Recipes // Desserts // Chocolate Chai Sandwich Cookies

Chocolate Chai Sandwich Cookies


By Carla Hall

Makes About 2 Dozen

When life gets too crazy, I find few things more comforting than going to my local tea shop in D.C., SiTea, and sitting down to a steaming cup of chai. The spices put me at ease and I feel all’s right with the world again. I wanted to capture that feeling in a cookie and figured chai with shortbread and chocolate would make me feel even better. It does.


  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 11/2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 1/2 teaspoon loose-leaf chocolate chai or regular chai tea
  • 1/4 cup finely chopped bittersweet or semisweet chocolate


  1. In a small bowl, whisk the flour, cinnamon, and salt until well mixed.
  2. In the bowl of an electric mixer fitted with the paddle, beat the butter and sugar on medi- um-high speed until creamy but still gritty, about 2 minutes. Beat in the vanilla extract. Reduce the speed to low and beat in the flour mixture just until
  3. the dough sticks together.
  4. Form the dough into 2 disks, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour or up to overnight.
  5. Preheat the oven to 325°F. Line several baking sheets with parchment paper.
  6. Roll the dough between sheets of lightly 1 floured parchment paper until /4 inch thick.
  7. Use a lightly floured 2-inch round cookie cutter, or another cookie cutter of your choice, to cut out as many rounds as possible. Gather and reroll the scraps to cut more rounds. Transfer to the baking sheets, spacing them 1 inch apart. If the dough has softened, refrigerate again until firm.
  8. Bake the rounds until pale golden (not brown), about 15 minutes.
  9. While the cookies are baking, prepare the chai ganache: In a small pot, bring the cream just to a boil. Add the chai and reduce the heat to low. Steep for 5 minutes. Then place the chocolate in a medium bowl and strain the warm cream over it. Stir until smooth. Let the ganache cool until it is thick enough to spread, stirring it occasionally.
  10. When the cookies are pale golden, remove them from the oven and let them cool on the pans on wire racks for 2 minutes. Then transfer the cookies to the wire racks and let cool completely.
  11. Line the cooled cookies up in pairs, bottom sides up. Spoon 1/2 teaspoon of the chocolate chai ganache on one cookie of each pair. Sandwich
  12. with the tops and squeeze gently, being careful to not break the cookies. Let stand until the ganache firms up completely, about 30 minutes.
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