Chai-Kissed Chocodoodles

This is a blast-from-the-past cookie that we made for the 12 Days of Cookies series TEN years ago! Since we’ve been doing this so long, the kids asked if we could re-make some of their favorites from “way back when” and so we did. Think of it as a Throwback Thursday…er, on a Tuesday 🙂

This cookie is near and dear to my heart as it was my ticket to appear on Good Morning America. I entered it in their Best Holiday Cookie contest and — surprise — it won! Two days later my mom and I were off on a whirlwind trip to New York and a live TV appearance with one of my favorite Food Network chefs, Michael Symon. You can check out the video here — Michael is not much of a baker and he endeared himself to us (and all of America) by splattering himself with butter. But he was sweet and kind and down-to-earth — one of my favorite celebrity chefs I’ve ever met.

But back to the cookie…

This is my family’s signature cookie; I developed it especially for them. It all started when Lauren called my Snickerdoodles “boring” — as in “I’d-rather-eat-fruit-snacks-than-eat-these-boring”.


That’s like the worst thing you can say to someone who likes to bake. So I set out to make them exciting. Exotic. I added cocoa to make them Chocolate Snickerdoodles, which actually pleased Kate very much, but I went the extra mile and added the chai spices for my husband Jeff (who keeps Starbucks in business with his chai tea latte orders). And Chai Chocolate Snickerdoodles was too much for Alex to say (though he had no trouble eating them), so Chai Chocodoodles were born.

I hope you love them as much as we do.

Chai-Kissed Chocodoodles

Chai-Kissed Chocodoodles


2 1/4 cups sugar

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon white pepper

1/2 cup unsweetened cocoa powder

1 cup softened unsalted butter

2 eggs

2 teaspoons vanilla extract

2 1/4 cups flour

1 1/2 teaspoons baking powder


Preheat oven to 350 degrees.

Combine first six ingredients (sugar through white pepper) in a small bowl; reserve 1/2 cup in a shallow dish for rolling the cookies in right before baking. Add cocoa to the small bowl with remaining sugar/spice mixture and stir to blend.

Cream butter with an electric mixer until fluffy. Add the spiced cocoa mixture and beat until combined. Add eggs and vanilla, then add flour and baking powder, mixing at low speed until combined.

Roll dough into tablespoon-sized balls. Roll balls in the reserved sugar mixture and arrange 2 inches apart on parchment-lined baking sheets. Bake at 350 degrees 12-15 minutes. Cool on pan for two minutes before transferring to a wire rack to cool completely.

Makes about 40 cookies.

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