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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.
From The Spice & Tea Exchange®7 TBS (1 oz) Earl Grey Crème Tea½ tsp Cardamom Seed, ground2 tsp Madagascar Pure Vanilla Extract
From the Grocer3 sticks unsalted butter2 cups + 2 TBS all-purpose flour¼ tsp baking powder½ tsp baking soda½ tsp salt1 cup packed light brown sugar½ cup granulated sugar2 large eggs¾ cup semisweet chocolate chips¾ cup white chocolate chips
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 TBS 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.
Yield: 15 cookies Total Time: 38 mins Prep: 20 mins Cook: 18 mins
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