Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 2 teaspoons chai spice (chai mix below*)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoon molasses
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract or paste
  • 1 cup chopped dark chocolate
  • ⅔ cup unsweetened shredded coconut
  • 2 ½ teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • ½ teaspoon ground all-spice

Instruction

  • Preheat oven to 350˚F.
  • Place flour, chai spice, baking powder, baking soda, and salt in a mixing bowl and whisk together.
  • In another mixing bowl beat together butter and both sugars using an electric hand mixer. Continue to beat until mixture is light and fluffy.
  • Scrape down sides of the bowl and add molasses, egg and vanilla. Mix together and scrape down sides of the bowl again.
  • Mix dry ingredients into the wet ingredients until a dough forms. Stir chocolate chips and coconut into the dough until just incorporated.
  • Scoop tablespoon sized balls of cookie dough onto two parchment lined baking sheets and place them 1 inch apart.
  • Bake cookies for 10 to 14 minutes or until cookies have puffed up and are golden brown.
  • Allow cookies to cool, about 10 minutes. Serve or store in an airtight container, in a cool and dry place for up to 1 week.