Soft, tender and buttery chocolate chip cookies studded with the subtly floral notes of earl grey tea. I know its hard to improve upon a great chocolate chip cookie recipe, but when you combine two things that are lovely by themselves, of course you are going to get one heck of a tasty cookie! You might not be aware of the fact that Earl Grey tea and chocolate combine gorgeously together, but I’m telling you – its a must-try flavor combination!
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I totally have a problem with Earl Grey Tea, guys. Not only can I not stop drinking it (its my afternoon drink of choice) but I also cannot stop baking with it! I’ve made cake
, banana bread
, a sourdough loaf
, lemon bars
, and scones
, all with earl grey tea in them. And now, cookies! Because you can never have too much of a good thing, and in my mind, a good Earl Grey is definitely a good thing! Hmm… Guess I need to start thinking about what I am going to tea in next…
I think its important to use a good quality earl grey tea, here! Some of the cheaper varieties have a very harsh bergamot flavor to them, and I don’t think those will lend to nice cookies. You want a more smooth and mellow favor, and I highly recommend using my favorite Earl Grey Tea. I love this Earl Grey
because it contains just a pinch of Lavender, which really mellows out the bergamot and compliments the Ceylon tea. With ones of orange peel, vanilla and cornflower, this tea is a beautiful one to enjoy in your mug – AND perfect in these cookies!
I also want to make a note that these cookies are good on day one, but they will get better each day as the flavors bloom. I know its almost impossible to have fresh baked cookies sit on the counter un-eaten, but you will totally be rewarded for stashing a few away! Just don’t forget about them!
1 tablespoon plus 1 teaspoon good quality loose leaf earl grey tea
2 tablespoons milk, hot
2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
pinch of cardamom
pinch of nutmeg
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed dark brown sugar
1 large egg
½ teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
Preheat the oven to 400 degrees F.
Line a cookie sheet with parchment paper or a silpat mat.
Using a tea strainer, steep 1 teaspoon of the earl grey in a small mug of the hot milk for 15 minutes.
While the milk is steeping, grind the remaining tablespoon of tea in a clean spice grinder or blender until powdered.
In a medium bowl, whisk together the flour, baking soda, ground tea, salt, cardamom, and nutmeg until combined. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until pale and creamy.
Add the egg, vanilla extract, and the milk and mix until combined, scraping down the sides of the bowl.
Gradually add in the flour and mix just barely incorporated.
Stir in the chocolate chips.
Scoop out a heaping tablespoons of the dough and place it on the cookie sheet about 2 inches apart.
Bake for 10-12 minutes, or until lightly golden around the edges.
Allow the cookies to cool for 10 minutes on the pan before moving to a wire rack to cool completely.