I have been having a crazy craving for cookies lately. I just want all of the cookies, ever. Now, for these cookies, I turned to Annie of Annie’s Eats (I mention her a lot, yes, but she is just so fantastic. If you ever need another food blog to read, go to her. She is amazing!), and I just wanted something with chocolate. As many of my friends know, there are three things in my life that are pretty much always around. Baking, books, and tea. Combine any of these, and I am a happy camper. These cookies are a combination of my love of tea, and my love of baking.
There are so many different kinds of chai tea, and most of them have some kind of flavour add-on. I am having a bit of a hard time finding a basic loose leaf chai tea without any of the added flavours. The chai tea I used in these cookies is actually the same chai tea I used in my Chai Tea Ice Cream a few months ago. It’s a vanilla chai, but the vanilla flavour is so subtle that it lets the original chai spices shine. Add in some chocolate to the chai, and hello, heaven.
The best thing about sables is that the dough can be made in advance and frozen until you need it. That’s the beauty of these cookies. Make the dough, freeze it, and don’t bake it until you want the cookies. These cookies are meant to be baked straight from frozen, so life becomes so much easier. Also, do you see the beautiful flecks of tea in these cookies? Gorgeous.
Yield: About 2-3 dozen, depending on thickness
For the cookie dough:
1 c. butter, at room temperature
2½ tbsp. chai tea, from about 5 tea bags, or finely ground loose leaf chai
2/3 c. sugar
2 egg yolks
1 tbsp. vanilla extract
2¼ c. flour
½ tsp. salt
½ c. chocolate chips
Turbinado sugar, for coating (regular sugar works as well)
1 egg white mixed with 1 tbsp. water
In the bowl of a mixer fitted with the paddle attachment, cream butter, chai tea, and sugar until smooth and fluffy. Blend in egg yolks, one at a time, followed by the vanilla. With the mixer on low speed, mix in the flour and salt until a thick, cohesive dough forms. Fold in the chocolate chips.
Lay out a large piece of parchment paper, and transfer the dough to the paper. Roll out into a log, about 1¾ inches in diameter. Roll up the dough in the parchment paper, crimping the ends to seal, and place in the freezer for 2-3 hours, or until ready to bake.
When you are ready to bake the cookies, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats, and whisk together the egg white and the water in a small bowl. Unroll the cookie dough log, and pour a line of turbinado sugar (or regular white sugar) on the parchment paper. Brush the egg mixture on the cookie dough log, then roll in the sugar, so the log is coated. With a sharp knife, slice cookies depending on desired thickness. Usually, aim for about ½-inch thick or slightly less.
Bake for 14-15 minutes total, rotating pans halfway through. Cookies should be just slightly golden brown around the edges at the most. Let cool on pans for about 5 minutes, then transfer to wire racks to finish cooling.