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(Yield: 18–24 Cookies)
- 4 chai tea bags
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 1/4 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 2 sticks unsalted butter, softened, plus 1 tablespoon, divided
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
In a small saucepan, bring 2 cups of water to a simmer and add the tea bags. Add 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags. Now, boil the syrup for about 10 minutes until it reduces by half. You will have about 1 cup of syrup. Pour 1/4 cup into a small container and cool completely. *You may use the remaining tea syrup to add to your regular tea. It’s delicious. It keeps in the refrigerator.
Meanwhile, in a small bowl, whisk together the flour, cinnamon, ginger, allspice, cardamom, cloves, pepper, salt, and baking powder.
In the bowl of a stand mixer, beat the softened butter and remaining 1/2 cup sugar on medium until fluffy. Beat in the cooled tea syrup, egg, and vanilla. Beat until smooth.
Reduce the mixer speed to low and add in flour mixture until combined, scraping down the sides as necessary. Divide the dough in half—it might be sticky—and form into 7-inch round logs. Wrap in saran and refrigerate until firm, about 4 hours.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into rounds about 1/3-inch thick. Arrange the rounds on the baking sheets about 1/2-inch apart. They spread, but not a lot. Bake for 14–16 minutes. Let cookies cool completely on racks.
Meanwhile, make the chocolate icing. Melt the chocolate and 1 tablespoon butter in a small bowl in the microwave at about 50 percent power, stirring every 20–30 seconds. DO NOT OVER-ZAP. When ready, drizzle chocolate onto the cookies.
Store in an airtight cookie container.
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