Sort ingredients
mrthistle
QR Code
Listen
PdfButter & Sugars
Wet Ingredients
Dry Ingredients
Earl grey white chocolate bark:
Earl Grey White Chocolate Bark:
In a pestle and mortar add the contents of your earl grey tea bag and grind until a fine powder. Add to a microwave safe bowl with your 300g of white chocolate. Set aside.
Place your 100g unmelted dulcey chocolate or caramelised white chocolate into a metal bowl and set aside. (This is key as it helps the chocolate to melt as metal conducts heat better).
In a separate microwave safe bowl, melt your 300g white chocolate & ground earl grey powder in the microwave in 15 second bursts until fully melted, being sure to stir in between each burst so the chocolate at the bottom doesn’t burn.
Immediately pour the melted chocolate over the caramelised white chocolate in the metal bowl and mix until all the chocolate is now melted and combined (you do this step to temper the chocolate so you get a nice crack in your bark when you break it into pieces).
Once all the chocolate has melted together, pour onto a parchment lined baking sheet and place in the fridge for at least 20 minutes or up to 2 days.
Once solid, break into rough pieces using a large knife and weight 250g of the chocolate into a container and set aside. This will be for the inside of the cookie dough. The remaining chocolate chunks you can use for the tops of the cookies when they come out of the oven.
Brown the butter & bloom the tea:
In pestle and mortar or coffee grinder, empty one more earl grey tea bag and grind down into a fine powder and set aside.
Brown the butter: Melt 100g of butter over medium heat until it foams and turns golden brown, with nutty aromas. Immediately add the butter into your mixing bowl with the ground earl grey, the Hojicha powder and both sugars & set aside.
Let it cool 10–15 minutes.
Once cooled in your stand mixer with a paddle attachment, cream together the remaining cold cubed butter with the cooled brown butter sugar mix until the butter is spread across the sides of the bowl. This should take at least 3 minutes. Scrape down the side of the bowl.
Now add your wet ingredients: Mix in the egg, egg yolk, vanilla, and miso paste (if using) and mix until smooth and glossy. Around 1-2 minutes.
Combine dry ingredients in a separate bowl: Whisk flour, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix until just combined ( a few flour streaks should remain). Don’t overmix.
Lastly, add in the 250g of earl grey chocolate chunks until just combined being very careful not to over mix. Now scoop your dough into 80-90g balls and place on a baking tray.
Wrap with cling film and place in the fridge. 6. Chill the dough: Chill at least 1 hour in the fridge or preferably overnight for thick, rich cookies.
Preheat oven to 190c, Add your cookies to a parchment lined tray ensuring to leave at least 3 inches between each cookie.
Bake for 9-12 minutes until golden at edges but still soft in the center.
Straight from the oven use a cookie cutter to shape the cookies into round circles whilst they are still hot.
Add your extra chocolate chunks and sprinkle with flaky sea salt immediately after baking.
Let them rest on the tray for 10 minutes before transferring to a wire rack to cool. They are now ready to eat!
Storage: You can store this cookie once baked in an airtight container at room temp for up to 3 days. It will last longer in the fridge, 5 days, but please bring it back to room temp or heat slightly before eating for the best cookie eating experience.
Bakers Notes:
This is meant to be quite a fragrant cookie that really has a nice aroma and taste of tea. If you would prefer less tea, you can leave out the extra earl grey in the dough.
As with all my cookie dough recipes, the miso is optional but it really does add a depth of umami flavour that just can’t be replicated with salt. Please don’t stress if you don’t have it though, the cookies will still be so delicious.
*What is seed chocolate and what does it do? When tempering chocolate seed chocolate is your best friend. It’s essentially the chocolate you add into the melted chocolate that helps to temper the chocolate - give it that shine and perfect snap. Why would you want this? Well it helps your chocolate to hold shape when baking and allows you to handle it without it melting too quickly, just like a chocolate bar. Without tempering the chocolate becomes extremely soft, extremely quickly.