Cut half the butter into small cubes and place them in a small saucepan over medium heat along with the almond butter.

Brown the butter.

Remove from heat immediately and pour into a heat-proof mixing bowl.

Add the chai spices to bloom.

Let cool ~ 10 minutes. It should still be liquid and can be warm to the touch.

Once cooled, add the remaining room-temperature butter, brown sugar, and molasses. Cream on medium speed for 2–3 minutes, until light and fluffy. Stop halfway to scrape down the sides of the bowl and paddle.

Add the room-temperature egg, egg yolk, and 2 teaspoons of pure vanilla extract. Mix for another minute until smooth and well combined.

Add the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.

Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for 30 minutes to make scooping easier.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.

Using a medium cookie scoop, portion the dough into equal-sized scoops. Roll each scoop into a ball with clean hands. If the dough is too sticky, refrigerate the scoops for 10 minutes before rolling.

Pour granulated sugar into a small bowl and roll each cookie dough ball to coat.

Arrange 6 - 8 cookie dough balls on a baking sheet, leaving space for spreading. If desired, sprinkle a little extra sugar on top.

Bake one tray at a time for 9 - 10 minutes, until the cookies are puffy and the edges are just set.

Remove from the oven. For a crackled top and extra-chewy chai cookies, gently tap the baking sheet on the counter.

Use a round cookie cutter slightly larger than the cookies to give them a neat shape.

Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.