Chocolate Chai Cookies
By: Season it Slow
Published: Sunday, December 26, 2010 - 2:49pm

Ingredients




2 1/2 cups all purpose flour (I use King Arthur)
2 teaspoons Garam Masala powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup dutch cocoa powder
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon ginger
1 cup unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup evaporated cane sugar
2 eggs, room temperature
1 tablespoon pure vanilla
 cup cacao nibs
1/4 cup candied orange peel, chopped fine

Preparation

1 Sift dry ingredients into a bowl, set aside. 2 Cream butter and sugars on medium until fluffy. 3 Add eggs, one at a time, scraping down your bowl in between. 4 Add vanilla. 5 Add dry ingredients in three batches, scraping bowl between each time. 6 Fold in cacao nibs and orange peel. 7 Refrigerate for an hour or overnight, you want this to be firm 8 Preheat the oven to 350. 9 Take the dough out of the refrigerator, 10 Let soften about 15 minutes if it was in overnight, then start scooping. 11 Use a 1" scoop and place them 2" apart on a lined baking sheet, 12 Press down slightly on the tops. 13 Bake about 8 minutes, rotating half way through. 14 These will still look wet in the center, but crackled on top when ready.       15. They will firm up quickly, but remain chewy when cool.