14 Mar

chocolate chai spice cookies

February was the worst and I for one, am glad it’s over.

Every February something major breaks beyond repair and we are forced to replace it. Last year it was our living room tv and our washing machine.

This year it was my dryer and my SUV.

Here’s something scary: Driving down a busy highway pressing the gas pedal and hearing your engine rev up but just barely coasting down the road because your vehicle won’t go into gear.

Not my idea of fun.

So just to give you an idea of how this month has gone for us: We got the SUV to our mechanic who had it for over a week. This is a big deal because we are a one car family.

Our transmission was done. Beyond done, and needed to be rebuilt.

So… several days later, on Valentines’ day to be exact, the nice mechanic called as we were walking up to our local Chic-Fil-A for a last-minute lunch of deep-fried chicken patty sandwiches and waffle fries (romantic, no?) to say that our SUV was ready.

We gave up on lunch and my husband walked up to the repair shop to pick up the car, paid the nice man an obscene amount of money, and drove it home where it sat until he decided he needed a Red Bull for work that night. So he gets in the SUV, turns the key, nothing.

The battery was dead.

Figures.

Additionally (oh yes, there’s more), my husband’s birthday is in February. I spent the better part of his birthday afternoon making him coconut cupcakes with salted caramel macaroons on top and picked up food from one of his favorite restaurants for dinner.

Unfortunately, he had a stomach virus for 3 days and couldn’t eat any of it. And since baked things made from scratch tend to go stale in warp speed due to their not having any preservatives, I had to throw them all out.

Not long after that, my son and I came down with the same stomach virus which thankfully for us, was mercifully short-lived.

That pretty much sums up how February always seems to go for us.

Good riddance February and hello March!

I love March.

March means my birthday, my wedding anniversary, and the first day of spring (also my wedding anniversary).

Now that we’re well into March and I’m slowly regaining my sanity, I have some cookies to share with you.

You guys.

Seriously.

These cookies.

They may be my new favorite cookie.

They’re that good.

I made them during a particularly low day towards the end of a particularly bad month and they totally made me forget how bad things were for just a few minutes. A great cookie can do that.

These babies are somewhere between a snickerdoodle and a spice cookie. They’re tender and slightly chewy on the inside with crisp edges. Just the way cookies should be according to me.

Even after three days of sitting in my cookie jar, they were still moist and chewy and perfect.

I came up with the recipe the same way that I came up with the recipe for these. I bought some chocolate chai latte concentrate and didn’t really care for it as a drink but mixed into baked goods, it’s amazing. So I messed around in my kitchen for a bit and voila! Best. Cookies. Ever.

Even though I used chocolate chai latte concentrate, the actual chocolate flavor was only barely noticeable so if you can’t find the chocolate chai, or you can’t have chocolate, or you just don’t want it, just use chai latte concentrate. I use Tazo but I’m sure any brand will work.

I still have two cartons of chai latte concentrate in my fridge, so I have a feeling that this won’t be the last you’ll see of it.

I’m thinking chai pancakes would be a very good idea.

For the Cookies:

1/3 cup Tazo Chocolate Chai Latte Concentrate or your favorite brand

1 stick of unsalted butter

1 cup sugar

1 tsp vanilla extract

1 1/2 cups flour

1/2 tsp ground cinnamon

3/4 tsp sea salt

1/2 tsp baking soda

1 1/2 tsp cream of tartar

3/4 cup white chocolate chips

For the Sugar Coating:

1/4 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

Directions

Preheat your oven to 350 degrees.

Using your hand or stand mixer, cream the butter and sugar together for a few minutes until light and fluffy.

Whisk together the flour, cinnamon, salt, baking soda, and cream of tartar.

Add the chai latte concentrate to the butter and sugar mixture and mix well to combine.

Pour in the flour mixture and mix just until the dough comes together.

Fold in the white chocolate chips. Don’t over mix.

Now add the sugar, cinnamon, and ginger to a bowl and mix well.

Roll tablespoon sized balls of dough in the sugar coating and place two inches apart on a baking sheet.

Bake for 10-12 minutes or until just done. You want these cookies to be underdone because they will set up on the baking sheet once they’re out of the oven.

Once set, move to a cooling rack to finish cooling.

Enjoy!

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