I fell in love with chai in Ireland, and it was a complete accident. My friend Katie was already fast friends with the spicy sweet beverage and ordered one at the local cafe to enjoy while we perused the shops. But she was disappointed. The barista had mistakenly added coffee to her chai latte. Disgusted, Katie handed the drink off to me, and I adored it. I spent the rest of my time in Ireland ordering “dirty chai” lattes (chai with espresso added) every morning on the way to work. The exotic combination of sultry spices will warm you up even on the rainiest of days.
You know what else warms you up on rainy days? Cookies. So of course, when the rain started pattering down on the pavement yesterday, it made perfect sense to bake up a batch of cookies, and of course it made perfect sense to flavor them like a cup of chai.
I took a standard snickerdoodle recipe and spiced it up. Instead of the typical cinnamon-sugar mixture, I combined black tea leaves, ginger, cardamom, cinnamon, cloves, and black pepper and added them to the sugar, tossing the scoops of cookie dough in the mixture before baking. The result: Chaidoodles!
P.S. I hope you haven’t started some no sugar/no carb kick for your New Year’s resolution, because I have no intention of backing off the sweets 🙂
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 18 cookies
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup barley flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 1/2 cup honey
- 2 eggs
- 1/4 cup granulated sugar
- 2 bags English Breakfast tea, leaves removed
- 1 Tbsp cinnamon
- 1 Tbsp ground ginger
- 1 1/2 tsp ground cardamom
- 1 tsp ground cloves
- 1/2 tsp ground black pepper
- Preheat the oven to 350°F. Lightly grease two cookie sheets or line with parchment paper.
- Combine the flours, cream of tartar, baking soda and salt in a mixing bowl. Set aside.
- Meanwhile, combine the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the honey and beat until well combined, then add the eggs one at a time and beat on high until fluffy.
- With the mixer on low, slowly add the flour mixture to the butter mixture. Stir until just combined.
- In a small bowl, combine the 1/4 cup sugar, tea leaves and spices. Scoop the cookie dough into 1 1/2-inch balls. Toss each scoop in the sugar-spice mixture, flatten slightly and place on the prepared baking sheets, leaving two inches of space between each.
- Bake until golden, about 10-12 minutes. Let cool 2 minutes, then remove to a wire rack to cool completely (I let one batch sit too long on the tray and they stuck, so remove them quickly). Eat with a cup of milk or a hot mug of chai. Enjoy!