EARL GREY CHOCOLATE CHIP COOKIES
The floral notes of earl grey tea pair perfectly with the buttery rich goodness of chocolate chip cookies in this sweet spring recipe. Loose leaf earl grey is infused into milk that’s used in the cookies, as well as finely ground earl grey tea. The result is a chocolate chip cookie that’s steeped in flavor and provides an extra warmth and depth beyond your average cookie.
Makes about 3 dozen cookies
• 1 tablespoon plus 1 teaspoon 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 plus 2 tablespoons packed light brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ⅔ cup bittersweet chocolate chips
• 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 coffee grinder or blender until powdered. Set aside.
• Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, stir 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 smooth. Add the egg, vanilla extract, and the milk and mix until combined, scraping down the sides of the bowl. Gradually add the flour, mixing until a smooth dough forms. Stir in the chocolate chips.
• Scoop out a heaping tablespoon of the dough and place it on a cookie sheet lined with parchment paper, leaving 2 inches of space around each ball of dough, until the baking sheet is full. Place the sheet in the oven and bake for 10-12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool for 10 minutes before placing cookies on a wire rack to cool completely. Makes about 3 dozen cookies.