Earl Grey Chocolate Chip Cookies

by brittany on January 29, 2014

earl grey chocolate chip cookies

These Earl Grey Chocolate Chip Cookies don’t look very special.  They appear somewhat sad and lumpy (though I prefer lumpy chocolate chip cookies–that means there’s plenty of chocolate), right?  Since they come across as rather humble offerings, I could think better of sharing the recipe with you, but that would be purely stingy.  Because, because because, these cookies won our hearts and they didn’t even try very hard.

I would happily eat two handfuls of these cookies every day if my self-control were any laxer than it already is.  In fact, I’m pretty sure I ate two handfuls the day I baked them.  The citrusy bergamot of the tea loves the chocolate and they both shine under a sprinkling of sea salt.  Why don’t people give these to each other instead of flowers?

I’d bookmarked a recipe for Earl Grey chocolate chip shortbread cookies, and when I revisited it I realized it was one of those “steep the tea in the cream for 24 hours, wait some more, and then wait again and have cookies a couple days later” sort of affairs.  Plus, I do like shortbread cookies, but I crave regular, everyday chocolate chip cookies.  After a little research (thanks, internet), I settled on a method:  I whizzed up some loose-leaf Earl Grey in the coffee grinder and added the powder to the butter in my favorite cookie recipe.  Easy.  Fast.  The cookies sport tiny dark flecks of tea which actually does make them rather jolly when you see them in person.

Earl Grey Chocolate Chip Cookies

Note:  the quality of the ingredients especially matters in this recipe.  Use a nice chocolate (I had some callebaut callets leftover, which were fantastic, but you don’t have to go quite that fancy), some good, fresh, loose-leaf Earl Grey, and light, flaky sea salt.

Also note:  this isn’t a huge cookie recipe.  Double it if you like.

Yield:  about 25-30 2″ cookies


1 Tablespoon high-quality loose-leaf Earl Grey tea

1/4 cup unsalted butter, room temperature

6 Tablespoons sugar

6 Tablespoons packed dark brown sugar

1/2 teaspoon salt

1-1/2 teaspoons vanilla extract

1 large egg

1 cup + 2 Tablespoons white whole wheat flour

1/2 teaspoon baking soda

1-1/2 cups chocolate chips or chunks (I like around 60%, but use what you prefer)

Flaky sea salt, to garnish


Using a coffee grinder, pulse the tea leaves until they become a powder.

In a mixing bowl, beat the butter, powdered tea leaves, sugar, brown sugar, salt, and vanilla until smoothly combined.  Beat in the egg, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour and baking soda.  Add the flour mixture to the wet ingredients and beat on low speed, just until the flour is absorbed.  Stir in the chocolate chips.  Refrigerate the dough in the bowl for 1 hour.

Preheat the oven to 375º.  Use a spoon to scoop out dough into approximately 1-1/4″ to 1-1/2″ balls and place them 3″ apart on ungreased baking sheets (or use silpats to line them).  Flatten the dough balls slightly with your palm, and sprinkle them lightly with the sea salt.

Bake for 8-10 minutes, depending on how you like your cookies.  I prefer chewier, doughier cookies, so I usually pull them at 8 minutes or when the edges are just beginning to brown but the middle is still gooey.  Let the cookies cool on the baking sheets atop wire racks for 5-10 minutes, then transfer them directly to the wire racks to finish cooling.  Note:  you may want to wait at least 10 minutes to transfer the cookies if you, like me, underbake them a bit; plus, the underbaked cookies taste best after they’ve cooled completely.

earl grey chocolate chip cookies

{ 4 comments… read them below or add one }

Damon February 9, 2014 at 5:19 PM

I made these today, and I am a fan. They are a little too sweet for my wife and me, so next time I will cut the sugar down by about 1/4 and see how it goes. I can still taste the earl grey, but my wife (who’s more sensitive to sugar than I) could only taste sugar and chocolate.

I made 4 trays, one of which got slightly overcooked, and the subtle earl grey flavor was completely overpowered in that one group. So I agree that ever-so-slightly underdone is the way to go with these cookies, so as to maintain the tea taste.

Note that I used AP flour instead of whole wheat, 60% semisweet chips, creamed the butter/sugar for about 8 minutes, and doubled the recipe. Next time I’ll use 72% chips.

Thanks for the tasty cookie recipe!


brittany February 10, 2014 at 8:04 PM

Yay, I’m glad you tried them. I agree, they’re a bit sweet, but I kind of like that. I do think the darker chips might be a better match for the Earl Grey.


Sarah June 7, 2014 at 9:25 AM

Just made these and they are are great, nice delicate tea flavor in them.


brittany June 7, 2014 at 11:07 AM

That’s great to hear. So glad you enjoyed them.


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