Dirty Chai Earthquake Cookies

1. Infuse Butter with Espresso

Melt the butter in a small saucepan over medium heat, stirring occasionally. Once the butter starts to brown and emits a nutty aroma, remove from the heat and stir in the espresso. Allow the mixture to cool.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, kosher salt, and black pepper.

3. Prepare Wet Mixture

In the bowl of a stand mixer, beat the eggs and light brown sugar until light and fluffy. Add the vanilla extract and the cooled aromatic butter mixture.

4. Combine and Chill Dough

Gradually mix the dry ingredients into the wet ingredients until a dough forms. Transfer the dough to a resealable container and refrigerate for at least 2 hours.

5. Roll and Sugar-coat Dough

Preheat the oven and line baking sheets. Scoop rounds of chilled dough, roll each first in granulated sugar, then in sifted confectioners' sugar. Place the sugar-coated dough balls on the prepared sheets and freeze for 10 minutes.

6. Bake

Bake the cookies in the preheated oven for 12 to 14 minutes until just golden underneath but still soft in the middle. Allow to cool on the baking sheets before transferring to wire racks.