Wow, 2 years since my last post! How time flies…I haven’t been doing that much recipe development of my own due to some pretty rough winters. I basically turn into a ball of hibernation and binge-watching, and it’s always a relief when springtime motivation kicks back in. I’ve also recently joined instagram (@cararowlands), and sharing photos without a full blog post attached feels so liberating! Hooray for visual communication! I’ve been ogling the beautiful recipes in my new stash of cookbooks lately – Plenty More, Jerusalem, Homemade Decadence, Seriously Delish, and Top With Cinnamon – and am finally feeling inspired.
Thursday night was the launch party for Workshop Studio and Boutique’s annual Spring Trunk Sale, which is always an exciting time of year at the shops! I love to make snacks for it, and it’s always fun deciding what to make. We get a lot of people shopping the sale, so I wanted to make a recipe that could feed many without scaling it up too much – cookies definitely fit the bill. I decided on chocolate chip cookies, but I wanted to put my own stamp on them. Mini chocolate chips meant even chocolate distribution throughout a bunch of small cookies, and browned butter is just about the best thing ever (Joy the Baker recently posted a detailed step-by-step tutorial if you’re intimidated – don’t be, it’s awesome and easy!). The tannins from the tea mellow out the sweetness, so these aren’t screaming out for a glass of milk, though it doesn’t hurt to have one on standby.
I’ve been told these taste like chocolate-dipped London Fogs (thanks Maddy!). Full disclosure: I used Stash’s Breakfast in Paris tea here, which is basically Early Grey with lavender, but the title didn’t quite have the same ring. I’m a huge fan of Earl Grey and chocolate together. The danger is that now that I’ve written up the recipe, I can make this enormous batch of cookies whenever I want…Tea, anyone?
|Browned Butter Earl Grey Chocolate Chip Cookies||
- 1 cup butter, cut into rough chunks
- 1 Earl Grey tea bag, string cut (but bag left intact)
- 1½ cups muscovado sugar
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large pinches fine salt (I used a homemade vanilla salt)
- 2½ cups (approximately) mini chocolate chips
- In a small saucepan over medium-low to medium heat, melt the butter. Leave it alone at first, then when the milk solids rise to the top (it will look foamy) begin to gently stir. Remove from heat when the butter begins to smell nutty and the bits on the bottom are a light amber. Continue to stir and scrape the bottom of the pan until the butter is to your liking. Pour into a glass jar or liquid measuring cup and drop in the tea bag. Let it steep for 10 to 15 minutes, then discard the bag, squeezing out any butter it has soaked up.
- Pour the butter into a stand mixer and add the sugars. Beat on medium speed for about 5 minutes, until the texture has visibly changed and the batter is a light tan colour. Add the eggs and vanilla and continue to beat for another 7 to 10 minutes – it will resemble a gloopy cake batter.
- While the butter and egg mixture is coming together, whisk the flour, baking powder, baking soda and salt together in a medium bowl. When the butter mixture is ready, add the flour mixture to the bowl of the stand mixer.
- Pulse the mixer a few times on the lowest speed, to incorporate the flour slightly without kicking up too much out of the bowl. Mix on medium just until the flour is incorporated. Paddle in the chocolate chips – I like to use a lot, but not so much that the batter won’t hold together. Cover with plastic wrap and set in the fridge for 2 to 8 hours.
- When ready to bake, preheat oven to 350º F. Line two cookie sheets with parchment paper. Using a teaspoon, form small mounds of the cookie batter and place 1 to 2 inches apart on the baking sheets (I fit 20 per sheet, as I was making small cookies). Bake each sheet for about 8 minutes, until the cookies look just set. They will crisp up as they cool. Cool on the pan on the rack for about 8 minutes, then remove to another rack to cool completely. Makes about 10 dozen cookies, if making them small.