Chai is good. Chai with espresso is better. And brown butter is my love language.
These Chewy Dirty Chai Cookies with Espresso Glaze are loaded with brown butter and all the warm chai spices that we need in Fall… BUT they’re finished with an espresso glaze that takes them to this side of ridiculous… which is the life mission of all cookies, I believe.
Cinnamon, ginger, cardamom, nutmeg, cloves and a titch of black pepper go into the dough… it’s warm and spicy and very chai without tasting like you’ve dumped a jar of potpourri into your cookie dough.
Then there’s the espresso glaze… omg do not skip the espresso glaze.
And before anyone asks… no, you do not chill these cookies. Stick around, friend, and you’ll learn that I refuse to make cookies harder than they need to be.
my pro tips for making the best ever chewy dirty chai cookies with espresso glaze
don’t chill the dough: seriously. no need. These cookies are designed to go straight from the mixing bowl to the oven. The key is in the mixing. You want that butter/sugar mixture super aerated and very light and fluffy.
cool the brown butter: the brown butter should be cool enough that it won’t cook the egg when it hits the dough, but still liquid enough to mix easily.
don’t overbake: this is probably the most important cookie rule. The centres should still look a little soft when the cookies come out of the oven. Underbaked cookies are always better than overbaked cookies. I mean… we love cookie dough, right?
taste the glaze: start with 1 tsp espresso powder and add more if you want a stronger coffee flavour. The espresso should complement the chai spices, not completely take over, and definitely not be bitter.
Scroll past the recipe if you’re looking for more tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Chewy Dirty Chai Cookies with Espresso Glaze
Ingredients
- for the cookies:
- 1 cup butter browned and not hot
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla
- 2 cups flour
- 2 Tbsp milk powder
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp freshly ground black pepper
- for the espresso glaze:
- 1/2 cup icing sugar
- 1 tsp instant espresso powder
- 1–2 Tbsp milk or cream
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, milk powder, salt, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves and black pepper.
- Combine the sugar, brown sugar and brown butter. Beat with an electric mixer until very light and fluffy.
- Add the egg and vanilla and mix very well again.
- Add the dry ingredients and mix just until combined.
- Scoop the dough onto the baking sheets (I use a 2 Tbsp scoop)
- Bake for 9–11 minutes.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- make the espresso glaze
- Whisk the icing sugar, espresso powder, vanilla and salt together. Add the milk or cream a little at a time, whisking until you have a smooth, drizzleable glaze.
- Drizzle the glaze over the completely cooled cookies and let it set for a few minutes before serving.
recipe substitutions and variations
milk powder: the milk powder adds a little extra richness and helps give these cookies their chewy texture. I wouldn’t skip it if you have it, but the cookies will still work just fine without it.
espresso powder: instant espresso powder gives the strongest coffee flavour, but instant coffee can be used in a pinch. Just know that the flavour won’t be quite as intense.
the glaze: if you want a thicker glaze, use less milk. For a thinner drizzle, add a tiny bit more. You want it thick enough to sit on the cookie, not run off all over the place.
the spices: feel free to adjust the chai spices slightly to suit your taste. If you’re a cardamom person, add a little more. If cloves aren’t your thing, dial them back. I believe black pepper is a must in a good chai but you do what your heart tells you to do.
serving suggestions
my way: with a coffee in the afternoon when I absolutely do not need another coffee but somehow this cookie has convinced me otherwise.
the cozy baking day: pile them onto a plate and leave them on the counter for people to grab whenever they walk past. These are dangerously good slightly warm with the espresso glaze just set.
for sharing: make a big batch for a fall brunch, holiday cookie tray or casual dinner party. They look fancy enough with the drizzle that nobody needs to know how easy they were.
storing leftovers and make-ahead details for these buttermilk braised chicken thighs
to store: keep the cooled cookies in an airtight container at room temperature for up to 4 days. Let the glaze set completely before stacking them, and place parchment between layers if needed.
make-ahead: the dough is best baked straight away, so I don’t recommend chilling or holding the dough overnight. The baked cookies can be made a day ahead and glazed once completely cool.
If you’re in a cookie mood… and when aren’t we?… try my Salted Caramel Apple Cookies next for something buttery and caramel-y, or my Fresh Peach Crisp Cookies if you have peaches hanging around. And if you’re really committed to the brown butter life, you already know where this is going… Brown Butter Oatmeal Cookies!!!
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
