A classic at heart, these Earl Grey chocolate chip cookies have crisp edges, soft centers, and molten pools of dark chocolate. Earl Grey is infused into the dough, lending a quiet floral note. There’s something a little moody about them-dark chocolate and tea, a softness to the sweetness, the bergamot lingering.
Ingredients You’ll Need for Earl Grey Chocolate Chip Cookies
All-purpose flour. Hayden Flour Mills All-Purpose Sonora is my go-to; it bakes up soft and tender with a fine, delicate crumb.
Salt. Balances the flavors.
Unsalted butter. Gently melted and infused with Earl Grey, giving the cookies their soft, rich base.
Earl Grey tea. Finely ground; its bergamot note weaves through the cookies and complements dark chocolate.
Sugar. A mix of granulated and light brown sugar for crisp edges and soft centers.
Eggs + egg yolk. The extra yolk adds richness and helps bind the dough.
Vanilla extract. For a sweet, creamy note.
Dark chocolate. A high-quality dark chocolate around 70%, finely chopped—something you enjoy eating on its own.
Earl Grey Chocolate Chip Cookies
Ingredients
½ cup (115 g) unsalted butter
2 Earl Grey tea bags
½ cup + 2 tablespoons (120 g) light brown sugar
⅓ cup (70 g) granulated sugar
½ teaspoon finely ground Earl Grey tea
1 large egg
1 large egg yolk
1½ teaspoons vanilla extract
1½ cups + 1 tablespoon (185 g) all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
180 g dark chocolate (60–70%), chopped
Flaky salt, for finishing (optional)
Instructions
Instructions
- Melt the butter gently over low heat. Remove from the heat, add the Earl Grey tea bags, cover, and steep for 10 minutes until fragrant. Strain out the tea and let the butter cool until just warm to the touch.
- In a small bowl, rub the finely ground Earl Grey into the granulated sugar until fragrant.
- In a large bowl, whisk together the brown sugar, Earl Grey sugar, and infused butter until smooth and glossy.
- Whisk in the egg, then the yolk, followed by the vanilla, until fully emulsified.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and fold just until combined and no dry streaks remain.
- Fold in the chopped dark chocolate.
- Scoop 2-tablespoon portions onto a parchment-lined baking sheet. Chill for 30–60 minutes, or up to 24 hours for deeper flavor.
- Preheat the oven to 350°F. Bake for 11–13 minutes, until the edges are just set and the centers look soft.
- Cool on the tray for 5 minutes. Finish with flaky salt, if using.
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