For the Chai Spice Mix:

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:

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

For Rolling the Cookies:

1. Combine the sugar and chai spice mix in a shallow bowl, whisking well to combine.
2. 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.
3. 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:

1. 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.
2. 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.
3. Continue with the remaining dough – I like to keep it in the fridge in between uses so it keeps its slight chill before baking.