Tea Infused Chocolate Chip Cookies

Kitty FloridoOctober 18, 2015

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We are so happy to finally share this recipe! We got together with a bunch of amazing guatemalan bakers to celebrate the one year anniversary of The Baking Room Magazine. We took two different goodies for the celebration: Concord Grape Muffins and these Tea Infused Chocolate Chip Cookies.

How did we add tea to cookies, you ask? We infused the tea in the milk (I let it steep for a little bit over of 15 minutes) and then I took more tea and ground it very finely and added it as well to the dough. We used Dilmah‘s Italian Almond Tea, and the flavor that we got was an amazing combination of spices and chocolate that’s too good to pass on. The amazing things about these beauties is that you get a in-the-middle chocolate chip cookie: not quite chewy nor quite crunchy. You can find Dilmah Tea in the US online here or if you are in Guatemala, visit their Facebook Page!

Congratulations once again to TBR for your first of many anniversaries!

Kitty

Italian Almond Tea Infused Chocolate Chip Cookies

Recipe adapted from Design Love Fest
Yield: 36 cookies

Ingredients:
2 bags of Italian Almond Dilmah Exceptional Tea (or your preferred Black Tea)
6 tablespoons milk, hot
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
pinch of nutmeg
½ cup unsalted butter, softened
¾ cup sugar
½ cup plus 2 tablespoons packed light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup semi-sweet chocolate chipss

Directions:

Heat the 6 tablespoons of milk and steep 1 bag of the italian almond tea for at least 15 minutes. While the milk is steeping, grind the remaining tea bag in a clean coffee grinder or blender until powdered. Set aside.
Preheat the oven to 400°F and line your baking sheets with parchment paper.
In a medium bowl, stir together the flour, baking soda, ground tea, salt and nutmeg, until combined. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until smooth.
Add the egg, vanilla extract, and the milk and mix until combined, scraping down the sides of the bowl. Gradually add the flour, mixing until a smooth dough forms. Stir in the chocolate chips.
Using a scoop, make your cookies and place them on a cookie sheet, leaving 2 inches of space around each ball of dough, until the baking sheet is full. Place the sheet in the oven and bake for 11-12 minutes, or until lightly golden around the edges.
Remove from the oven and allow to cool for 10 minutes before transferring the baked cookies to a wire rack to cool completely.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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