Earl Grey Chocolate Chip Cookies
Back in 2019, I went to my boyfriend’s work gathering and had a terrific slice of earl grey cake. I remember wanting to try baking an earl grey cake but since I’m not really a cake person (unless it is an ice cream cake!) I thought… maybe I could try making earl grey chocolate chip cookies! Well… over a year later… I finally made some and after at least 5 tries, I got the cookies to how I want them. If you eat them after letting them cool down a bit, you’ll get a lightly crisp outside and deliciously chewy inside. If you eat them later or the next day, the crisp would be gone but the cookie will still have a nice chew. You can get some of the outside crisp back if you reheat them up in the oven for a few minutes!
Prep Time: 20 minutes | Cook Time: 40 minutes | Wait time: 1 hour
Total Working Time: 2 hours
Servings: ~24 cookies
- 3/4 cups (105 grams) bread flour (see note #1)
- 3/4 cups (108 grams) all purpose flour (see note #1)
- 1 teaspoon vanilla extract
- 3/4 teaspoon (6 grams) baking soda
- 1 teaspoon (8 grams) salt
- 1 large egg + one yolk
- 1/2 cup ( 110 grams) white granulated sugar
- 3/4 cups (141 grams) dark brown sugar, packed
- 3/4 cups (1.5 sticks) unsalted butter, browned
- 5-6 ounces of dark chocolate (see note #2)
- 2.5 teaspoons (2.5 bags) ground earl grey tea leaves for cookie dough + 1 teaspoons (1 bag) for warm milk bath (see note #3)
- 2 tablespoons of warm milk
- Pinch of nutmeg
- Pinch of cardamom
- Sea salt flakes (optional, see note #4)
- When measuring flour, it is best to use the weight measurement. If measuring with cup measurement, you should spoon your flour into your cups and level the top. Do not pack it down!
- I typically use 5 ounces of chocolate but I definitely use a bit more on days when I just want the extra chocolate goodness. I personally prefer using chocolate bars, breaking them into small/medium chunks. However, you can definitely use chocolate chips or a combination of the two. My favorite chocolate to use for this recipe is Theo 70% dark chocolate.
- The 2.5 teaspoons of tea leaves should be grounded up. However, do NOT ground the 1 teaspoon of tea leaves for the milk bath. Additionally, I usually use the Bigelow tea bags.
- The salt will accentuates the chocolate flavor and tempers the sweetness of the cookie.
- In a medium mixing bowl, sift flours, baking soda, salt, nutmeg, and cardamom. Set aside.
- In a sauce pan or pot, melt butter over medium heat. Once it is melted and comes to a boil, continuously stir for 8-10 minutes until butter it turns to a nice golden brown. Turn off stove and immediately transfer to a heatproof bowl. Place in fridge to cool down (it should take about 20-25 minutes).
- In a large mixing bowl, add in all the sugars, 2.5 teaspoons of ground Earl gray tea leaves and vanilla extract.
- Pour 2 milk into a small bowl and microwave for 10-15 seconds until warm. Place 1 tea bag into the milk and let steep for 15 minutes.
- Pour the milk into the bowl with the sugars (from step 3). Be sure to use a spoon to press out all the liquid remaining in the tea bag.
- Check on the browned butter. It is ready once it is cooled and just slightly solidified. Give it a quick stir to get all the yummy brown bits mixed in.
- Pour the butter into the bowl with sugars (from step 3). Using a whisk, hand cream the butter and sugar together (whisking in one direction) for ~2-3 minutes until it is light and fluffy. If you are using an electric hand mixer, it should only take 1-2 minutes.
- Add in the egg and egg yolk and continue whisking for ~2 minutes until it is fully incorporated.
- Add in the dry ingredients (from step 1), 1/3 at a time, and whisk/beat until just incorporated and repeat.
- Using a spoon, fold the chocolate into the dough.
- Scoop the cookies onto parchment paper-lined baking sheet in 2-tablespoons sized balls. Cover and refrigerate for at least 1 hour.
- Once it nears the 1 hour mark, preheat the oven to 350 Fahrenheit (180 Celsius).
- Evenly space the dough at least 3 inches apart from each other.
- Bake in preheated oven for 13-15 minutes. Let rest for 1 minute.
- Remove the parchment paper from the baking sheet to stop the bottom of the cookies from cooking. Hold 2 corners of the parchment paper and pull it out of the baking sheet, almost like a slithering snake!
- OPTIONAL STEP: Sprinkle some salt flakes on the cookies.
- Let the cookies cool for at least 5-7 minutes before transferring them to a cooking rack to cool completely.
- Enjoy and let me know what you think in the comments below!