10 T butter
1/2 C packed organic brown sugar
2 T loose leaf chocolate chai tea
1 egg, beaten
2 C white whole wheat flour
raw turbinado sugar and unsweetened cocoa powder
Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.