Instructions

• Place espresso powder in a small metal bowl. Heat butter in a small saucepan, and cook over medium heat, swirling and stirring, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso powder. Stir and set aside to cool a bit then pop in the freezer to fully cool the butter – it’s ok if some of it re-solidifies.
• Combine the flour, malted milk powder, baking powder, Chai Spice Blend and salt in a medium bowl. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and espresso-infused browned butter on medium speed until well combined, about 3 minutes, scraping bowl as needed. Beat in the eggs. Then beat in the extracts.
• Add in the flour mixture all at once and beat on low until just combined. Place the dough on a small sheet pan or pie dish and spread it out a bit. Chill the dough for 1 hour.
• Heat the oven to 350°F. Place the granulated sugar and powdered sugar into separate bowls. Roll heaping tablespoons of dough into balls. Dredge through the granulated sugar then the powdered sugar. Place on a parchment-lined sheet pan 2 inches apart. Place the pan in the freezer for 10 mins.
• Bake until the cookies are golden on the bottom – 12-14 mins. They will be very pillowy and tender. They will firm up as they cool. Let cool on the pan for a few minutes then transfer to racks to cool completely.