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.