Dessert: Chocolate Chip Gingersnap Chai Cookies

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate Chip Gingersnap Chai Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/4 cups unbleached all-purpose flour
1/3 cup good quality unsweetened natural cocoa powder (not Dutched)
3 tablespoons good quality chai tea, finely ground in a spice grinder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground star anise, well sifted
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
12 tablespoons unsalted butter, at room temperature
2/3 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 tablespoon grated fresh ginger (from a 1-inch peeled piece)
1 teaspoon pure vanilla extract
5 ounce chocolate chips (about 1 cup)

Instructions

Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight.
Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans.
Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely.
Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai.
NotesI love to use this cookie for ice cream sandwiches, especially filled with pumpkin pie ice cream. Underbake the cookies to ensure a softer texture.

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