Fragrant Earl Grey American Cookies
Chewy American Cookies with an Aromatic Earl Grey Flavor
Introducing American cookies made with melted butter, boasting a delightful chewy texture and a subtle, aromatic Earl Grey fragrance. These cookies are surprisingly easy to make, and the effort you put in is rewarded with a fantastic texture and taste. Let’s bake these fragrant Earl Grey American cookies together!
Yields about 10 cookies- 120g unsalted butter
- 70g muscovado sugar
- 70g granulated sugar
- 1 room temperature egg
- 10g sweetened condensed milk
- 1 tsp vanilla extract (5ml)
- 155g all-purpose flour
- 4 Earl Grey tea bags (approx. 4.5g)
- 1g salt
- 2g baking soda
- 60g milk couverture chocolate
Cooking Instructions
Step 1
First, prepare 4 Earl Grey tea bags. Carefully open the tea bags and finely grind the tea leaves inside into a powder. If you prefer a less intense Earl Grey flavor, you can reduce it to 3 tea bags. Aim for approximately 4.5g of Earl Grey powder in total.
Step 2
Cut 120g of unsalted butter into small cubes and place it in the microwave. Heat in 30-second intervals, for about 3-4 times, until the butter is completely melted. The ideal temperature for the melted butter is around 30-40°C (86-104°F), warm to the touch but not hot.
Step 3
To the melted butter (30-40°C), add 70g of muscovado sugar, 70g of granulated sugar, and 1g of salt. Whisk gently with a hand whisk until just combined. It’s okay if the sugar isn’t fully dissolved at this stage; the goal is to incorporate the ingredients.
Step 4
Add 1 room temperature egg, 10g of sweetened condensed milk, and 1 tsp (5ml) of vanilla extract. Whisk gently again. Avoid overmixing; just combine until everything is incorporated. The sugar doesn’t need to be completely dissolved at this point.
Step 5
Sift 155g of all-purpose flour and 2g of baking soda into the wet ingredients. Sifting helps prevent lumps and results in a more tender cookie.
Step 6
Add the ground Earl Grey powder you prepared earlier. Now, use a spatula to gently fold the mixture. Cut through the batter in a ‘figure 11’ motion rather than vigorously stirring or kneading. Overmixing can lead to tough cookies, so mix just until no dry flour streaks remain.
Step 7
Once the dry ingredients are partially incorporated, add 60g of milk couverture chocolate. You can use chocolate chips or chop the chocolate into chunks as desired.
Step 8
Gently fold in the chocolate until evenly distributed throughout the dough, creating a smooth mixture. Stop mixing as soon as the flour streaks disappear. Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This chilling period helps the dough firm up, making it easier to shape.
Step 9
Divide the chilled dough into portions of approximately 50g each. Shape each portion into a round, slightly flattened cookie and place them on a baking sheet, leaving some space between them.
Step 10
Bake in a preheated oven at 190°C (375°F) for 8 minutes, then reduce the temperature to 170°C (340°F). Once baked to a golden brown, remove from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Cooling on the baking sheet first helps prevent breakage.
