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Chai tea-spiced cookies start with a chocolate cake mix to save time, but there is no skimping on flavor!
Heat oven to 350°F.
Combine all cookie ingredients
except chocolate chips in bowl; beat at medium speed until well mixed. Stir in chocolate chips.
Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until tops are set and cracked. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all drizzle ingredients except water in bowl. Add enough water for desired drizzling consistency. Drizzle over cooled cookies. Store between sheets of waxed paper in container with tight-fitting lid.
Dietary Fiber: 0g
I love this recipe. So why 1 star? Because several years ago the companies who all make the boxed cake mixes changed the boxes from the recipe-required 18.25 oz to 16.25 oz and those no-missing 2 oz of cake mix make a HUGE difference in the outcome of these cookies. It's turned this recipe from awesomely delicious to a thin, mucky, disaster. So unless you remember to add an extra 2 oz of flour on your own, beware this recipe. Oh, and try finding a butter recipe cake mix these days. Every single one on my store shelves is an oil recipe. I can find one mix type at ONE store here in Illinois, and I have to drive 20+ miles away to get even that.This recipe needs several things:1. Updating for the smaller sized boxed cake mixes (to adjust all other ingredients for the smaller flour amount)2. Directions to include adding more flour to make up for the smaller boxed mix sizes OR3. Alternative substitutions for the cake mix if you can't find a butter recipe mixIt's such a shame too because these cookies really are epic. Delicious, spicy, chocolatey... They were one of my go-to favorites each holiday. So if you can remember to adjust the flour mixture accordingly (or manage to find that 18+ oz mix somewhere) definitely make these. You won't' be worry.
I was trying to come up with another use for my costco-sized tub of chai and googled across this recipe! The result was delicious and simple to make. I did add a little bit of extra milk to moisten up the dough. And instead of making a glaze I rolled the dough balls in a cinnamon-sugar combo- the result was a snicker doodle-like chocolate chai delight!
These are very good - like the nice kick of the spices. I was very happy that a substitute to the chai mix was given - I used that to make these cookies. They are easy to mix up too - I mixed the dough up a day ahead time- refrigerated the dough and baked them off. That worked very well. I'll be making them again.
I have been making this recipe for years -- it is now a staple in my Christmas basket selection. A tip, for the glaze instead of water I use liquid chai tea mix, just for an extra punch of chai. For how easy this recipe is to make, the results are incredible!!
These cookies have a wonderful flavor with or without the glaze. Everyone who tastes them agrees they are delicious. This year I added them to my Christmas cookie selection. Instead of the instant chai latte mix I used the substitute spices provided in the recipe. I also used a 50% less sugar cake mix and they came out fine. I would urge anyone to give these a try. You'll bake them again.
my favorite cookie recipe EVER! the cake mix in the recipe makes the cookies soft and chewy, and the chai flavor is subtle and different.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1360
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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