These Chai-Spiced Chocolate Chunk Cookies are soft, chewy, and gently infused with warming chai flavour. Made using our Liquid Chai concentrate, they bring together classic chocolate chunk cookies with subtle notes of cardamom, cinnamon, ginger, and clove — no spice measuring or simmering required.
With golden edges, a tender centre, and pockets of melted dark chocolate, these cookies are comforting without being heavy. The chai flavour is present but balanced, adding warmth and depth while letting the chocolate shine.
Simple to make and designed to be shared, this recipe comes together with everyday pantry ingredients and no electric mixer. They’re an easy bake for cosy afternoons, weekend treats, or anytime you’re craving something familiar with a gentle chai twist.
Dry Ingredients
- 1 cup plain flour
- ½ tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- ½ cup brown sugar
- ¼ cup white sugar
- ⅓ cup melted vegan butter
- 3 tbsp plant milk (soy or oat work best)
- 2 tbsp Liquid Chai concentrate
- 1½ tsp vanilla extract
- 1 tbsp maple syrup
The Good Stuff
- ¾ cup dark chocolate chunks
- flaky sea salt for sprinkling
Mixing bowls (1 medium, 1 large)
Whisk or wooden spoon
Measuring cups and measuring spoons
baking tray
Baking paper / parchment paper
Cookie scoop or tablespoon
Cooling rack
Preheat oven to 180°C (fan 160°C) and line a baking tray with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, mix sugars, melted vegan butter, plant milk, Liquid Chai concentrate, maple syrup, and vanilla until smooth and glossy.
Add dry ingredients to the wet mixture and stir until just combined — do not overmix.
Fold in the chocolate chunks.
Scoop dough (about 2 tablespoons per cookie) and place on the tray, spaced apart.
Optional: sprinkle with flaky sea salt.
Bake 10–12 minutes, until edges are golden and centres look slightly underbaked.
Cool on tray 10 minutes, then transfer to a cooling rack for the perfect chewy texture.
Slightly wet dough is normal; it creates chewy cookies. Rest 10–15 minutes or chill 20–30 minutes if needed.
For a richer texture, swap 2 tbsp flour for almond meal.
Add ½ tsp cinnamon or espresso powder for a subtle chai-enhancing twist.
Optional: stuff a square of chocolate in the centre of each cookie before baking.
We hope you enjoy these Chai-Spiced Chocolate Chunk Cookies as much as we do. If you make them at home, share a photo and tag us on Instagram @liquidchai — we love seeing your chai-inspired bakes. 💛🍪
