Earl Grey & Chocolate Cookies

Earl Grey & Leftover Easter Chocolate Cookies with a sprinkle of Maldon Flaky Salt AD

Notes: This recipe uses leftover easter chocolate as chunks, but it can absolutely be made with any chocolate you have on hand.

Makes: 10-12

Prep/Cooking Time: 35-40 minutes

Ingredients 

220g Unsalted butter

2 Tbsp Loose Leaf Earl Grey Tea

270g Plain Flour 

10g Cornflour 

¾ tsp Baking Soda 

¾  tsp Sea Salt

220g Granulated Sugar 

50g Dark Brown Sugar 

1 Large Egg  

½ Tsp Vanilla Extract 

2 Tbsps Lemon Juice 

150g Leftover Easter Chocolate, broken into different sized chunks

Flaky Maldon Salt, to garnish

Method:

1. Preheat the oven to fan 180°C. Line 2 baking trays with baking paper.

2. Add the butter into a saucepan and place onto medium heat. Cook, stirring, until the butter foams, turns brown and smells nutty, 5-10 minutes. Transfer into a large bowl and stir the earl grey through. Set aside to cool down. 

3. Meanwhile, in another bowl, mix the flour, cornflour, baking soda and sea salt.

4. Once the butter has cooled, add both sugars and whisk together until incorporated. Then crack the egg in and whisk in the vanilla and lemon juice.  

5. Fold the flour mixture and easter chocolate chunks into the sugar mixture until a cookie batter forms. (At this point you can also chill the dough until ready to use for a more flavourful, chewier cookie.)

6. Scoop around 85g of cookie dough into rounds and place onto a baking tray, making sure to space them out by at least 5cm. Sprinkle with Maldon flaky salt. 

7. Bake until the edges are golden, 12-15 minutes. Remove from the oven and lightly bang onto the countertop to deflate the cookies, set them aside to cool for 10-15 minutes, before transferring onto a wire rack to cool fully.