Chocolate Earl Grey Cookies

I made these pretty much by the recipe except for cutting it in half. I used my tablespoon cookie scoop, baked them 8 minutes on a silpat, and let them cool on the cookie sheet. As others have said, they have a unique flavor which I’m certain no one would recognize, and they are less sweet than many cookies. But those are not bad things. I would especially enjoy serving these at a tea party!

Very buttery and soft. Delicious and easy. Used only 4-5 teabags and unsweetened red cocoa. Excellent

Sprinkling some powdered sugar on top adds just a bit of extra sweetness to balance out the yummy bitterness of the tea and cocoa. Very, very nice!

these cookies are a huge hit whenever i make them. they’re great just following the recipe, but I’ve also modified it to make Vanilla Chai cookies by subbing 1/3 cup of flour for the cocoa and chai tea for earl grey.

Yummy and soft. Thx!

I Love these cookies! I halved the amount of cocoa powder and used 8 earl grey tea bags. Next time might make it 9 or 10 to up the flavor even more! Sprinkled powder sugar on top to finish them off for a snowy look. I can’t stop eating them!

A very good cookie although I did think the cocoa overpowered it a little. I used the tea from three Twinings Earl Grey tea bags (about 3 tsp) and it was already so finely ground that I didn’t do anything more with it. Next time I may use more tea. I also added 1/2 tsp almond extract, which added a bit more depth to the flavor, and 1/8 tsp salt. I chilled the dough for about half an hour, then rolled it into balls, flattened them slightly and pressed them into colored sugar before baking. I think my cookies were bigger than the recipe intended since I only got 2 1/2 dozen and I had to cook them 9 minutes instead of 7 or 8 as other people have reported. They still looked very underdone when they come out, but I let them cool on the pan for about 5 minutes before moving them to a rack, and by then they were perfect.

These were neat to try. The cookie is really cake-like. Very nice texture.

I made some substitutions – margarine for butter, egg replacer for egg – and I didn’t have a coffee grinder, but the cookies turned out wonderfully. I used the advice of other reviewers and only baked 7 minutes. I guess I made my cookies too small, because I ended up with ~60, but all the better for portion control!

I had this cookie from a bakery without the cocoa and it was fan-tab-u-lous! Remember when baking to not over bake at all. Bake through just until done.

Sophisticated cookies! I used Hersheys Dark Cocoa powder, 6 Stash teabags and added a pinch of salt. I made them small, about 1 tsp of dough. I chilled the dough and they barely spread at all. These will become a regular treat around here. Thanks for a lovely new taste.

These cookies have somehow managed to push ahead of chocolate chip cookies as my favorite type of cookie. Everyone who had one loved them and couldn’t get enough. They were soft and cakey, a little crumbly, and very delicious. I added white chocolate chips, which I felt really added to the delicious flavour combo. We used a food processor to grind up the tea, and it worked perfectly. They were really chocolaty, which I personally loved, but someone who isn’t such a big fan of chocolate might want to use less chocolate or a semi-sweet cocoa powder. A great recipe, if you are a tea lover you MUST try it, and I can’t wait to try it with other varieties of tea.

Very unique cookie! I didn’t have a coffee grinder so I had to suffice with just crumbling the tea leaves as best I could with my fingers, they still ended up in rather large pieces but I didn’t mind at all. Definitely an adult cookie, savoury and not overly sweet

epic fail.

You really need to tell people what they are eating or else it just tastes strange. But if you KNOW that flavor is Earl Grey, it makes it pretty cool. The texture of these is perfect. I’ll probably make them occasionally in the future.

Tasted like a less-sweet version of a brownie. Word to the wise – do not overcook! Using the same batter, the second tray of cookies became dry and chalky by adding only an extra minute of cooking. I think 7-7.5 minutes is enough; they will taste better the next day using this time frame.

I made these to fill a super chocolate + earl grey tea craving I’d been having. There’s a coffee shop where I used to live that made a blended drink incorporating these two things, & then my friend from the UK sent me Belgian dark chocolate with earl grey in it. It was lovely. But I needed some more. These cookies certainly filled my craving. The tea was noticeable and enjoyable. The texture of the cookie is pleasant – nice and soft. I agree with another reviewer that the cookie is brownie like. I shared these with my husbands’ fellow graduate students and even the picky ones liked them. I will make again, but I will use more tea and super dark chocolate (just my preference – these were excellent as is).

These were quick, easy, and really tasty. Tastes more like a brownie than a cookie. The batter was really thick, which at first worried me, but they came out beautifully. Do not look like the picture, which was confusing. They look more like the #3 picture. I am definitely making them again. Go really good with the tea they were named after.

Good and tasty. I don’t find them moist but they are fluffy and have a nice taste of earl gray. However by the next day they are very dry and I’m not caring for them.

These are so excellent. Really, they’re a thing I often long for now. I put in a bit more tea than called for, but that’s just a matter of taste. What great little tea cakes they would make; they are actually more of a cake than biscuit, arn’ they ?

these. are. amazing. i brought them to a party and they were INHALED. cannot wait for an excuse to make them again.