¾tablespoonsTipu's Chai Now mix or 1 tablespoon chai teaground fine
1 ½cupssemi-sweet chocolate chips
Preheat oven to 375 degrees.
In a large mixing bowl, cream butter and sugar together until fluffy. Add vanilla and blend well. In a separate bowl combine flour, salt and Chai mix and fluff with a fork or whisk. Add dry ingredients to butter mixture and mix until ingredients come together. Mixture will be crumbly. Mold dough into an 8-inch log, cover tightly with plastic wrap and refrigerate for at least one hour or 20 minutes in the freezer.
With a serrated bread knife cut logs into ¼-inch thick discs and place 2 inches apart on a baking sheet lined with parchment paper. Bake for 12 minutes. Cool on a baking sheet.
While cookies are baking, prepare the chocolate chip ganache. In a small saucepan add 1-inch of water, place a glass or heat-proof bowl filled with chocolate chips over the saucepan and bring water to a boil. Stir chocolate chips often as they melt. Add cream and mix until smooth. Remove from heat.
Dip cookies halves into chocolate mixture and lightly sprinkle with sea salt.