Vegan Dirty Chai Chocolate Chunk Cookies

Let's get dirty....with espresso that is! These vegan beauties are infused with a shot of espresso, my signature chai spice blend, a sea of ooey-gooey chocolate chunks and drizzled with espresso chocolate glaze. So really they're double dirty! hehe!

vegan chocolate chunk chai cookies

I'm an oddball and don't drink coffee, but when added to anything chocolate, I can literally hear the chocolate heavens sing! So delicious.

 vegan dirty chai chocolate chunk cookies

Ingredients

Makes 12 cookies

Cookies
1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
3 TABLESPOONS- Espresso or strong-brewed coffee (hot or room temp)
1 TEASPOON- Ground Cardamom
1 TEASPOON- Ground Cinnamon
1/2 TEASPOON- Ground Ginger
1/2 TEASPOON- Ground Cloves
A pinch of ground black pepper

"Dirty" Chocolate Glaze
1/4 CUP- Espresso or strong-brewed coffee (hot)
4 OZ- Chocolate of choice, chopped (I used a vegan semi-sweet one)

Instructions

  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use) and find the one labeled #1 (Almond butter mix). If contents feel hard, run under hot water for about a minute or until contents feel smooth.
  2. Empty this pouch into a mixing bowl. You will need to get as much as possible out, so a flexible spatula or butter knife will work well here. Don't worry, the extra work will be worth it in the end!
  3. Add 3 tablespoons of espresso and whisk until slightly thickened. About 30 seconds. Add the ground cardamom, cinnamon, cloves and ginger.
  4. Stir in Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  5. Roll dough into 10-12 balls, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
  6. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
  7. While cookies are cooling on the baking sheet, make the chocolate glaze.
  8. Place the chocolate in a small heat resistant bowl and pour hot espresso over. Let sit covered for 2 minutes.
  9. Whisk until chocolate in thoroughly dissolved.
  10. Place cooled cookies on a wire rack and drop a consistent stream of glaze with a whisk or spoon, moving from one end of the cookie to the other.
  11. Enjoy!

 

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