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Brown Butter Caramel Chai Cookies
Brown Butter Caramel Chai Cookies
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
80 minutes
Indulge in decadent brown butter caramel chai cookies, where rich brown butter and aromatic chai spices combine perfectly. Chill dough for 30 mins before baking for best results.
Ingredients:
  • 1/2 cup unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons white sugar
  • 1/4 cup good quality caramel sauce, plus more for drizzling
  • 1 egg, room temp
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons chai spice mix
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
Instructions:
  • Combine cinnamon, cardamom, ginger, nutmeg, allspice, and cloves in a small bowl; set aside.
  • In a medium light-colored saucepan, melt the butter over medium-low heat until it turns golden brown and releases a nutty aroma, stirring frequently, for about 5 to 7 minutes. Transfer the browned butter to a large mixing bowl and allow it to cool for approximately 15 minutes.
  • Into the bowl of fragrant browned butter, gently fold in brown sugar, 2 tablespoons of white sugar, 1/4 cup of luscious caramel sauce, an egg, and a hint of vanilla. Stir until all ingredients harmonize. If the caramel sauce is dense, little pockets of caramel might linger; pieces smaller than 1/2-inch are acceptable. Incorporate the flour, 1 1/2 teaspoons of the delightful chai spice mix, baking powder, baking soda, and a pinch of salt until unified. Let the dough rest in the refrigerator for 30 minutes to elevate its flavors.
  • Preheat the oven to 350 degrees F (180 degrees C) and line 2 baking sheets with silicone baking mats or parchment paper.
  • Combine 1/4 cup of white sugar with 1 tablespoon of chai spice mix in a small bowl, stirring until well mixed.
  • Take the dough out of the fridge, scoop out 1 tablespoon-sized piece, and roll it into a ball. Coat the dough ball in the chai-sugar mixture and place it on the baking sheet. Repeat with the remaining dough, spacing the dough balls 2 inches apart on the baking sheets.
  • Bake cookies in the preheated oven until they start to crack on top and look slightly firm, 10 to 12 minutes. Let cookies cool on the pan briefly before transferring to a wire rack to cool completely. Optional: drizzle cooled cookies with extra caramel sauce.

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