Ingredients:

  • ½ cup (113g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp Earl Grey tea leaves
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground star anise
  • 1 cup + 2 tbsp (145g) all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup (57g) dark chocolate chips
  • ¼ cup (approx. 30g) candied orange slices, chopped

Instructions:

  1. Melt butter in a saucepan over medium-high heat, then reduce heat to medium-low and cook until brown bits form and it smells nutty. Pour into a mixing bowl to cool slightly.
  2. Grind Earl Grey tea leaves into a powder using a spice grinder or food processor.
  3. In a separate bowl, whisk together the powdered Earl Grey tea, cinnamon, cardamom, ginger, star anise, flour, baking soda, and salt.
  4. In a small bowl, combine granulated sugar and orange zest. Rub together until fragrant and the sugar is infused with orange oil.
  5. Add the orange sugar and brown sugar to the cooled browned butter in the mixing bowl. Cream together until light and fluffy.
  6. Beat in the egg and vanilla extract until well combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  8. Fold in the dark chocolate chips and chopped candied orange slices.
  9. Cover the dough and refrigerate for 30 minutes to prevent spreading.
  10. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  11. Use a cookie scoop to portion out dough onto prepared baking sheets, leaving about 2 inches between cookies.
  12. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  13. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.