This Brown Butter White Chocolate Chai Cookie Recipe is the perfect cookie to make while you’re dreaming of fall but the weather still says summer! The chewy texture is absolutely addicting with the brown butter and the crunchy pecans! Perfect to enjoy while waiting for the leaves to change and the cooler weather to come!
Why You’ll Love…
You’ll love how easy these cookies are to make while still being so delicious! Before we get into pumpkin spice season, it’s a perfect time to enjoy all the flavors of chai spice! The brown butter pairs perfectly with the warm flavors of chai! It’s everything you love about a chai latte but wrapped into these delicious chewy cookies with pecans and melty white chocolate! Who needs classic chocolate chip cookies when you can have these warm and delicious Chai Pecan Cookies!?
Chai Spice Ingredients
cookies and more! Basically any place that uses cinnamon, you can add in chai spice! It’s great to have on hand, especially when you’re not quite ready for pumpkin spice!
It’s a mixture of cinnamon, ginger, cloves, allspice, nutmeg, and cardamom. If you want to get really fancy, you can add a pinch of black pepper, which might sound weird, but it totally works! It warms up all the other spices without being too much on your palate!
If you don’t want to make the chai spice for these cookies, you can just add in pumpkin spice instead! They have a lot of the same flavors!
These cookies are the perfect start for all the cookies to make before the holiday season!
Substitutions and Additions:
While these Brown Butter White Chocolate Chai Cookies are delicious all on their own, I have a few additions to make these cookies even more delicious!
Chocolate Chips: You can really add in whatever chocolate chips you like in this recipe, from dark chocolate to white chocolate, all options are going to be delicious!
Pumpkin: Adding in some pumpkin puree would really take these cookies to the next level! The nutty flavor of the brown butter with the sweet pumpkin and warm spices would be delicious!
Nuts: I love the pecan in these cookies, but you could also use walnuts, hazelnuts, or leave them out altogether!
If you’re looking for another cookie recipe to try, I have all my favorites linked here!
Equipment Needed:
Cookie Sheet – I like to use a large baking sheet that’s lined with parchment paper whenever I’m making cookies so they have plenty of room to spread out!
Large Bowl – Since this recipe uses melted butter, I like to use a large bowl and rubber spatula to mix everything together! Of course you could always use a bowl of a stand mixer with the paddle attachment!
Cookie Scoop – I use a 2 ounce medium cookie scoop to get equal cookie sizes! You can also use an ice cream scoop or a large spoon to scoop out your cookie dough!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a saucepan over medium heat, brown the butter until golden brown in color. Let cool.
Step 2. Mix together the butter with the brown sugar and sugar, before adding in the egg and vanilla extract.
Step 3: After the wet ingredients have been fully mixed, add in all the dry ingredients. Then add in white chocolate chips and pecans.
Step 4. Scoop out cookie dough onto a parchment lined sheet pan before baking in the oven.
Storage Instructions:
Store these Brown Butter Chai Cookies in an airtight container at room temperature for abut 3-4 days!
If you are going to freeze them, scoop out cookie dough balls and place on parchment paper. Let freeze fully before adding to a freezer bag and storing for 2-3 months! When you’re ready to eat them, let them thaw for 30 minutes at room temperature and bake according to recipe.
Helpful Tips and Tricks
If you don’t want to make your own chai spice, you could probably find some to buy online or at specialty spice stores! It’s great to have on hand for granola, oatmeal, coffee, really anything that you would add pumpkin spice or cinnamon to!
The vanilla flavor with the chai spice is absolutely perfect! I love a vanilla chai, so if you want to bump up the vanilla flavor in these cookies, you can add in vanilla bean paste! It’s perfect for adding extra vanilla flavor without messing up the texture of these cookies!
Browned butter in these cookies pairs perfectly with all the other warm flavors, it’s one of those simple ingredients that can really spice up a recipe! If you want to leave it out, however, just add in 1 stick of room temperature butter instead!
These Browned Butter Chai Cookies are a deliciously cozy cookie that’s perfect for chilly weather ahead! Not only are they delicious cookies, but the nutty aroma will infuse your house with the perfect warm nutty flavors! You won’t need a fall scented candle when these cookies are in the oven! Be sure to try out these cookies today and see for yourself just how warm and cozy they are!
Cheers!
-Holly Michelle
Brown Butter White Chocolate Chai Cookie Recipe
Equipment
- 2 oz Cookie Scoop
- Baking Sheet
Ingredients
- 10 tablespoons Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1 teaspoons Cinnamon
- 1/4 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon Cardamom
- 1/8 teaspoon Allspice
- 1/8 teaspoon Cloves
- 1/2 cup White Chocolate Chips
- 1/2 cup Chopped Pecans
Instructions
- Add butter to a saucepan over medium heat. Let the butter melt stirring occasionally, about 5 minutes.
- Then the butter will begin to foam, stir every 30 seconds. Make sure to break up the foam so you can see the butter changing colors. When the butter is a deep rich amber color, remove from heat and pour into a bowl. Let cool for about 5-7 minutes.
- In a large bowl, mix together butter, sugar, and brown sugar. Mix until everything is smooth and creamy.
- Add in one egg, and vanilla extract. Mix together.
- Then, add in flour, cinnamon, ginger, cloves, allspice, cardamom, nutmeg, baking powder. On a low speed, mix all the dry ingredients to the dough.
- Add chopped pecans and white chocolate chips to the dough and stir together with a spatula, making sure to scrape the bottom of the bowl to get everything mixed together.
- Let dough chill for 30 minutes.
- Preheat oven to 350 degrees.
- Use a medium cookie scoop to scoop out the cookie dough and place on a parchment-lined baking sheet.
- Bake for about 12-14 minutes, the centers will still be slightly gooey.
- Let cool slightly, and enjoy!
