EGG YOLK CHAI BROWNIE COOKIES

BROWNIE COOKIES … where the warmth of the chai makes every bite magical.

Brownie is just the beginning of the love story with these cookies. It’s the chai in them that makes them wow-worthy. You take a bite, sink your teeth into a brownie, and then as you’re chewing the warmth of the chai spices gently envelope your mouth and leave you with, as my friend Kendall texted me after I gave her a baggy full, “an actual party in mouth…the richness of the chocolate, the warm spice of the chai, and the flakes of salt, mmmmmm my taste buds are dancing!” Couldn’t have said it better myself. Make these for all kinds of guests! They will be happily surprised by the unique quality of these cookies without feeling like they are jumping off of the deep end into something scary.

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EGG YOLK BROWNIE CHAI COOKIES

Yield: 30 Cookies

Author: Michelle Williams

Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• All-Purpose Flour (1 cup)
• 100% Cocoa Powder (1 3/4 cups)
• Baking Powder (1 teaspoon)
• Baking Soda (1 teaspoon)
• Ground Cinnamon (1 tablespoon)
• Ground Ginger (1 tablespoon)
• Ground Cardamom (1 teaspoon)
• Ground Clove (1/4 teaspoon)
• Peppercorn (1/4 teaspoon, ground)
• Sea Salt (1/2 teaspoon, ground)
• Unsalted Butter (12 tablespoons, melted. Let it sit for a few minutes so it's not super hot)
• White Sugar (2 cups)
• Egg Yolks (4)
• Finishing Salt

KITCHEN TOOLS

• Small Mixing Bowl
• Large Mixing Bowl
• Whisk
• Rubber Spatula
• Cling Wrap
• 1 1/2 inch Ice Cream Scoop
• Cookie Baking Sheets (2)
• Silpats Or Parchment Paper
• Metal Spatula
• Cooling Rack

Instructions

TO MAKE YOUR COOKIE DOUGH

1. In your small mixing bowl, whisk together your cinnamon, ginger, cardamom, clove, and pepper to make your chai flavor.
2. In your large mixing bowl, whisk together your cocoa, flour, baking powder, baking soda, sugar, and salt.
3. Whisk the chai flavor you just mixed into your cocoa mixture.
4. Add egg yolks. Using your rubber spatula to fold them in.
5. Slowly pour your butter in over all of your dry mixture. Use your rubber spatula to fold it in while you pour. Fold until you have an even firm dough. Feel free to use your hands to finish off the mixing if the spatula just isn't getting the job done enough.
6. Cover your bowl with cling wrap. Refrigerate for a minimum of 1 hour or overnight.

TO BAKE YOUR COOKIES

1. Pre-heat your oven to 350º.
2. Let your cookie dough thaw for 10 minutes (or longer if you refrigerated for more than an hour).
3. Line your cookie sheets with your Silpat.
4. Use your ice cream scoop to evenly portion out your cookie dough balls. Use your hands to form them into evenly sized cylinders that are roughly 2 inches tall and 1 inch wide.
5. Place them about 3 inches apart on your cookie sheet. I had to bake about 5 batches.
6. Bake for 15 minutes. Use the palm of your hand to gently pat down the cookie. It will come out a bit bulbous. Patting them down gives them that cookie feel you're looking for.
7. While one batch of cookies is baking, prep your next cookie sheet. Have them working in rotation.
8. Quickly sprinkle a pinch of finishing salt over all of your cookies.
9. Let them cool on the baking sheet for 2 minutes then quickly transfer them to your cooling rack.
10. Eat and enjoy!

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