Chai Spice & White Chocolate Cookies

Preparation time: 15 min
Bake time: 13 minutes

A fall-inspired chocolate chip cookie! Don't let the brown butter scare you – that extra step creates the most decadent caramel flavour to these cookies. It's a game-changer!


2 1/4 all purpose flour
1 tbsp cup baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp cardamom
1/4 tsp allspice
1 cup butter (room temp)
1 cup dark brown sugar
1 egg (room temp)
1 1/2 cups White Couverture Chocolate


  1. Preheat the oven to 350F
  2. Place half the butter in a large bowl, and set aside.
  3. In a small saucepan melt the other half of the butter over medium heat. Let it simmer for a few minutes, stirring it when it begins to foam. Cook butter until it begins to brown and has a nutty aroma.
  4. While butter is browning, in a small bowl, mix together flour, baking powder, and spices. Set aside.
  5. When butter is browned, remove from heat and pour over the other half of the butter. Let sit for a few minutes.
  6. Add sugar to the bowl with the butter, and beat together on medium high speed. Add the egg and continue to beat until fully combined and smooth.
  7. Add the flour to butter mixture gradually, mixing at low speed until flour is combined.
  8. Roll cookies into balls (about 3 tbsp per ball) and bake on cookie sheet for 12 minutes. 
  9. Remove the cookies from the oven, and let cool on the cookie sheet for at least 5 minutes before removing. 

We hope you have a sweet Thanksgiving! - The JACEK Team

(recipe adapted from Baran Bakery)