For the cookie dough:
- 1 cup (16 tbsp.) unsalted butter, at room temperature
- 2½ tbsp. chai tea (from about 5 tea bags)
- 2/3 cup sugar
- 2 large egg yolks
- 1 tbsp. vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp. salt
- ½ cup chocolate chips
- Turbinado sugar for coating (about ¾ cup)
- 1 large egg white mixed with 1 tbsp. water
step 1: Show Images
In the bowl of an electric mixer, combine the butter, chai, and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg yolks one at a time, and vanilla extract. With the mixer on low speed, blend in the flour and salt until incorporated and a thick dough forms. Fold in the chocolate chips.
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Gather the dough together and transfer to a piece of parchment paper. Form into a log about 1¾-inches in diameter. Roll the dough tightly up in the parchment paper, and twist the ends to seal. Transfer the dough to the freezer and chill until very firm, at least 2-3 hours.
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When you are ready to bake the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. On a piece of wax or parchment paper, pour a line of turbinado sugar for coating the dough log. Remove the dough from the freezer, brush lightly with the egg wash, and roll in the turbinado sugar pressing gently to adhere. Transfer the dough to a cutting board and slice with a sharp knife into rounds just less than ½-inch thick. Place the dough rounds on the prepared baking sheets.
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Bake, rotating the pans halfway through baking, until the edges are light golden and the cookies are just set, 14-15 minutes total. Let cool on the baking sheets briefly, then transfer to a wire rack to cool completely.