So this time around, it was almost surreal to watch the win from the comfort of our living room with only John’s cheers filling the street. Of course, John, had never had the real-life experience I had so while he’s jealous of my memories, he was quite content relishing in the big win, after not shaving his face for 2 weeks and wearing his 3 Red Sox shirts on a rotating but continuous basis. There was something familiar, yet different about experiencing the joy of a winning team from afar. Sort of like these cookies – they are that familiar chocolate chip cookie you love, but with a spicy undertone. Familiar yet different, comforting yet enticing.
Chai-Spiced Dark Chocolate Chip Cookies (adapted from here)
Serves: 24 (48 cookies)
1 cup (2 sticks) butter
3 chai tea bags
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
2 cups dark chocolate chips
Melt the butter in a large saucepan. Open the tea bags and pour the contents into the butter. Stir well and then, let sit for 15-30 minutes. Then, pour the butter mixture into a large bowl. Beat in white and brown sugars for 3-5 minutes, until the mixture is fluffy. Add the eggs and vanilla extract and beat well until the mixture is well-combined. Add the flour and baking soda and slowly beat until the mixture is just combined and a smooth dough. Stir in the chocolate chips. Let the mixture cool for 5-10 minutes in the refrigerator (up to overnight).
Preheat the oven to 350 degrees F. Using a spoon, pick up about 2 tablespoons of dough. Form it into a ball and place on an ungreased cookie sheet. Continue with all the dough, placing the cookies 2-3 inches apart on the cookie sheet. Then, bake in the preheated oven for 8-10 minutes, until the bottoms are just golden brown. Leave the cookies on the warm cookie sheet until they cool and firm up. Transfer to an airtight container for up to a week.
Until the next time my oven is on…