Indulge in these irresistible Salted Earl Grey Chocolate Chip Cookies that tastes amazing on its own and even better when paired with Earl Grey infused butter!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 25 medium cookies or 17 large cookies
INGREDIENTS
- 110g Infused Earl Grey Butter, Melted*Recipe Below
- 160g Brown Sugar (Light/Dark)
- 50g White Sugar
- ½ tsp Vanilla Bean Extract/Paste
- 1 Egg (60-65g)
- 210g Plain Flour
- ½ tsp Baking Soda
- ½ + 1/8 tsp Baking Powder
- ¾ tsp Sea Salt
- 1 Earl Grey Tea Bag (Fine type)
- 170g Semi-Sweet Chocolate Chips or Chopped Chocolate of your choice
- Tea Infused Butter
- 250g Unsalted Butter
- 8 tea bags Earl Grey Tea of your choice
DIRECTIONS FOR COOKIES
Preheat oven to 180°C
- Combine cooled melted butter, sugar, vanilla paste, and earl grey tea. Mix till well combined.
- Add egg and mix till well combined.
- Mix in sifted dry ingredients till 80% combined.
- Mix in Chocolate till combined.
- If the cookie dough is very soft, refrigerate for 10-15minutes till slightly firm.
- Portion in 30g balls (Medium) or 45g balls (Large).
- Sprinkle with sea salt before baking.
- Bake for 9 minutes for Medium/ 11 minutes for Large.
* Eat within 3 days. Cookie dough can be frozen up to 1 month.
DIRECTIONS FOR TEA INFUSED BUTTER
- Over low heat, melt butter till fully melted.
- Remove from heat. Add tea bags to infuse for 15 minutes.
- Sieve to remove the tea leaves. Cool.
* Excess infused butter can be frozen to keep its fragrance.