03.19.15

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.

Ingredients
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.

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!

28 COMMENTS

Add your own

    rebecca says:

    Yuuuum, I gotta try this recipe ❤
    munchies&musings

    Veronica says:

    My two favorite things tea and cookies together. These look delicious!

    Genius idea. I can’t wait to try these! I bet they would be good with white chocolate chunks too!

    caroline says:

    What do you do with the powdered tea? Am I missing something?

    Teodora says:

    These cookies look great and yummy 😀

    Helen says:

    This recipe sounds so delicious and I can’t wait to try it! I love earl grey flavored desserts!

    -Helen
    http://www.sweethelengrace.com

    meliss says:

    bravo!! this looks delicious

    Kait says:

    Oh. My. God. I will take 100 of these!!!!

    Sarah says:

    Thanks Caroline, yes… what about the powdered tea?

    Sabrina says:

    Looks so delicious 🙁 I want one~
    http://www.color-castles.com

    Rachel says:

    I’m making these right now and maybe it was just living at a high elevation but mine required 6 tablespoons of milk rather than 2! Also not positive what to do with this ground up tea I have. Maybe I’ll just sprinkle it on the top of them? Or the next batch I will mix it in.

    Mayra says:

    I read this over 5 times thinking I missed what to do with the ground tea but I didn’t, so what do I do with it?
    And I agree with the milk comment. I needed at least enough to cover the bottom of my dish for heating.

    Eva Kosmas Flores says:

    Oops! Yes you mix the ground tea into the dough, thank you for inquiring!! And the 2 tablespoons of milk was fine for steeping in a normal teacup, but if you’re trying to steep in a bowl or large mug it definitely wouldn’t be as effective. Smaller quantity calls for smaller vessel 🙂

    Jasiminne says:

    Your photography is incredible – you’ve really captured the rich warmth ‘essence’ of earl grey! Can’t wait to try out this recipe.x

    Jasiminne | Posh, Broke, & Bored

    Always Me says:

    Earl grey is one of my favorite teas, and it sounds like such a delicious addiction the the classic chocolate chip. I’ll have to try these out!

    Janet Fazio says:

    I will be trying these over the weekend!

    Shana says:

    We are making these now. The aroma in our kitchen is absolutely amazing. Thanks for the recipe!

    Katia says:

    I LOVE early grey as a flavour for desserts – but so far I’ve been limited to macarons from my former workplace, this sounds SO good and I can’t wait to try it out!

    Janel says:

    Gorgeous styling, as always.

    Jacqui says:

    I wonder, would this recipe work using gluten free substitutions?

    Taste USA says:

    Oldies, but goodies. I’m always on the lookout for new and exciting recipes, so I tend to forget about favorites from long ago. Thanks for reminding me to pause and look back every once in a while!

    Sarah says:

    This looks amazing..recipe and images.

    I also love that loose leaf tea drainer. My mom owns a tea shop and we sell all sorts of trinkets for our teas.

    Please share where you got yours…only if you want to of course 🙂

    All in all, I’ll be trying this recipe as soon as my place is all renovated. Thanks for sharing.

    Sarah Alchmist

    http://www.1987blog.com

    Angela says:

    My friends and I loved this cookie. I added in a teaspoon of orange zest too, which brought out more of that bergamot flavor in the tea. Yum. A totally sophisticated, balanced, not overly-sweet cookie. Thanks!

    Louis says:

    Do you let milk cool completely before adding to eggs and mixer

    cookie chandler says:

    Your instructions were great. I didn’t have a tea strainer so I used a Teavana Earl Grey teabag in the hot milk. I used the cookies for a coffee tasting/pairing with Starbucks Roastery exclusive Rwanda Abakundakawa and they were a big hit. Thank you!

    Hi Bri! This recipe is brilliant, perfect for stay-in long weekends. Absolutely love the styling and your blog too!

    Lisac says:

    For some reason, my cookies came out pretty hard like biscottis. The cookies didn’t spread during baking. I checked that the only wet components are the large egg, 1/2 cup of butter, vanilla extract and the two tablespoons of milk. Indeed 2.25 cups of flour seems a lot too. Did I miss something here? Please advise.

    Brittany says:

    Where is that square stone platter from? I would love to purchase!

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