Chai Tea Chocolate Chip Cookies w/Chocolate Ganache Drizzle
Yummy! Make these for all events and I never get to take any home!
Ingredients
- 1-3/4 cups all-purpose flour
- 1 cup sugar
- 1/3 cup cornstarch
- 1/4 cup vanilla chai tea latte mix
- 1 cup cold butter, cubed
- 1/2 tsp vanilla extract
- 1/3 cup miniature semisweet chocolate chips
- 8 ounces semisweet chocolate, melted
- 1 cup heavy cream
- 1 tbsp unsalted butter, softened at room temperature
Preparation
Step 1
Place flour, sugar, cornstarch and latte mix in a food processor and pulse until blended. Add butter and vanilla and pulse until butter is the size of peas. Add the miniature chocolate chips (add more than 1/3 cup if you like!) and pulse until blended.
Transfer the dough to a lightly floured surface and knead until dough forms a ball. Divide dough into six portions and wrap each in plastic wrap. Refrigerate at least 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into 2” balls. Place 2” apart on ungreased or parchment lined cookie sheets.
Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Let cool on wire racks.
While the cookies are baking, simmer the heavy cream in a saucepan over medium heat. Break up the chocolate bar into pieces and place in a bowl. Pour the warmed cream over the chocolate and let sit until the chocolate softens (about 5 minutes). Add the butter and stir until smooth. Drizzle the cooled cookies with the ganache and let them stand until set.