I should’ve posted these chocolate earl grey cookies before… …before I posted the chocolate peanut butter cake, that is. A cake so good I consider it a gift from the cake gods, if you will. These chocolate earl grey cookies are tasty, but a gift from the gods? Nah. But make no mistake. These cookies are really good, man.
These cookies are infused with earl grey tea leaves, which you already know this because y’all can read. I added a bit of orange zest, which completes the bergamot flavor quite nicely. Yes, you can use the earl grey tea leaves from commercial tea bags, but if you want a bolder flavor, go with a loose tea.
After the cookies have cooled sit back, relax, and enjoy these crisp and flavorful cookies with a nice cuppa. When you’re finished, you may not want to punch them in the face, but you may want to slap them around a little.
Recipe for Chocolate Earl Grey Cookies
Recipe for Chocolate Earl Grey Cookies slightly adated from Sur La Table, The Art & Soul of Baking
- ¼ cup (1¾ ounces) granulated sugar
- 1 teaspoon orange zest
- 1 tablespoon (¼ ounce) good quality Earl Grey tea leaves (I used the leave from two tea bags)
- 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
- ¾ cup (3¾ ounces) unbleached all-purpose flour,
- ⅛ teaspoon salt
- 3 tablespoons sanding or decorator’s sugar (optional)
- 3 tablespoons (¾ ounce) unsweetened cocoa powder, either Dutch-process or natural (I used unsweetened cocoa powder)
- In a small bowl, place sugar and orange zest. With the back of a spoon, smash the zest into the sugar until it becomes moist and fragrant.
- Place sugar mixture and tea leaves in food processor. If using leaves from tea bags, only pulse to combine. If using loose tea leaves, grind for 1 minute or until leaves become powdery.
- Add butter, flour, unsweetened or Dutch-process cocoa powder and pulse for 30-45 seconds.
- Scrape down the bowl. Continue to pulse for 15-30 seconds more or until the dough for large clumps.
- Dump dough on a clean surface. Knead lightly a few times to bring dough together.
- Roll dough into a log 7.5 inches long, 1.5 inches wide..(I flattened it each side to make a square log). If dough isn't cold enough to roll, place into the frig for about 20 minutes.
- Sprinkle 3 tablespoons of sanding sugar on work surface. Roll the log to cover.
- Place log in the frig to chill for 2 hrs.
- Preheat oven to 300 degrees Fahrenheit.
- Remove log from frig and cut cookies ⅜ inches thick (after cutting off the end pieces, I had 17 cookies).
- Bake for about 33 minutes.
- Remove from oven and let cookies cool in pan for 5 minutes.
- Place on cooling rack to cool completely.
- Cookies are best the first day of baking..
- Store in an airtight container.
Gorgeous photography! Well done!
Oana recently posted…{Anzac Cookies} – Fursecuri Anzac
Multumesc, Oana! So cool to have a visitor from Romania.
These cookies look so good! I love chocolate and Earl Grey tea together. My favorite kind of cookie is a sablee with its slightly sandy texture. Definitely going to make these. Roger and Dave have been talking about photography! I’m glad to see what you’re baking!!!
Hey Sasha !Truth be told, I’ve never had earl grey and chocolate together before. I must admit it was surprisingly good. When you try them out let me know how it goes.
Dave told me all about you and Roger. I love that he’s trying to get you to use a tripod. So cute. How’s that working out, by the way? Cheers!
Amazingly delicious cookies.. and an even better flavour combination. Gorgeous shots too!
Thalia @ butter and brioche recently posted…Almond and Rose Petal Thumbprint Scones
Thanks, Thalia! I love these cookies. The hardest part about them is hiding them from Dave.?
These cookies seem delicious! Earl Grey tea and chocolate go great together. A sablee is my preferred type of cookie because of its slightly sand-like texture. I’m going to make them for sure.