Chocolate Chip Gingersnap Chai Cookies

Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside. In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight. Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans. Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely. Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai. NotesI love to use this cookie for ice cream sandwiches, especially filled with pumpkin pie ice cream. Underbake the cookies to ensure a softer texture.