Behind the Recipes
Chocolate Chai Snickerdoodles by Tavalon
INGREDIENTS:
1 tbsp. Kama Chai Sutra
2 1/4 cups sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. allspice
1/2 tsp. white pepper
1/2 cup unsweetened cocoa powder
1 cup softened unsalted butter
2 eggs
2 tsp. vanilla extract
2 1/4 cups flour
1 1/2 tsp. baking powder
PREPARATION:
1. Melt butter and add loose tea. "Steep" the tea in butter for 10 minutes, strain. Allow chai-butter to cool for 30 minutes.
2. Meanwhile, preheat oven to 350 degrees. Stir together the sugar with all of the spices in a small bowl. Remove 1/2 cup of mixture to a plate on the side for dredging the cookies. Add cocoa to remaining mixture and stir to blend.
3. Beat butter with electric mixture until fluffy. Add the spiced cocoa mixture and beat until creamy. Add eggs and vanilla, then add flour and baking powder at low speed until combined.
4. Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment lined baking sheets. Bake for 12-15 minutes. Cool on the pan for a few minutes before transferring to a rack to cool.
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