Earl Grey Cookies

 CHEWY EARL GREY SUGAR COOKIES

from NYT

AH-Mazing!  The original suggested adding chocolate chips and swapping the tea bags for chamomile or chai but I think they are just perfection with Earl grey.

1 1/4 cups/250 grams granulated sugar, divided

14 tablespoons/198 grams unsalted butter

1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags  (we used just 2 teabags and didnt measure)

1/2 cup/100 grams light brown sugar

3/4 teaspoon kosher salt (Diamond Crystal) use less if you're using salted butter

1/2 teaspoon finely grated orange zest, we skipped

1 large egg

2 teaspoons pure vanilla extract

2 1/2 cups/320 grams all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Heat the oven to 350 degrees and line 2 cookie sheets with silpats. Put 1/2 cup/100 grams granulated sugar in small bowl, and set aside.

Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.

Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining 3/4 cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk (we used a wooden spoon) to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.

Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined (again, we used a wooden spoon). Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

Use a 2-tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.

Bake the cookies until set, light golden at the edges and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove Cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.

A chocolate lovers dream cookie

This recipe comes to us from Smitten Kitchen, of course.  As a fellow chocolate lover, she has perfected the chocolate lovers dream cookie.  The recipe is perfect as written, but feel free to sub in some whole wheat flour.  You wont even notice it with all the chocolate.  Check out the recipe with picture from Smitten here or below.

The Browniest Cookies
makes 2-3 dozen cookies depending on size

1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup dark or light brown sugar
2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup unsweetened cocoa powder, any kind will work
1 cup all-purpose flour
2/3 cup chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Melt butter and unsweetened chocolate together (microwave or stovetop).

Whisk sugars into melted butter and chocolate, then eggs and vanilla. Whisk in baking soda and salt, cocoa and flour and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes.

Heat oven to 350°F.

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread just barely. Bake for 9-11 minutes, err on the side of under-cooked.