Earl Grey Chocolate Chip Cookies

Is there anything more relaxing than tea? I love coffee, but when I need to relax, my go to is tea.

And there is nothing more perfect than Earl Grey.

And second only to Earl Grey in terms of comfort: the chocolate chip cookie.

I was giddy when I found this recipe on Pinterest. I love baking, especially as a form of stress relief from graduate studies. (And as I’m writing this I’m thinking perhaps I should find a healthier form of stress relief….does blogging count?)

Anyways, I tried out this recipe this past weekend, and I fell in love.

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Between books and papers, I cuddled up with Maci to enjoy my hard work and a cup of tea. There is rarely anything more heartwarming than your cat and some cookies. Yes, I’m a cat lady.

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Here it is:

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.

Credit goes to the lovely blogger at Design Love Fest.

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