Recipe courtesy Stephanie Arsenault
2 2/3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp sea salt
2 tsp cornstarch
5 chai teabags*
1 cup unsalted butter, at room temperature
1 cup + ½ cup granulated sugar, separated
½ cup brown sugar
1 large egg
1 Tbs (15 mL) milk
1 ½ tsp (7 ½ mL) pure vanilla extract
- Preheat oven to 375º F and line three large cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch; set aside.
- Empty the contents of the tea bags into a food processor or coffee grinder. Process until the tea becomes a coarse powder; transfer 2 tsp of the powder to the dry mixture from step 1, and transfer the rest to a small bowl. Whisk the dry ingredients to incorporate the tea.
- Using an electric mixer on medium-high speed, beat the butter, 1 cup granulated sugar, and the brown sugar in a large bowl until light and fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat just until incorporated. With the mixer on low speed, slowly add the dry ingredients and mix just until blended; the dough should be slightly dry and crumbly.
- Add the remaining ½ cup of granulated sugar to the small bowl with the chai powder and mix. Using your hands, form walnut-sized balls of dough, and then roll them in the chai sugar. Place 12 balls of dough, evenly separated, on each parchment-lined cookie sheet. Press down firmly on each of the balls of dough with the bottom of a glass, so each ball is about half of its original thickness.
- Bake the cookies in batches until lightly golden in colour, about 15 to 18 minutes. Let cool completely on the pans, and store in an airtight container at room temperature for up to one week.
*If you prefer to use loose-leaf masala chai, substitute about 1 teaspoon loose-leaf tea per bag in the cookie recipe.