Chocolate Chip cookies are an American classic. Every family has a go-to recipe. I’m all for having a favorite recipe, but I’m not above messing around and turning a classic into something new. These Almond Chai White Chocolate Chip Cookies are based on my go-to chocolate chip cookie recipe.
Let me preface by saying, I love a chewy cookie. And apparently, I’m in good company. 65% of Americans prefer their cookies chewy! I honestly don’t know what’s wrong with that 35% of you that like a crunchy chocolate chip cookie! Kidding. We all like what we like. It’s all good. But seriously, in my world, chewy cookies are where it’s at.
What gives a cookie a chewy texture?
The flexibility, or chew, of a cookie all boils down to the moisture content. You’ll notice that this recipe contains solely brown sugar, combined with butter, eggs, and extracts. These ingredients create a high level of moisture that lends to the chewy texture. The brown sugar contains molasses, which not only lends moisture, but also gives a more caramel-like flavor. Where as if you substituted some of the brown sugar for granulated sugar, your cookie would be more on the crispy side.
How to get texture in a chewy cookie
Chewy cookies without a texture boost are kind of a bummer. Most people like a variety of flavors and textures when they’re devouring treats. This is why I threw some almonds in for good measure. If you have issues with nuts, leave out the almond extract and the almonds, but you may want to double the white chocolate chips. The white chocolate chips lend a little bit of texture, but not nearly as much as when you add things like nuts.
Despite the warm spices in these Almond Chai White Chocolate Chip cookies, my kids begged for more. So even though this is an “elevated” cookie, don’t be afraid to try them on your kiddos. You might be pleasantly surprised what they think!
You can find the recipe for my preferred Chai Spice Blend here.
Almond Chai White Chocolate Chip Cookies
Equipment
- Cookie Scoop
- Stand mixer
Ingredients
- 8 Tablespoons Unsalted Butter
- 2 Cups Light Brown Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 1 Teaspoon Chai Spice Blend see link above
- 2½ Cups Bob’s Red Mill Gluten Free 1-1 Baking Flour
- 2 Teaspoons Baking Soda
- ½ Teaspoon Sea Salt
- 1 Cup White Chocolate Chips
- 1/2 Cup Chopped Almonds
Instructions
- Preheat the oven to 350°F
- Line baking trays with parchment or silicone baking mats.
- Add butter and brown sugar to the bowl of a stand mixer, or large bowl.
- Cream the butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing after each addition.
- Add the extracts and the chai spice. Mix to combine.
- Add the flour, baking soda, and salt. Mix until well combined.
- Add the almonds and white chocolate chips. Mix until just combined.
- Using a small (about 1.5 Tablespoons) cookie scoop, scoop the dough in level scoops, and place 2-3 inches apart on the baking tray.
- Bake for 10 to 12 minutes. Allow to cool on the cookie sheet for 1 minute before removing and placing on a cooling rack.
