Recipes and Cooking Chocolate Chai Cookies Be the first to rate & review! Grab your favorite mug and enjoy a cup of tea or cocoa with these spiced chocolate cutout cookies. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 40 mins Chill Time: 1 hrs Bake Time: 7 mins Total Time: 1 hrs 47 mins Servings: 42 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ⅓ cup unsweetened cocoa powder 2 tablespoon dry instant chai tea mix 1 cup butter, softened 1 cup superfine sugar* ¼ teaspoon salt 1 ounce unsweetened chocolate, melted and cooled 1 egg 1 egg yolk 2 teaspoon vanilla Royal Icing (recipe, p. xx) Directions In a medium bowl, stir together flour, cocoa powder and chai tea mix. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar and salt. Beat until combined, scraping bowl as needed. Beat in melted chocolate. Beat in egg, egg yolk, and vanilla. Add flour mixture; beat in until just combined. Divide the dough in half. Cover and chill 1 hour or until dough is easy to handle. Preheat oven to 375°F. On a lightly floured surface, roll one portion of dough at a time to 1/8 inch thick. Using 3- to 3 1/2-inch candy cane cookie cutter, cut out dough. (If necessary, dip cutters in flour to prevent sticking.) Place cutouts 1 inch apart on ungreased cookie sheets. Make sure the crooks in the candy canes are wide enough to fit over a mug rim. Reroll scraps once. Bake about 7 minutes or until edges are firm. If necessary, push crooks in candy canes open while cookies are warm. Remove; cool on a wire rack. Decorate as desired with Royal Icing. *Tip To make superfine sugar, process 1 cup granulated sugar in a food processor 30 seconds. Rate it Print Nutrition Facts (per serving) 136 Calories 5g Fat 22g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 42 Calories 136 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 20mg 7% Sodium 52mg 2% Total Carbohydrate 22g 8% Total Sugars 16g Protein 1g Calcium 8mg 1% Iron 0.6mg 3% Potassium 42mg 1% Folate, total 12.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.