Unfortunately, due to the the hairline loss/thinning I have been dealing with- I will be stopping my weekly treat. It is a bit frustrating to think that one thing a week could be having an effect on my hair after all these years.

Polycystic ovarian syndrome is truly the gift that keeps on giving. I love that for myself.

Anyways, these cookies are the latest treat I came up with on a whim. They turned out amazing! Read on if interested in trying something a little different.

About the recipe

These cookies are infused with black tea and have white chocolate chips.

I came up with them upon cleaning out the kitchen cabinet. There was a bag of white chocolate chips in there that were far from expiring and I thought it would be a good idea to use them up.

I usually use white chocolate chips for matcha cookies but I did not have any of the powder on hand. Since I wanted to make the cookies a bit more special than just plain, white chocolate chip ones, I decided to use English Breakfast black tea. I had no idea if the combination would go good together but I thought I would take a risk.

The ending result was a batch of delicious, addictive cookies.

Why you will love the recipe

If you choose to make these cookies, I think you will love them for the following reasons:

• They are easy to make
• Won’t take up too much time
• Easy to find ingredients (you probably already have most of them)
• They taste a bit different than your average cookie but are delicious
• Easily customizable- You can substitute any ingredient with something else and really make them your own.

Ingredients and tools

The ingredients in this cookie recipe aren’t too fancy and there aren’t too many of them. Here is what you will need:

• Regular dry ingredients- Just the same old ingredients that are found in most baked goods.
• 3/4 cup of melted butter (1.5 sticks)- I used salted sweet cream but you can probably use whatever kind of butter you want.
• Brown and white, granulated sugar- The combination of the two makes for a bit of a different flavor profile than only using the white kind.
• 1/4 cup unsweetened applesauce- This is to replace one egg due to me having a bad intolerance to them. You can just use an egg if you want, though.
• Vanilla extract- This is used in a lot of baking recipes. There are different types of extracts out there so you can play around with it and try some other type in the cookies if you want!
• Black tea- My recipe calls for five English Breakfast tea bags from the Bigelow brand. You are free to use whatever five tea bags and brand you have/want. Flavored tea would be really delicious.
• White chocolate chips- This was what I had around but I am sure regular chocolate chips would be great too. Another idea is to substitute the white chocolate chips for pieces of chopped candy in the same amount.

Here is the dishware and kitchen tools you will need:

• Two sheet pans (or one if you have an exceptionally large one).
• Parchment paper.
• Measuring cups and spoons.
• One large mixing bowl.
• One large microwavable bowl (for wet ingredients)
• Large spoons for mixing or spoons and a mixer.
• Cooking gloves or just your bare, washed hands.

How to make them

I am not a professional baker or even that good of one. So if the instructions are janky in your opinion, don’t hesitate to do something the right way!

Here is how to make them:

• Get out your stuff, put parchment paper on your pans and preheat the oven to 350 degrees- I am so incredibly slow at this at getting things ready. To be honest, I am slow at cooking in general.
• Mix all the dry ingredients in the large mixing bowl and set aside. Make sure there are no clumps.
• Melt your butter, steep your tea bags into it- I used five tea bags and steeped them for six minutes to get a stronger flavor. You can play around with this to your liking, though. After steeping, take your tea bags out and squeeze off the excess butter into the bowl. Stir the butter.
• Stir the sugar, vanilla and applesauce into the tea steeped butter. You can use a a mixer but I just used a spoon.
• Mix the wet ingredients with the dry until combined well. Stir in the white chocolate chips.
• Use your hands with or without a cookie scooper if you have one, to take out 22 balls of dough and place on the parchment-lined pans. Make sure to wash your hands before this step. You can use cooking gloves but you are still supposed to wash your hands before putting them on. Just wash your darn hands.
• Bake for 11-13 minutes or until edges are golden brown. Remember that they continue to cook after they are taken out of the oven! If you keep baking them because you think they aren’t all the way done- you will be left with hard, burnt cookies.
• Let them cool in the pan for a few minutes and then on a rack for ten minutes. Store in a sealed container.

Super easy!

The recipe

Ingredients-

• 2 cups of all purpose flour
• 3/4 tsp of salt
• 1 tbsp of cornstarch
• 1 tsp of baking soda
• 5 English Breakfast teabags
• 3/4 cup of butter, melted
• 3/4 cup of brown sugar
• 1/2 cup of white granulated sugar
• 1/4 cup of unsweetened applesauce or 1 egg
• 2 tsp of vanilla extract
• 1 1/2 cups of white chocolate chips

Instructions-

1. Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
2. In a large mixing bowl, mix together flour, salt, cornstarch and baking soda. Set this aside.
3. In a medium sized microwavable bowl, melt 3/4 cups of butter (1.5 sticks). Put the tea bags in the butter and let them steep for six minutes. Take the bags out and squeeze off the excess butter into the bowl.
4. Stir the sugars into the butter until combined well then stir in the applesauce (or egg) and vanilla. Stir until smooth.
5. Add the wet ingredients into the dry ingredients and mix until they just come together (don’t over mix). Stir in the chocolate chips and get them as evenly incorporated as you can.
6. Scoop out portions of dough onto the parchment-lined pans. You should have 22 of them.
7. Bake for 11-13 minutes or until edges are golden. You can turn the pan around half way through the baking time.
8. Remove from the oven and let the cookies cool on the pans for four minutes. Then move them onto a wire rack to cool all the way.
9. Store in a sealed container.

In conclusion

I guess this will be the last treat I make that I can sample. At least they were really good!

These cookies are super easy and allow you to come up with your own variations. If you try them, let me know what you think and if you like them.

Thanks for reading!

Here are some tips on how to make your batches of cookies turn out great.

#cookies #baking #tea #blacktea #bigelowtea #cheatmeal #dessert