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.