DARJEELING CHOCOLATE COOKIES
A definite perk of packing up hundreds of Golden Tea Harvest packages is the excuse to taste delicious fresh tea. And it would be a crime to drink delicious fresh tea without a delicious fresh teatime accompaniment. So we’ve been taking it in turns to try to outdo each other with ever more heavenly cookies. Finally though, it was Alessandra’s Darjeeling-inspired chocolate cookies which really took the biscuit. Most Tea Garden adopters will have received their spring Golden Harvest flush by now. Pinkies aloft everyone!
- 7 oz Unsalted butter
- 2 tsp Pure vanilla extract
- 1/2 cup Granulated sugar
- ½ cup and 3 tbsp of Light brown sugar
- 1 Egg
- 1 3/4 cup All-purpose flour
- 3/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/4 tsp Salt
- 7 oz Dark chocolate, chunks of chips
- Salt flakes for sprinkling
- 1/2 cup Darjeeling Golden Harvest loose leaf tea
- First infuse the butter with the tea leaves by melting it in a large saucepan and adding the leaves. Stir the mixture for 5-10 minutes on a medium heat until it turns golden brown and develops a nutty aroma. Remove the saucepan from the heat and stir in the vanilla and then allow the mixture to rest for about 10 minutes. Use a sieve to strain out the leaves and make sure you retrieve as much of the butter as possible by pressing down on the leaves. Then leave this to cool for 15-20 minutes.
- In a large mixing bowl add the sugars and combine well, then beat in the egg. Next add the flour, baking soda, baking powder, and salt. Beat everything until they are just combined. Finally mix in the chocolate chunks.
- Get a baking sheet ready with a sheet of parchment paper on it. Prepare each cookie by taking a ¼ cup of dough and rolling it into a ball and then flattening it slightly. Once you’ve filled your tray, cover with plastic wrap and chill in the fridge for at least three hours.
- Once the cookies have hardened, preheat the oven to 375 oF/190oC/GM5. Line a separate baking sheet with parchment paper, put as many cookies as will fit on the tray, leaving a good bit of space for expansion, and sprinkle with a little pinch of salt.
- Bake for 10-12 minutes or until the edges have set, and then let them cool on a rack. Serve with a cup of Darjeeling tea (obviously).