Ingredients (Makes about 2 dozen 1.25" cookies)
- 2 oz bittersweet chocolate, chopped
- 1 cup all-purpose flour
- 4 teaspoons of Earl Grey tea, ground (or less depending on how strong you like your Earl Grey - this amount is on the strong side with bergamot aroma and lingering flavor when you bite the cookie)
- 1 teaspoon baking powder
- 1/4 cup cacao powder
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners sugar, for rolling (don't forget this step for the crackled look!)
Step 1 Make the Dough:
- Grind the Earl Grey tea and blend with dry ingredients (flour, baking powder, cacao powder) and set aside.
- In a mixing bowl fitted with the whisk attachment, mix sugar, eggs and butter.
- Gently heat the chocolate in the microwave in a microwave safe bowl in 30 second increments. (You can also melt in a heat-proof bowl over a pot of simmering water but save the time, LOL)
- Gradually add the melted chocolate to the mixing bowl. Add vanilla.
- Fold the flour blend into the bowl until the flour just disappears.
- Cover and refrigerate until firm, at least a few hours or overnight is recommended.
Step 2 Make the Cookies:
- Pre-heat oven to 350F. Line 2 baking sheets with silicone silpat.
- Roll round teaspoons of dough into balls using your palms. Then roll in confectioners sugar to coat. (don't miss this step! otherwise you won't have the beautiful crackled sugar look with the dark chocolate contrast)
- Place sugar rolled balls on baking sheets. Bake until slightly firm in the center, about 15 minutes.
- Let cookies cool on wire rack.