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Baking recipe · from the recipe book

Chai-Spiced Chocolate Chip Shortbread Cookies

Buttery, sandy shortbread rounds warmed with cardamom, cinnamon and ginger, studded with melty semisweet chocolate and a crisp sugared edge.

Chai-Spiced Chocolate Chip Shortbread Cookies

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 2½ tbsp20 gCornstarch
  • ¾ cup170 gUnsalted buttersoftened
  • ½ cup60 gPowdered sugar
  • 1½ tbsp packed20 gBrown sugarpacked
  • 1 tsp2 gGround cardamom
  • 1⅛ tsp3 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ¼ tsp0.5 gGround cloves
  • ¼ tsp2 gSalt
  • 1 tsp4 gVanilla extract
  • ½ cup90 gSemisweet chocolate chipsroughly chopped
  • 1 tbsp12 gGranulated sugar

Steps

  1. In a medium bowl, whisk the flour, cornstarch, cardamom, cinnamon, ground ginger, cloves and salt until the spices are evenly mixed.
  2. In a large bowl, beat the butter, powdered sugar and brown sugar until pale and creamy, about 2 minutes, then beat in the vanilla.
  3. Add the flour mixture to the butter mixture and mix on low just until a soft dough forms, then fold in the chopped chocolate chips.
  4. Shape the dough into a log about 2 inches wide, wrap it and chill for 45 minutes, until firm.
  5. While the dough chills, heat the oven to 325°F (165°C) and line a baking sheet with parchment.
  6. Spread the granulated sugar on a plate and roll the chilled log in the granulated sugar to coat the outside.
  7. Slice the sugared log into 12 even rounds and set them 1 inch apart on the lined sheet.
  8. Bake for 18 to 20 minutes, until the edges are lightly golden and the tops look dry.
  9. Cool on the sheet for 5 minutes, then move the cookies to a rack and cool completely, about 15 minutes, so they firm up and the chocolate sets.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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