Brown Butter Dirty Chai Cookies with Espresso Glaze
Chewy brown butter cookies spiced with cinnamon, ginger, cardamom and a pinch of black pepper, finished with a quick espresso drizzle.
A dirty chai is spiced tea with a shot of espresso. These cookies borrow the same idea. The dough carries the chai spices, and the glaze brings the coffee.
Browning the butter first adds a nutty, toffee-like depth that plays nicely with cardamom and ginger. The milk powder boosts that toasted flavor and helps keep the centers chewy.
No chilling required
This dough goes straight from the bowl to the oven. The key is beating the butter and sugar long enough to get plenty of air into it, which keeps the cookies from spreading too thin. Let the browned butter cool until warm, not hot, before you start.
Balancing the spice
The black pepper is subtle and gives a little warmth at the end of each bite. If you prefer a milder cookie, cut the cloves to a pinch. For a stronger coffee kick, add another half teaspoon of espresso powder to the glaze.
Brown Butter Dirty Chai Cookies with Espresso Glaze
Ingredients
- 1 cup butter, browned and cooled slightly
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2 tbsp milk powder
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp black pepper
- Glaze: 1/2 cup powdered sugar, 1 tsp instant espresso powder, 1 to 2 tbsp milk, 1/2 tsp vanilla, pinch of salt
Method
- Heat the oven to 375°F and line two baking sheets.
- Whisk the flour, milk powder, salt, baking powder, baking soda and all of the spices together in a bowl.
- Beat the browned butter with both sugars for several minutes until very light. Add the egg and vanilla and beat again.
- Mix in the dry ingredients on low just until no streaks of flour remain.
- Scoop 2-tablespoon portions onto the sheets and bake for 9 to 11 minutes.
- Cool on the pans for five minutes, then move to a rack.
- Whisk the glaze ingredients until smooth and pourable, drizzle over the cooled cookies and let set before serving.