Stress baking is a real thing. Every time something comes up that I should be spending my time on, I spend it on baking instead. Term papers, washing the car, midterms, packing to move, finals, wedding planning… My friends/roommates/coworkers love this. I love this. Trader Joe’s probably loves this. (I feel like I am there every day for butter or milk or chocolate.) Seriously though, baking is my de-stress. How can you be anxious, nervous, or stressed when soft centers, melty chocolate, and lightly crunchy edges of fresh warm cookies are coming out of the oven to comfort you?
These cookies are even better than plain chocolate chip cookies. They taste like a delicious cookie with a warm mug of tea wrapped up inside. Perfection. I may try them again using chai tea and spices. Or maybe turn to tropical coconut oolong tea with white chocolate chips… Sky’s the limit guys…
Earl Grey Chocolate Chip Cookies
(verrrry slightly tweaked from here, a blog I love)
1 tablespoon plus 1 teaspoon loose leaf earl grey tea
4 tablespoons milk, hot
2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
pinch of cardamom
pinch of nutmeg
½ cup butter (1 stick), room temp
¾ cup granulated sugar
½ cup plus 2 tablespoons packed light brown sugar
½ teaspoon vanilla extract
⅔ cup chocolate chips (dark or bittersweet are best, but semi-sweet is fine)
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 until powdered. Or a mortar and pestle if you still live in the stone ages like me… Set both aside.
Preheat the oven to 400°F.
In a medium bowl, stir together the flour, baking soda, ground tea, salt, cardamom, and nutmeg until combined. Set aside.
Beat together the butter and sugars until smooth. Add the egg, vanilla extract, and the milk (strained) and mix until combined, scraping down the sides of the bowl. Gradually add the flour mixture, mixing until a smooth dough forms. Stir in the chocolate chips.
Scoop heaping tablespoon of dough and place on a cookie sheet lined with parchment paper or foil, leaving about 2 inches of space between each. Bake for 10-12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool for 10 minutes on the pan before moving cookies on a wire rack to cool completely.
Makes about 3 dozen cookies.