Okay, so I’ve been on a chai kick lately, obviously (2nd chai post in two days). Well, tis’ the season! I created this recipe one day in my head and had to try it out. I was impressed with the results, as were those that were lucky enough to be gifted some! (The actual cookie base was adapted from the Joy of Cooking’s Classic Oatmeal Cookie).
Black-Bottom Chai-Spiced Oatmeal Cookies
3-4 high quality chai tea bags in 1/4 cup boiled water for 10 minutes, covered. Remove tea bags and let cool to room temperature.
1 1/2 cups all-purpose baking flour
1 1/2 cups whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3/4 tsp cinnamon
4-6 grinds of fresh black pepper
In a separate bowl, blend:
2 sticks of butter, room temperature
1 1/2 cups dark brown sugar
1/4 cup sugar
2 eggs, room temperature
1 tsp vanilla
Add chai tea concentrate to butter mixture. Gradually add flour mixture until smooth.
3 1/2 cups old-fashioned rolled oats
Place dough in refrigerator to stand overnight or 12 hours, covered (this step is important for flavor, do not skip this step).
Preheat oven to 350 degrees, with the rack in upper third of oven. Grease cookie sheets. Drop dough by heaping tablespoons, 3-inches apart on greased cookie sheets. Gently press cookie downward to create a semi-flattened disk.
Cook for 8-10 minutes. Let stand 2 minutes on tray before removing from cookie sheet.
Meanwhile, in a double boiler, melt and cool to tepid:
12-14 ounces of high-quality semi-sweet or dark chocolate, chopped
Once the cookies are completely cooled, spread the bottom of each cookie with sufficient chocolate to coat. Place face down on wax paper or tin foil and place in a cool area to harden. Do not remove cookies from wax paper until completely hardened, otherwise you will lose the chocolate from the cookie. Store in a cool location for up to one week.
And of course, enjoy!