Chai is one of those flavors that gets me.
Black tea, green cardamom, cinnamon, ginger, black pepper, clove – the meld of these spices is spicy, floral and delicate all at the same time. It reminds me of spending time with my grandmother, Mommom who LOVED Middle-Eastern flavors, especially cardamom. Cardamom tea with a sugar cube was a constant on the dinner table, as well as “crunchy rice” or tahdig, so when I smell that floral and aromatic spice it brings me right back to her kitchen.Kitchenaid Professional 600 Stand Mixer 6 quart, Empire Red (Renewed)
Adventures in Chai
Fast forward to now, my sister-in-law lives out in Oakland, CA and has been on a chai tea kick for the past year. She’s been going from cafés to coffee shops, trying out the many varieties and tasting different blends and I get a front row seat to her adventures. Just lately she introduced me to her new fave, SOUL Masala Chai Powder from Portland. Their blend has black tea powder, floral cardamom, cinnamon or “cassia”, a bite of ginger, spicy black peppercorn and warm clove. I’ve also seen coriander, star anise and nutmeg added for another take on Masala Chai. These spices are typically mixed with milk to balance out the super spice of the chai. Thank you for the addiction Katie, this has made its way into my morning tea rotation!IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
Sunday Bake with Mel
You may have seen these cooking classes I’ve had going on the past few weeks. If you haven’t heard yet, I’m offering Zoom baking classes on Sunday mornings called Sunday Bake with Mel. Open to anyone who can reach the countertop, they are loads of fun. I feel like I’m actually in your kitchen while we bake, so it’s a really fun way to cook together! I’m thinking about adding some savory cooking classes for the next series…any requests?
This post may contain affiliate links. If you use these links to buy something I earn a commission. Note, I would never recommend something that I personally don’t use and love – that’s just silly. Also note, I would never accept payment to entice you to buy something from me. Enjoy!Ateco Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 11 Pc Set
Chai Spiced Chocolate Oreos
Anyways, last week we made Spiced Chocolate Oreos (which was a blast!) and I thought how fun it would be to use my chai blend in the filling instead of the recommended cinnamon, nutmeg and ginger. Definite win! The dark chocolate cookie complemented the creamy chai filling without masking or overpowering. So yummy! I was thinking maybe next time to even add a bit to the cookie itself, but that will be an experiment for another day.Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale, Black
Chef Tips:Cooptop Silicone Spatula Set – Rubber Spatula – Heat Resistant Baking Spoon & Spatulas – Pro Grade Non-stick Silicone with Steel Core (Mint Green)
- Roll out your dough sandwiched between two pieces of parchment paper. This ensures the dough will not stick to the counter, and you can move it to the freezer to firm up when cutting your cookies.
- You can find black cocoa powder online or at any specialty food store in the baking aisle. I find that it really improves the taste of the cookie, as it adds an incredible depth to the chocolate. If not, special dark from the supermarket will get the job done.
- When making the cookie dough, the freezer is your friend! After you roll out the dough onto parchment, throw it in the freezer to make the transfer of your cookies way easier!
- Bake until the tops of the cookies don’t make an imprint when pressed with your finger.
- When filling, use a piping bag fitted with a 804 metal tip to make a clean line on the filling.
Sweet and fluffy, lightly spiced buttercream sandwiched between deep dark chocolately oreos. Use a premixed Chai powder to add into your filling to add a beautiful zing.
Chocolate Cookie Dough
- 8 ounces (or 2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 8 ounces (or 1 3/4 cups) all purpose flour
- 1/4 cup cocoa powder
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Chai Oreo Buttercream
- 8 ounces butter, room temperature
- 4 ounces (or 1/2 cup) vegetable shortening
- 1 pound confectioner’s sugar
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon Chai spice
- Before we begin, make sure your butter is room temperature. This works best if it is left on the counter an hour or two before we begin.
- Preheat the oven to 325 degrees.
- Combine the flour, cocoa powders, baking powder, and salt in a large bowl. Sift to remove clumps.
- In a separate bowl, combine the butter and sugar and beat on medium low speed until smooth, with no lumps.
- Add in the egg and vanilla, scraping down the sides of the bowl.
- Add in the dries and mix until no dry ingredients are visible and you have a smooth batter. It will be sticky and loose.
- Put the dough onto a parchment sheet and place another piece of parchment on top. Using a rolling pin, roll the dough until it is about 1/4 inch thick. Freeze until firm.
- Prepare a baking sheet lined with parchment.
- Cut the dough into rounds using a round cookie cutter. If you don’t have one no worries! You can use a small water glass or jar to cut the cookies.
- Place the rounds on the prepared baking sheet and sprinkle with sugar. Bake at 325 F about 12 minutes until the cookies bounce back when pressed. Cool.
- For the Filling: Beat the butter and shortening until light and no lumps. If your butter is a bit cold, start by whipping just the butter, then add the shortening and continue to beat.
- Add confectioner’s sugar and continue to beat at medium speed until light and fluffy.
- Add vanilla, salt and chai spice and beat until incorporated.
- Using a pastry bag with an 804 tip, pipe the filling level on one half of the oreo, top with the other half and continue with the rest of the batch.
You can typically find black cocoa powder online or in the baking aisle at a specialty foods grocery store. Freezing the cookie dough before cutting ensures your cookies stay perfectly round and beautifully flat. Rolling between parchment makes sure the dough doesn’t make a mess and is easy to move around.