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.
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)
243g grams granulated sugar
7g molasses
3/4 teaspoon kosher salt (Diamond Crystal) use less if you're using salted butter
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
100g sugar, for rolling cookies
Heat the oven to 350 degrees and line 2 cookie sheets with silpats.
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 sugar. Use an electric mixer on medium speed or a whisk 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 baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until combined. Add flour and mix until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
Put 1/2 cup/100 grams granulated sugar in small bowl. Use a 2-tablespoon cookie scoop to portion the cookies. 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.
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