So we got a new coffee machine at work. Not exactly blogworthy, I know. For a host of reasons, we lease a machine that brews cups individually. It reduces waste — does anybody else remember That Person who would come into the office kitchen, decide the nearly-full-carafe of coffee wasn’t Quite Fresh Enough, and pour the whole thing out and make a new pot? **I** like this single-serve system because it reduces the opportunities for my co-workers to make a mess that they won’t clean up. I swear I’m going to set up a webcam and catch the lazy individual who keeps leaving dirty dishes in the sink for a week. And then publicly shame her/him.
The old coffee machine used envelopes of finely ground coffee/tea. The new one uses paper pods of finely ground coffee/tea. Not mechanically compatible with each other, clearly. So we had a bunch of leftover envelopes that were going to be thrown out. Now, I don’t like waste. But I also wasn’t going to tear open 100 envelopes of coffee to fill a basket filter to make ONE carafe of mediocre coffee. The tea, on the other hand, kinda tickled my fancy. I’d been drinking the chai fairly regularly and the Early Grey occasionally. So I decided to grab some of each to play with at home.
I paired the chai with white chocolate in a fairly traditional CCC recipe. The spices were subtle and the tea flavor more so — but both were there. Next time I’d probably use two envelopes of the chai — it was almost too subtle. I liked the visual effect of the flecks of tea in the cookie. I chose to let the chai infuse the butter since those spices usually need heat+fat to really bloom.
Earl Grey is pretty strong so I decided to pair it with chocolate. I also used two envelopes because I wanted to ensure the flavor came thru. I chose to steep the leaves in gin and leave out vanilla — trying to reinforce the herbal notes more so than sweet. I tasted NO gin in the final product — so not entirely sure if that was necessary :).
Tasters gave both cookies a solid thumbs-up!
*****
White Chocolate Chai Cookies
Makes about 2 dozen cookies
1 stick unsalted butter, melted and cooled to room temperature
1 envelope (~ 1 1/2 teaspoon) finely ground Chai-spiced Tea
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1 teaspoon vanilla
1 large egg
1 cup white chocolate chips
Preheat oven to 375F. Line two baking sheets with parchment paper.
Gently melt the butter. I like to use a 2-cup Pyrex cup in the microwave: 30 seconds @ 50% power, swirl, 20 seconds @ 40% power, another round at 40% power if needed, remove. Add the chai. Allow to cool to room temperature.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
Pour the butter/chai over the sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about a minute. Scrape the paddle and sides, then let the butter and sugar hang out for about five minutes to better dissolve. Then, beat on medium-low for a couple of minutes until fully mixed. Add the egg, mix until fully incorporated. Add the vanilla, mix until fully incorporated.
Add the dry ingredients slowly with mixer on low (I added in three increments), scraping frequently. Don’t overmix! Add the chocolate chips. Mix with the mixer about 3 rotations of the bowl — then stop and finish by hand.
Refrigerate the dough for about 20 minutes. Use a cookie scoop (mine is a generous tablespoon — probably about four teaspoons) to place eight scoops on a parchment- or silpat-lined cookie sheet. You need some room for spread. Put ONE cookie sheet in the oven, cook 6 minutes (set the timer!), rotate the pan, and cook for another 3 to 4 minutes. Remove to wax paper to cool.
*****
Chocolate Earl Grey Cookies
Makes about 2 1/2 dozen cookies
1 stick unsalted butter, melted and cooled to room temperature
2 envelopes (~ 1 tablespoon) finely ground Earl Grey Tea
1 tablespoon gin
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1 large egg
1 cup bittersweet chocolate chips
Preheat oven to 375F. Line two baking sheets with parchment paper.
Gently melt the butter. I like to use a 2-cup Pyrex cup in the microwave: 30 seconds @ 50% power, swirl, 20 seconds @ 40% power, another round at 40% power if needed, remove. Allow to cool to room temperature.
Mix the tea and the gin together in a small bowl. Set aside.
Whisk together the flour, baking soda, baking powder, salt, and cocoa in a medium bowl. Set aside.
Pour the butter over the sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about a minute. Scrape the paddle and sides, then let the butter and sugar hang out for about five minutes to better dissolve. Then, beat on medium-low for a couple of minutes until fully mixed. Add the egg, mix until fully incorporated. Add the gin-chai and mix until fully incorporated.
Add the dry ingredients slowly with mixer on low (I added in three increments), scraping frequently. Don’t overmix! Add the chocolate chips. Mix with the mixer about 3 rotations of the bowl — then stop and finish by hand.
Refrigerate the dough for about an hour. Use a cookie scoop (mine is a generous tablespoon — probably about four teaspoons) to place eight scoops on a parchment- or silpat-lined cookie sheet. You need some room for spread. Put ONE cookie sheet in the oven, cook 6 minutes (set the timer!), rotate the pan, and cook for another 3 to 4 minutes. Remove to wax paper to cool.
