Brown Butter Chai Spice Cookies: Your New Favorite Autumn Treat

👩‍🍳 Instructions

1. 1

   In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and nutty solids appear at the bottom. Immediately remove from heat and pour into a heatproof bowl to stop the cooking. Let cool for 10-15 minutes until still liquid but not hot.
2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves.
3. 3

   In a large bowl, combine the slightly cooled brown butter, the large egg, and the vanilla extract. Whisk until well combined.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Do not overmix.
5. 5

   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2-3 days. This helps prevent spreading and enhances flavor.
6. 6

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
7. 7

   Scoop rounded tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
8. 8

   Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool.
9. 9

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!