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+ servings
Earl Grey chocolate chip cookies

Earl Grey Chocolate Chip Cookie Recipe

yield: 16 cookies
Prep Time: 10 mins
Work Time: 15 mins
Bake Time: 10 mins
4.96 from 21 votes

Special Equipment

  • a 3-Tablespoon cookie dough scoop


For the Earl Grey Chocolate Chip Cookies

  • ½ cup (4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes
  • 1 Tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 teaspoons loose leaf tea)
  • 1 ⅔ cup (7.5 ounces or 213 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup tightly packed (5.65 ounces or 160 grams) light OR dark brown sugar
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 6 ounces (or 170 grams) dark chocolate (between 60% to 70% cacao), from whole fèves or discs OR a high quality chocolate bar, chopped into ½ to 1-inch pieces


For the Earl Grey Chocolate Chip Cookies

  • Prep the butter. In a medium, heavy-bottomed saucepan, melt the butter over low heat, about 10 minutes. Stir regularly to prevent the butter from getting too hot—at no point should the butter sizzle, crackle, or pop. Once the butter has melted, remove from heat and immediately whisk in the Earl Grey tea.
  • Prep the rest of the ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, combine the sugars.
  • Make the cookie dough. Pour the melted butter and tea over the sugars and mix with a heatproof rubber spatula until just combined. Add the egg and vanilla and mix until just combined. Gradually mix in the dry ingredients and mix until just combined. Add the chocolate all at once and mix until evenly distributed throughout.
  • Assemble the cookies. Line a quarter sheet pan with parchment paper. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them next to each other on the sheet pan. Cover the pan loosely with plastic wrap and refrigerate overnight.
  • Prep your pans and oven. Line two half sheet pans with parchment paper. Place the chilled cookie doughs at least 3 inches apart on the prepared sheet pans. Position a rack in the center of the oven and preheat to 350°F.
  • Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
  • Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.


  • Be mindful when melting the butter for these cookies! You don’t want the butter to sizzle, crackle, or pop. I like to chop it up into 1-inch cubes then melt it in a small sauce pot over medium-low heat. Be sure to stir the butter constantly as it melts to help prevent it from overheating.
  • I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at once. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.