Soft, tender and buttery chocolate chip cookies studded with the subtly floral notes of earl grey tea. These earl grey cookies are a fabulous treat you must try!
1tablespoonplus 1 teaspoon good quality loose leaf earl grey tea
2tablespoonsmilkhot
2 ¼cupsflour
½teaspoonbaking soda
½teaspoonsalt
½cupunsalted buttersoftened
½cupgranulated sugar
½cuppacked dark brown sugar
1large egg
1teaspoonpure vanilla extract
1cupbittersweet chocolate chips
Instructions
Preheat the oven to 400 F and line a cookie sheet with parchment paper or a silpat mat.
Grind the tea in a clean spice grinder (or using a mortar and pestle) into a fine powder.
Heat the milk to hot, and stir in the tea powder to steep while you prepare the rest of the dough.
In a medium mixing bowl, whisk together the flour, baking soda, and salt 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, about 3-5 minutes.
Add the egg, vanilla extract, and the tea steeped milk (you do not need to strain the tea leaves out) and mix until combined, scraping down the sides of the bowl.
Gradually add in the flour mixture and combine 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.
Notes
Store the cooled cookies in an air tight container at room temperature for 3-5 days.