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Chai Dark Chocolate Salted and Toasted Pecan Cookies

Prep Time:  15 minutes

Cook Time: 10  minutes

Total Time: 25 minutes

Serves: 24 cookies

Author: Lyndi

I love me some chai. I never thought in a million years that I would be in Goa, India this year on the beach in high 70 degree weather ordering a cup of hot chai. But, if I have learned anything from Papaji it’s “anytime and anywhere is a good time to have a cup of chai”.  Chai has just the most wonderful array of spices and goes with lots of baking items. So Cookies and Chai are a perfect match and you will see why once you taste these lil bad boys! Tell me what you think about this LOADED Chai cookie. I have a NOT so loaded Chai cookie coming soon and you’ll have to tell which you prefer or both if you can't choose. 

Ingredients

JEN’S ROASTED AND SALTED PECANS 

• 3 cups Pecans (fill entire cookie sheet tightly) 
• 1 tbsp salt 
• 1 tbsp Olive Oil/Avocado Oil 
• Paper Bag 

NOTES: 

• *Save left over pecans in a baggie and store in a dry cool place for future use of salads, cookies, cheese balls etc. 
• If you don't want extra pecans then drop all ingredients to 1 cup pecans, 1 tsp salt, 1 tsp olive oil

COOKIE DOUGH

Wet ingredients 

• ½ cup unsalted butter, softened 
• ½ cup granulated sugar
• ⅓ cup light brown sugar 
• 1 large egg
• 1 tsp vanilla extract

Dry ingredients

• 1 ½ cups all purpose flour
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ ground cardamom
• ½ tsp baking soda
• ½ tsp salt
• ¼ ground nutmeg 
• ⅛ ground clove 

DARK CHOCOLATE & PECANS

• ¾ of one of your favorite dark chocolate bar broken up OR  ½ cup dark chocolate chips 
• ½-¾ chopped up Jen’s Salted and Roasted Pecans 

Instructions

JEN’S ROASTED AND SALTED PECANS

1. Oven 350 degrees
2. Lay Pecans on a cookie sheet evenly 
3. Bake for 15 minutes
4. Take pecans out right away and transfer to paper bag
5. Pour in olive oil/avocado oil and salt
6. Shake Shake Shake Your bootay JK shake the bag or both… :) 
7. Place pecans back on cookie sheet to dry until cool, then store in cool dry place

COOKIE DOUGH

Wet ingredients

1. Put all wet ingredients in bowl and mix until fully incorporated and is light and fluffy 

Dry ingredients

1. Put all the dry ingredients into the wet ingredient bowl and mix on low until fully incorporated

ROASTED SALTED PECANS & DARK CHOCOLATE 

1. Chop up or pound in a bag the salted toasted pecans and chocolate chips and place in the bowl. Mix with hands until fully incorporated.
2. Put dough in fridge 30 minutes or freezer 15 minutes to slightly chill before baking
3. Ball up dough 1 tablespoonish and place on cookie sheet
4. Bake for 9 minutes 
5. Let cookies cool & eat with cold glass of milk or chill the cookies and dunk in some hot chai 

CHEERS :) 

Tips

• Quick chill on the cookie dough: spread the cookie  dough out thin within the mixing bowl then put in the fridge/freezer
• DO NOT OVER BAKE adjust time accordingly to your oven and location 
• You can add finishing salt on top of the cookies if you want as an even more salty sweet cookie
• *Save left over pecans in a baggie and store in a dry cool place for future use of salads, cookies, cheese balls etc. 
• If you don't want extra pecans then drop all ingredients to 1 cup pecans, 1 tsp salt, 1 tsp olive oil