In these chewy brown butter caramel chai cookies, you’ll find brown butter and chai spices are a perfect pair. The dough does need to chill in the fridge for about 30 minutes before baking, so be sure to plan ahead.
Ingredients
- ground cinnamon: 2 tsp
- ground cardamom: 1 tsp
- ground ginger: 1 tsp
- ground nutmeg: 0.5 tsp
- ground allspice: 0.5 tsp
- ground cloves: 0.25 tsp
- unsalted butter: 0.5 cup
- brown sugar: 0.5 cup
- white sugar: 2 Tbsp
- caramel sauce: 0.25 cup
- egg: 1 piece
- vanilla extract: 2 tsp
- 1/2 cups all purpose flour: 1 piece
- 1/2 teaspoons chai spice mix: 1 piece
- baking powder: 1 tsp
- baking soda: 0.75 tsp
- salt: 0.75 tsp
- white sugar: 0.25 cup
- chai spice mix: 1 Tbsp
Metric Conversion
Stages of cooking
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Stir cinnamon, cardamom, ginger, nutmeg, allspice, and cloves together in a small bowl; set aside.
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Place butter into a light-colored, medium-sized saucepan over medium-low heat. Cook, stirring often, until butter begins to brown and smells nutty, 5 to 7 minutes. Pour butter into a large mixing bowl, and let cool for about 15 minutes.
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To the bowl with the browned butter, add brown sugar, 2 tablespoons white sugar, 1/4 cup caramel sauce, egg, and vanilla; mix until combined. If caramel sauce is very thick, chunks of caramel may remain; clumps of caramel smaller than 1/2-inch are okay. Mix in flour, 1 1/2 teaspoons of the chai spice mix, baking powder, baking soda, and salt until combined. Chill dough in the refrigerator for 30 minutes.
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Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
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In a small bowl, stir together 1/4 cup white sugar and 1 tablespoon of chai spice mix.
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Remove dough from the fridge, and scoop out a 1 tablespoon-sized piece of dough and roll into a ball. Roll dough ball in the chai-sugar mixture until coated. Place on the prepared baking sheet. Repeat with remaining dough and place dough balls 2 inches apart onto the prepared baking sheets.
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Bake cookies in the preheated oven until they begin to crack on top and look slightly set, 10 to 12 minutes. Allow cookies to cool on the pan for a few minutes before removing to a wire rack to cool completely. If desired, drizzle cooled cookies with extra caramel sauce.
