Double chocolate, double the fun sprinkled in with black tea leaves!
Did you know 84% of American take their tea black? WOW! AND black tea rules the tea world with its benefits not just for mental health or powerful antioxidant, but for oral health! That is right, black tea is amazing for your mouth! I’ll leave the science talk behind and get to the cookies!
I placed the leaves in a mini food processor to finely ground the leaves, this way no big chunks are involved except the chunks of dark chocolate!
You can have your tea and eat it too!
For the chooclate chunks, I rough chopped a baking bar. A baking bar is complete different than chips due to its process in the making. It is made for melting and that is when you get those chocolate pools you see in the photo!
I place the chunk in the mixture and on top right before they go in the oven. That is also how they do it in those pretty magazine cover photos 😉
Lastly, if you are using a hand mixer, always start out on slow speed when combining flour into wet ingredients so the flour doesn’t create a cloud of dust!
Eat more cookies,
Stacie
[recipe-title=”Black Tea Chocolate Chunk Cookies” servings=15-20 time=45min difficulty=Easy print=Yes]
Ingredients
- 2 cups Bob’s Red Mill Baking 1:1 Flour*
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder
- 1 teaspoon black tea leaves, finely ground
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar, packed
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cup dark or bittersweet chocolate, chopped**
Directions
- Pre-heat oven to 350 degrees F. Line baking sheet with parchment. Set aside.
- In a medium bowl, combine flour, cocoa powder, baking soda, salt espresso powder, and leaves together.
- In a standing mixer or using a hand mixer on medium speed, beat butter, sugar, brown sugar, vanilla extract, and eggs together.
- In 2-3 batches, combine flour into wet mixture.
- Fold in half the chocolate into the mixture.
- Roll into 1-1/2 inch balls, flatten the top a 1/4 way down and gently press chocolate chunks in to each cookie. 6 or 8 to a sheet depending on the size of your ball. I like these giant so I make them bigger.
- Bake 9-10 minutes for giant cookies. 8-9 minutes for smaller cookies.
- Remove pan from oven, allow cookies to set on baking sheet for 1 minutes. The residual heat continues to bake the center.
- Repeat until all dough is gone.
- Store in zip-lock or air tight container. If freezing, let cool completely and wrap in plastic wrap then store in zip-lock or air tight container.
*Substitute for all purpose flour or whole wheat, 1:1 ratio.
