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SKU
recipe_542_6118351
Earl Grey Creme Cardamom Cookies
Earl Grey Crème Tea and Cardamom Seed add a creamy, unique flavor to a traditional chocolate chip cookie. The resulting combination makes a delicious sweet treat.
Earl Grey Crème Tea and Cardamom Seed add a creamy, unique flavor to a traditional chocolate chip cookie. The resulting combination makes a delicious sweet treat.
7 Tbsp. (1 oz.) Earl Grey Crème Tea
½ tsp. Cardamom Seed , ground
2 tsp. Madagascar Pure Vanilla Extract
½ tsp. Cardamom Seed , ground
2 tsp. Madagascar Pure Vanilla Extract
3 sticks unsalted butter
2 cups + 2 Tbsp. all-purpose flour
¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
¾ cup semisweet chocolate chips
¾ cup white chocolate chips
2 cups + 2 Tbsp. all-purpose flour
¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
¾ cup semisweet chocolate chips
¾ cup white chocolate chips
Prep Time
20 mins.
Total Time
38 mins.
Cook Time
18 mins.
Yield
15 cookies
COMBINE butter and Earl Grey Crème Tea leaves in a saucepan. Bring to a simmer, reduce heat and steep on low for 10 mins. Remove from heat, let sit 10 mins.
POUR through a mesh strainer, pressing on tea to extract maximum amount of liquid, to equal 1 cup melted butter. Allow to cool slightly.
PREHEAT oven to 325°F. Line 2 baking sheets with parchment paper.
COMBINE flour, baking powder, baking soda, and salt in a bowl.
BEAT brown sugar, melted butter, Cardamom Seed, and granulated sugar on medium speed until smooth, about 2 mins. Add eggs and Madagascar Pure Vanilla Extract. Beat until combined.
REDUCE speed to low, add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Stir in chocolate chips by hand.
DROP 2 Tbsp. balls of dough onto prepared sheets. Bake until edges are set but centers are still soft, 15-18 mins., rotating sheets halfway through baking.
COOL 10 mins. before serving.
POUR through a mesh strainer, pressing on tea to extract maximum amount of liquid, to equal 1 cup melted butter. Allow to cool slightly.
PREHEAT oven to 325°F. Line 2 baking sheets with parchment paper.
COMBINE flour, baking powder, baking soda, and salt in a bowl.
BEAT brown sugar, melted butter, Cardamom Seed, and granulated sugar on medium speed until smooth, about 2 mins. Add eggs and Madagascar Pure Vanilla Extract. Beat until combined.
REDUCE speed to low, add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Stir in chocolate chips by hand.
DROP 2 Tbsp. balls of dough onto prepared sheets. Bake until edges are set but centers are still soft, 15-18 mins., rotating sheets halfway through baking.
COOL 10 mins. before serving.
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