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Chai Chocolate Chip Beer Cookies

5 from 1 vote
Servings 12 large cookies, or 24 small


  • ½ cup (114g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, firmly packed
  • 1 large egg yolk
  • 1 tablespoon (15g) molasses
  • 2 tablespoons (1oz) beer (brown ale, pumpkin ale, Oktoberfest or other malty beer)
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoons ground allspice
  • ½ teaspoons ground nutmeg
  • ¼ teaspoons ground cardamom
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 1 ½ cups (9oz) semisweet chocolate chips


  • Preheat oven to 325°F.
  • Add the melted butter and brown sugar to the bowl of a stand mixer, beat until well combined, at least 5 minutes.
  • Add the egg yolk, beating until the mixture resembles frosting, about 6 minutes.
  • Add the molasses, brown ale and vanilla, beating until well combined.
  • Stop the mixer, add the flour, spices and baking powder, beating until just combined. Stir in the chocolate chips.
  • Add a sheet of parchment paper to a baking sheet. Using a cookie scoop, scoop out balls of dough, placing evenly spaced on the baking sheet.
  • Bake for 12-15 minutes or until edges have started to brown. Remove from oven, pull the parchment off the baking sheet and onto a flat surface to cool.