. I keep this in my pantry for months.

For the Cookie Dough:

In a mixing bowl, combine the flour, spice mix, baking powder, baking soda, and salt. Whisk well to combine.
In a large mixing bowl, whisk together the cooled melted butter, both sugars, and vanilla until smooth and creamy.
Stir in the eggs and mix until well combined.
Stir in the dry ingredients, folding gently to incorporate. Fold in the chocolate chips.
Place the dough in the fridge for 30 minutes.
Meanwhile, preheat the oven to 350°F and line a couple baking sheets with parchment paper.

For Rolling the Cookies:

Combine the sugar and chai spice mix in a shallow bowl, whisking well to combine.
Using a large (2 oz) cookie scoop, scoop out the dough and roll into balls with your hands. Drop each dough ball into the sugar mixture and roll to coat on all sides.
Transfer the rolled dough balls to the prepared baking sheets, leaving about 3 inches between the cookies (these are large cookies and will need room to spread).

Baking the Cookies:

Bake for 12-14 minutes (less for a gooey center, more for a firmer cookie) or until the edges are golden and set and the centers are slightly gooey.
Remove the cookies from the oven and lightly bang the cookie sheets on the counter a couple times to release any excess air (this creates a super chewy texture). Allow the cookies to cool on the cookie sheets for a few minutes before removing them and setting on cooling racks.
Continue with the remaining dough – I like to keep it in the fridge in between uses so it keeps its slight chill before baking.

How to Ensure a Chewy Cookie Texture:

Always follow the recipes proportions – recipe developers work really hard to test these recipes to ensure the best texture. Trust that the amounts listed should not be adjusted.
Allow the melted butter to cool slightly. I have found that allowing the butter to cool down before mixing with the sugars creates a denser, chewier dough. I am not a trainer baker, but I think it has to do with the sugars not melting into the butter as quickly.
Chill the dough! This is so important. It not only allows the flavors of the dough to meld better, which makes the cookies taste better, but it will help keep the cookie dough’s shape when it goes into the oven. The cookies will not spread as much or as quickly – this yields a chewier cookie in the end.
Use a large cookie scoop for this recipe. It does yield large cookies, but the larger size means a gooey center.
When the cookies come out of the oven, immediately rap (or bang) the cookie sheets on the counter a couple times. This removes any excess air from the cookies, which yields a denser, chewier texture. Make sure to do this as soon as they come out of the oven! A few raps on the counter does the trick!

Other Recipes You Might Enjoy:

Seriously, these might be the best version of chocolate chip cookies I’ve ever made!

Please try them. I beg of you!

@yestoyolks ✨CHEWY CHAI CHOCOLATE CHIP COOKIES✨ A delicious twist on the most iconic cookie of all time. These chewy, dense, rich chocolate chip cookies are flavored with chai spices and rolled in a chai sugar! They bake up with crisp edges and soft, chewy centers. Simply put: they are incredible. FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #chocolatechipcookies #chaispice #bakingrecipes #cookies ♬ Twinkling Lights (Reimagined) – Auni

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