This time five years ago, I had just got back from a 3 week solo trip to America and I was sorely missing my own kitchen. The first thing I baked when I got home were Chocolate Chip Cookies, with a twist – some rosemary infused sugar gave the cookies a lovely herbaceous vibe and the flavour was incredible. Cookies are what comfort food dreams are made of, and I feel like always a great way to ease back in to your kitchen when you’ve been away for a while.
I haven’t done much baking in the last few months. Baking is definitely my happy place so I’m looking forward to just playing around in the kitchen to get my mojo back! This recipe has been on my ‘to make’ list for literally years, and I can’t believe it’s taken this long because I just knew the combination would be delicious. Earl Grey Chocolate Chip Cookies.
Oooh yes. I am a massive fan of tea and T2’s French Earl Grey has been a consistent fave since my early days of blogging, both to drink and also to use in baking. I’ve used it in everything from ice cream to bread and butter pudding and I’m sure I will continue to do so long into the future. It has such a lovely floral scent from the bergamot and pretty petals. I left the box on my bookshelf the other day and I could smell it like the most delicious air freshener.
I have been making the New York Times famous chocolate chip cookies for years, but I couldn’t be bothered waiting overnight before I baked them. This time around I decided to try Donna Hay’s classic recipe. Is anyone else a tiny bit crushed that the magazine has ceased production? 😭
I really liked the recipe, it was simple and easy to follow (although a stand mixer would have made the process a little easier) and allowed me to add the earl grey flavour in two different ways. I warmed the milk and infused it with the tea, and also added some finely ground tea to the dough to intensify the flavour.
I was so happy with how they came out. The cookies were the perfect combination of slightly crisp around the outside but still had a lovely chewy texture in the middle and more than enough chocolate chips. The tea flavour in the uncooked mixture was definitely more noticeable than after they were baked, but I did love the subtle hint of somethingsomething that made it different from your average cookie. I used 2 tablespoons of ground tea, but feel free to add a little more if you want a stronger flavour!
Of course, I enjoyed these with a cup of tea, and then shared them with some of my fellow tea obsessed friends who loved them equally as much.
Related Post: Lemon & Earl Grey Ice Cream Float
Earl Grey Chocolate Chip Cookies
A delicious classic cookie with an interesting floral twist - and of course, perfect with a cup of tea!
- 2 teaspoons French Earl Grey tea (I used T2)
- 2 tablespoons French Earl Grey tea (extra)
- 2 tablespoons milk
- 200 g cold unsalted butter, chopped
- 175 g brown sugar
- 165 g white granulated sugar
- 1 egg
- 300 g plain (all purpose) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon table salt
- 300 g dark chocolate chips or chunks, roughly chopped
Preheat oven to 180°C (350°F).
Heat the milk in the microwave for 30 seconds or until warm. Add 2 teaspoons of French Earl Grey tea and allow to infuse for at least 10 minutes, and then strain out the tea leaves.
Using a coffee/spice grinder (or I used the milling blade in my Nutribullet) process the 2 tablespoons of tea to form a fine powder. Set aside.
Place the butter, brown sugar and white sugar into the bowl of an electric mixer and beat on low speed until just combined. Increase the speed and beat until pale and creamy, scraping down the bowl with a spatula when necessary.
Add the infused milk and egg, and beat for another 2 minutes or until light and fluffy. Sift in the flour, baking powder, bicarb soda, salt and ground tea and beat until combined.
Add the chocolate and stir. Roll heaped tablespoons of the mixture into balls and place on a baking tray lined with non-stick paper. Leave space between the balls of cookie dough because they will expand and spread in the oven.
Bake for 12-14 minutes or until golden brown. Allow to cool on the tray for 5 minutes before transferring onto wire racks to cool.
I made mine in 3 batches, with 6 at a time, but if baking more than one tray at a time, switch around their shelf positions to ensure they cook evenly.
Adapted from Donna Hay