Earl Grey Chocolate Chip Cookies are a refined twist on the beloved classic. Infused with the fragrant essence of finely ground Earl Grey tea and studded with chunks of dark chocolate, these cookies offer an elegant flavor profile that pairs beautifully with a cup of tea or coffee. The floral-citrusy bergamot notes subtly enhance the buttery richness and deep cocoa flavors, making each bite a uniquely aromatic indulgence.
Why You’ll Love This Recipe
- Sophisticated flavor: Earl Grey tea adds a floral, bergamot-infused twist.
- Rich and indulgent: Pockets of dark chocolate create deep, melty richness.
- Soft and chewy: Perfectly tender centers with golden, crisp edges.
- Simple ingredients: Uses pantry staples with one gourmet upgrade—tea.
- Versatile: Great for gifting, teatime, or an elevated everyday snack.
- Aromatic and unique: Offers a sensory experience unlike typical cookies.
- Customizable: Swap dark chocolate for milk or white chocolate as preferred.
- Easy to prepare: A straightforward recipe with minimal fuss.
- Pairs well with beverages: Especially lovely with tea or espresso.
- A new classic: A beautiful blend of tradition and innovation in baking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- finely ground Earl Grey tea leaves
- unsalted butter, softened
- light or dark brown sugar (packed)
- granulated sugar
- large egg
- pure vanilla extract
- dark chocolate, roughly chopped or chips
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and Earl Grey tea.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until well combined.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the chopped dark chocolate or chocolate chips.
- Scoop dough onto prepared baking sheets, leaving space between each cookie to allow for spreading.
- Bake for 10–12 minutes, until edges are golden and centers are soft but set.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: 18 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 220 kcal per cookie
Variations
- Citrus twist: Add 1 tsp of orange zest to highlight the bergamot.
- Milk or white chocolate: Substitute dark chocolate with sweeter alternatives for a milder flavor.
- Earl Grey glaze: Drizzle cookies with a simple Earl Grey tea-infused icing.
- Nut addition: Mix in 1/2 cup chopped walnuts or pecans for added texture.
- Chai-inspired: Use chai tea instead of Earl Grey for a spiced version.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing dough: Freeze scooped dough balls and bake directly from frozen, adding 1–2 minutes to baking time.
- Reheating: Warm cookies briefly in the oven or microwave for that fresh-baked feel.
FAQs
Can I use loose leaf Earl Grey tea?
Yes, simply grind it finely in a spice grinder or use a mortar and pestle.
What kind of chocolate works best?
Dark chocolate (60–70%) complements the tea best, but chips or chunks of any kind can be used.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend designed for cookies.
Can I skip the tea if I don’t like Earl Grey?
Yes, omit the tea for classic chocolate chip cookies or try a different blend like chamomile or chai.
Can I use tea bags instead of loose tea?
Yes, 1 tablespoon of finely ground tea from 2–3 Earl Grey tea bags will work.
How do I know when the cookies are done?
They should have lightly golden edges with slightly soft centers that continue to set as they cool.
Can I chill the dough?
Yes, chilling for 30 minutes enhances the flavor and controls spreading.
Will kids like the flavor?
If they’re used to herbal or citrus flavors, yes—otherwise, consider starting with half the tea amount.
Can I use a mixer or hand-mix?
Either method works well, as long as the butter and sugar are well creamed.
Do they pair well with milk or tea?
Yes, they’re excellent with both—especially black tea, earl grey, or coffee.
Conclusion
Earl Grey Chocolate Chip Cookies combine timeless comfort with elevated flavor, resulting in a cookie that’s as elegant as it is irresistible. Perfect for afternoon tea, cookie exchanges, or a cozy weekend bake, these treats strike a perfect balance of tradition and innovation. Whether you’re a tea enthusiast or simply seeking a more refined dessert, this recipe delivers delightful complexity in every bite.
PrintEarl Grey Chocolate Chip Cookies
Infused with the delicate aroma of finely ground Earl Grey tea, these cookies are a sophisticated twist on the classic chocolate chip. Buttery, tender, and studded with pools of rich dark chocolate, each bite is a balance of floral, citrusy bergamot and deep cocoa warmth—perfect with your favorite cup of tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp finely ground Earl Grey tea leaves
- 1/2 cup unsalted butter, softened
- 3/4 cup light or dark brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 6 oz dark chocolate, roughly chopped or chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and Earl Grey tea.
- In a separate large bowl, cream together butter and both sugars until light and fluffy.
- Add egg and vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined.
- Fold in chopped dark chocolate.
- Scoop dough onto prepared baking sheets, leaving enough space between cookies to spread.
- Bake for 10–12 minutes, or until edges are golden and centers are set but soft.
- Cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Use finely ground tea leaves for even flavor distribution.
- Dark chocolate chunks or chips work equally well depending on desired texture.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg