I almost called these cookies "Earl Greyer" but decided that's what we'd name our Weimaraner...if we ever get one.
This cookie is inspired by some chocolates my parents brought back from Belgium. Yup...they take off to Brussels, and all I got was some Earl Grey tea-flavored Neuhaus chocolates. Who am I kidding? That was the perfect souvenir...way better than any T-shirt they could have gotten me.
Unfortunately, I haven't been able to find those chocolates anywhere. That's the reason I came up with this recipe: to duplicate the flavor of those chocolates Mumma and Puppa brought home for me.
It may sound odd, but tea and chocolate go really well together. The rich, bitter-but-sweet flavor of the dark chocolate and the lightly floral and citrusy, smoky undertones of the tea are delicious. One warning, though: These pack a caffeine kick, so you might want to use caffeine-free earl grey tea if you'll be eating these cookies past lunchtime.
I use three kinds of chocolate in this cookie: cocoa powder, melted dark chocolate, and dark chocolate chips. For the tea, I simply cut open tea bags and emptied their contents. (I used Twining's Earl Grey tea.) These cookies are rich and fudgy like brownies but with a refined, elegant flavor you'd find in a schmancy truffle from a chocolatiere.
Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Dark Earl Grey Cookies.)
1 stick butter
1 1/4 cups dark brown sugar
1/4 cup white sugar
1/4 cup cocoa powder
1 egg yolk
1 1/2 teaspoons vanilla
2 ounces melted dark chocolate
Contents of 4 Earl Grey tea bags
1 1/2 cups oatmeal
1 1/2 cups flour
1 cup dark chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
Contents of 1 Earl Grey tea bag
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Roll each dough ball in turbinado or raw sugar.
- Place sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until edges are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.