Espresso Chai Cookies

In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 2-3 minutes and with a soft, airy texture.
Whisk in the egg and vanilla extract until fully incorporated, resulting in a smooth, glossy batter.
Slowly pour in the cooled brewed espresso, mixing until evenly combined and the mixture develops a uniform, slightly speckled appearance.
In a separate bowl, whisk together the all-purpose flour, chai spice mix, baking soda, and salt to evenly distribute the spices.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixer on low speed until just combined; the dough will be soft and slightly sticky.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to firm up and relax the gluten.
Preheat your oven to 350°F (175°C), line a baking sheet with parchment paper or a silicone baking mat.
Using a cookie scoop or spoon, portion out rounded tablespoons of dough, placing them evenly apart on the prepared baking sheet.
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the tops have set but remain slightly soft in the center.
Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve the cookies slightly warm or at room temperature, enjoying the rich aroma and chewy texture with bits of chai spices throughout.