Ingredients:

  • ½ cup unsalted butter (113g)
  • 1 tbsp Earl Grey tea, powdered
  • 1 cup + 1 tbsp all-purpose flour (130g)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup light brown sugar (50g)
  • ¼ cup dark brown sugar (50g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup freeze-dried strawberries, roughly chopped
  • ½ cup white chocolate chips (90g)

Instructions:

  1. Melt ½ cup of unsalted butter over medium-high heat. Reduce heat to medium-low and cook until browned bits appear; transfer to a bowl or stand mixer bowl and let cool.
  2. Grind 1 tbsp of Earl Grey tea into a powder using a spice grinder. In a separate bowl, whisk together flour, baking soda, salt, and powdered Earl Grey tea.
  3. To the cooled, browned butter, add light brown sugar, dark brown sugar, and granulated sugar. Mix until well combined (about 2-3 minutes on medium speed if using a stand mixer).
  4. Incorporate 1 egg and 1 tsp vanilla extract into the butter mixture. Mix until combined (2-3 minutes on medium speed).
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
  6. Gently fold in chopped freeze-dried strawberries and white chocolate chips.
  7. Cover the dough and refrigerate for 45 minutes.
  8. Preheat oven to 350°F (177°C) during the last 15 minutes of chilling.
  9. Line two baking sheets with parchment paper.
  10. Using a cookie scoop, scoop dough onto prepared sheets, spacing them evenly. Bake for 12-14 minutes until edges are slightly brown.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.