Monday, July 28, 2014

Coconut Chocolate Chip Chai Hot Chocolate Cookies

I don't know if it's the recent chilly weather or that the kids are going back to school soon, but I'm already going into fall mode (and August hasn't even started!).  I'm in the mood for spicy, warm goodies.  

Holy crap, you guys...  these things are so freaking good.

...and, yes, I'm sure I could've come up with a shorter name for them...

Coconut Chocolate Chip Chai Hot Chocolate Cookies by tinsnips & scissors

Coconut Chocolate Chip Chai Hot Chocolate Cookies

Adapted from this recipe.
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 cups milk chocolate chips
1 cup sweetened, shredded coconut
1/4 cup instant chai drink powder (I used Trader Joe's pumpkin chai mix)

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

Fold in chocolate chips and coconut.

  • In a small bowl, combine remaining 1/4 cup sugar and chai powder. Using heaping tablespoons, form balls of dough and roll in chai-sugar mixture. Place, about 3 inches apart, on silpat or parchment lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. 

  • (Store in an airtight container, up to 1 week)

Coconut Chocolate Chip Chai Hot Chocolate Cookies by tinsnips & scissors
Best served alongside a homemade foamy mocha
topped with a sprinkle of cinnamon.

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