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–+ servings
stack of chai cookies on a white countertop.
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5 from 3 votes

Chai Spice White Chocolate Chip Cookies

Chai Spice White Chocolate Chip Cookies are super soft and thick and filled with warm chai spices, toasted nuts, and white chocolate chips. It’s an easy one-bowl white chocolate chip cookie recipe you’ll turn to again and again.
Prep Time10 minutes
Cook Time8 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 28
Calories: 221kcal
Author: Cara Lanz

Ingredients

  • 1 cup room temperature butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • ¼ teaspoon allspice
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup toasted almonds or any kind of nuts
  • 1 cup white chocolate chips

Instructions

  • In a large mixing bowl, cream butter and sugars together on medium speed until fluffy, 2-3 minutes. Mix in the eggs until fully incorporated, then the vanilla. 
  • Sift in the flour, baking soda, cinnamon, nutmeg, cloves, ginger, cardamom, allspice, pepper, salt, and cornstarch. Mix until just combined into a thick dough. Don’t overmix. 
  • Mix in the nuts and white chocolate chips on low speed until just combined. 
    Optional: chill dough for 30-60 minutes for the most intense flavor and thickest cookies.
  • Preheat the oven to 400. Line baking sheets with parchment paper or silicone baking mats. 
  • Portion dough into rounded 2-3 tablespoon balls. For craggy tops, rip the ball in half, and press the two halves together with the torn sides out. Place dough balls 2 inches apart on cookie sheets.
  • Bake for 7-9 minutes or until the tops are golden brown.
  • Let the cookies rest for a few minutes, then transfer them to a wire rack. For gooey, oozy cookies, let them sit for about 15 minutes before digging in. For thick, dense cookies, let them cool all the way, or about an hour. 

Notes

  • Room temperature butter should feel cool to the touch and slightly give when you press on it. It shouldn't be soft and squishy. 
  • Toasting the nuts is optional but highly recommended. Place nuts in dry skillet over medium heat 2-5 minutes until fragrant and lightly browned. Immediately remove from pan. Cool and chop. 
  • If you don’t have a large strainer or sifter, whisk the dry ingredients in a large bowl before adding them to the wet ingredients. 
  • Chilling the dough isn't necessary to keep the cookies from spreading. For thicker cookies with more intense flavor, chill the dough for 30 minutes to 1 hour. 
  • The ideal internal temperature of these cookies is 175 to 185. 
This recipe was edited on 11/26/23 with new ingredients and techniques. 

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 146mg | Potassium: 88mg | Fiber: 1g | Sugar: 15g | Vitamin A: 222IU | Vitamin C: 0.05mg | Calcium: 40mg | Iron: 1mg