Oh chocolate chip cookies! This is my favorite dessert, especially hot from the oven. I rarely ever eat a room temperature cookie. I have been working on perfecting my microwaving times to recreate fresh from the oven melty goodness.
I found this recipe from one of my favorite bloggers une gamine dans la cuisine. I had never tried to make a tea flavored cookie and felt up to the challenge. I do not think I was effective in extracting as much butter as needed from the tea/butter mixture so I had to add butter in until I got the right texture for the cookie dough. But the result was worth it, these cookies were soft with great texture.
Above is the tea/butter mixture. It smells delicious! I found the tea flavor to be quite subtle but the cookie over all was fantastic. I think making them without the tea would also be great! Due to the variable amount of butter I added, I would not recommend this unless you bake enough cookies to be comfortable deciding if your dough is the correct consistency.
Darjeeling Tea Chocolate Chip Cookies
adapted from une gamine dans la cuisine
- 12-16 Tbsp unsalted butter
- 1/2 cup Darjeeling loose leaf tea
- 2 tsp vanilla extract
- 1/2 cup white granulated sugar
- 1/2 cup plus 3 Tbsp firmly packed light brown sugar
- 1 egg
- 1 3/4 cup all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 12 oz semisweet chocolate chips
Place the 10 tablespoons butter and tea leaves in a saucepan over medium low heat. After the butter is melted, increase the heat to medium and cook the butter until it turns light brown and develops a nutty aroma. Browning butter usually takes 5-8 minutes, if you try to brown it too quickly it will burn. After the butter has browned, remove it from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.
Use a sieve to strain the butter into a bowl. Using the back of a large spoon to press down on the tea leaves to squeeze out as much butter as possible. Melt 2 tablespoons of the butter in the microwave and add it to the strained butter. Let cool for 15-20 minutes. Add the white and brown sugar and beat on medium high speed with a hand mixer until combined. Add the egg and beat in.
Add the flour, baking soda, baking powder, and salt. Beat on low speed until just combined. Stir in the chocolate chips.
**at this point my dough was too dry so I added in 1 tablespoon at a time of melted butter until I got a cookie dough that was the typical consistency.
Place cookie dough onto baking sheets. The cookies above were 1/4 cup full of dough. The original recipe called for refrigerating dough for 12 hours. I did not and the cookies were still great! Preheat the oven to 350 F. Bake for 10-12 minutes or until the edges have set. The centers will look undercooked, but they will finish baking while on the cookie sheet out of the oven. Leave the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool. This is the key to having soft cookies the next day!