Brown Butter Earl Grey Cookies

Ingredients

• 0.5 cup Butter
• 1 tbsp Earl Grey tea (About 3 tea bags; finely ground)
• 1.667 cup All-purpose flour
• 0.5 tsp Baking soda
• 0.5 tsp Baking powder
• 1 tsp Salt
• 0.5 cup Brown sugar
• 0.25 cup Granulated sugar
• 1 Egg (Room temperature)
• 1 Egg yolk (Room temperature)

Steps

1. 1

   Add the butter to a saucepan over medium heat and stir continuously. Cook for about 5–8 minutes, until it foams, turns golden brown, and smells nutty.

2. 2

   Remove the saucepan from the heat. Whisk the finely ground Earl Grey tea into the brown butter, then transfer the mixture to a bowl and let it cool.

3. 3

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

4. 4

   In a bowl, whisk together the flour, baking powder, baking soda, and salt.

5. 5

   In a separate large bowl, combine the brown sugar and granulated sugar.

6. 6

   Pour the cooled butter mixture over the sugars and whisk to combine.

7. 7

   Add the egg and egg yolk and whisk until smooth.

8. 8

   Fold the wet mixture into the dry ingredients just until combined.

9. 9

   Portion the dough using 1½ tablespoons per cookie. Place the portions on the prepared baking sheet, spacing them 2–3 inches apart.

10. 10

    Bake for 10 minutes, until the edges are slightly golden.

11. 11

    Let the cookies cool on the baking sheet for 10–15 minutes, then transfer them to a wire rack to finish cooling.

Notes

The source gives an approximate yield of 16 cookies. It does not specify how long to cool the brown butter before mixing it into the sugars or how long the cookies take to finish cooling on the rack.

Nutrition per serving

• dessert
• cookies
• baking
• brown butter
• Earl Grey
• fall
• vegetarian