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 1/3 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 egg and yolk 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