Earl Grey Cookies

Let me tell you something.

Earl Grey Cookies

These bad boys are the best way to end the week.

I worked my first full-time unpaid week of work this week. I have to say interning is not rewarding.

People keep saying, “This must be such great experience for you.” The answer? Sure, if you like doing things nobody else wants to willingly do and not getting any recognition for it.

In reality I am tired, or maybe bored, and there is no real incentive in the cycle.

Earl Grey Cookies

I will invest myself in your company when, or if, I am actually a staff member.

These earl grey black and white cookies are the only way to come back from a week like that.

Earl Grey Cookies

They give you a boost and are the best of both worlds.

Who hasn’t wanted both chocolate chip cookies and something a little bit more too?

Earl Grey Cookies

I was actually reading an article about how when you dunk tea in cookies it deepens the flavour, so tea infused cookies should be off the chart amazing.

And I mean, I think they really are.

Also, as an update, step one of revamping Petite Panini is now complete which means more reliable hosting. So, I hope in the future there will be no more days where the site isn’t working, for no apparent reason. Just another reason to celebrate!

Now all I have to do is find a new look that works. I have some things in mind and if nothing else that is something to look forward too!

Earl Grey Cookies

Last but not least… Enjoy the weekend! Maybe make some earl grey cookies.

Earl Grey Black and White Cookies
Author: Stephanie
Prep time:
Cook time:
Total time:
Serves: 24
  • 1 cup salted butter, half room temperature
  • 2 bags of earl grey tea
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg + an extra yolk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/6 cup cocoa powder
  • 1/2+ 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 3/4 cups all-purpose flour, sifted
  • 1 cup chocolate chips
  1. Take 1/2 of the butter, a 1/2 cup, and melt in a saucepan, once it comes to a simmer add both tea bags, and the vanilla and remove from heat. Let steep for 20 minutes.
  2. Once the butter is done steeping, remove tea bags, squeezing out as much liquid as possible out.
  3. In a large bowl add the room temperature butter, and the melted butter too, with the sugars. Cream until pale.
  4. Next in goes the egg and that extra yolk, mix again until just combined. Add in flour and salt.
  5. Now the most important step! Split the dough into two bowls.
  6. In bowl one add 1/2 teaspoon baking soda, mix and then add 1/2 cup chocolate chips.
  7. In the second bowl add 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/6 cup of cocoa powder. Mix until combined and then add the remaining chocolate chips.
  8. Then form a ball from the “white” dough and a ball from the “black” dough and slice them in half, place the two halves together and roll again until you have balls with half white and black mixed together. Repeat with remaining dough. (Alternatively if dough is dryer, crumble and mix them together for a marbled effect. Less tea flavour will come through though.)
  9. Bake for 10 minutes at 350 degrees F.