Chocolate Chip Pecan Chai Cookies with Taylors of Harrogate Classic Chai

Why You'll Love Them

These cozy cookies put a chai-inspired twist on a classic chocolate chip cookie. Taylors of Harrogate Classic Chai brings warming notes of cinnamon, ginger, cardamom, and clove that pair beautifully with rich chocolate and toasted pecans.

Enjoy them warm from the oven alongside a freshly brewed cup of Taylors of Harrogate Classic Chai for the ultimate fall treat.

Makes: 18–20 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes

Warm chai spices, rich chocolate chips, and crunchy pecans come together in these soft, chewy cookies made with Taylors of Harrogate Classic Chai.

Ingredients

For the Cookies

• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 Taylors of Harrogate Classic Chai tea bags
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped pecans, lightly toasted

Optional Topping

• Extra chocolate chips
• Chopped pecans
• Flaky sea salt

Instructions

1. Prepare the Chai

Cut open the Taylors of Harrogate Classic Chai tea bags and finely crush the tea leaves and spices between your fingers or with a mortar and pestle. Set aside.

2. Make the Cookie Dough

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

Add the egg and vanilla extract and mix until combined.

3. Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and prepared chai tea.

Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms.

4. Add Chocolate & Pecans

Fold in the chocolate chips and toasted pecans until evenly distributed throughout the dough.

Cover and refrigerate for 30 minutes.

5. Bake

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the chilled dough into approximately 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheet.

Top with a few extra chocolate chips and pecan pieces, if desired.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

6. Cool & Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

For the perfect finishing touch, sprinkle with a little flaky sea salt while they're still warm.