When Jing Tea sent me this beautiful tea set with some gorgeous Darjeeling, I knew these gooey tea-infused chocolate cookies would be a match made in heaven. The following recipe makes around 10 cookies:
6 tbsp loose leaf Darjeeling tea
170g unsalted butter
180g granulated white sugar
1 tsp vanilla extract
1 large egg
190g plain flour
1 tsp baking powder
A pinch of salt
180g chocolate, in 1cm chunks
Pre-heat your oven to 190°C. Melt 170g unsalted butter in a saucepan with 6 tbsp Darjeeling loose tea leaves. Simmer on a low heat, stirring occasionally, until the butter starts to brown. Take off the heat and leave to infuse for 10 minutes. Sieve the tea leaves out and then add 180g white sugar and 1 tsp vanilla extract. Beat until well combined. Add 1 large egg and beat again.
In a separate bowl, mix 190g plain flour, 1 tsp baking powder and a pinch of salt. Add these dry ingredients into the wet mix until just combined. Carefully add 180g chocolate chunks – I used a mix of both milk and white chocolate. Bake the cookies for 10 minutes for dark edges and gooey centres.
Disclaimer – I received the tea set and tea as a gift. All opinions my own.