Citrusy Earl Grey White Chocolate Chunk Cookies
These Citrusy Earl Grey White Chocolate Chunk Cookies are super chewy like a snickerdoodle with light floral and citrus notes from the earl grey tea and orange zest, and toffee notes from the browned butter. It’s seriously the best summer cookie for when you’re craving something not overly sweet!
Ingredients you’ll need:
- unsalted butter
- brown sugar
- granulated cane sugar
- vanilla extract
- flour
- baking soda
- oranges
- earl grey tea leaves
- egg yolks
- white chocolate
- (optional) sesame seeds
Light Brown Sugar VS dark brown Sugar?
The main difference between light and dark brown sugar is the amount of molasses added during the sugar production.
Light brown sugar has a milder molasses flavor and is great when cooking savory dishes, baking more cake-like baked goods, and provides a lighter baking texture.
Dark brown sugar has a darker and richer color that gives cookies a chewier texture.
what does earl grey tea taste like?
The main flavor in Earl Grey Tea is bergamot which is a type of citrus fruit with tasting similarities to the Meyer Lemon and a little bit of grapefruit. It’s very floral with distinct lemony citrus notes.
what is the best way to store homemade cookies?
The best way to store soft cookies is in an airtight container or ziplock bag lined with parchment paper. First, you want to allow the cookies to completely cool. Then, you’ll place them in your container in single layers, each layer separated by a piece of parchment paper or wax paper to keep the cookies from touching each other.
Bake with me!
Citrusy Earl Grey White Chocolate Chunk Cookies
Ingredients
- 2 sticks Unsalted Butter
- 2 tbsp Earl Grey Tea Leaves
- 2/3 cup Granulated Cane Sugar + more for rolling
- Zest of 2 Oranges
- 1 1/3 cup Dark Brown Sugar
- 2 large Eggs
- 2 Egg Yolks
- 2 tsp. Vanilla Extract
- Juice of ½ Orange
- 2 ½ cups All Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Fine Baking Salt
- 2 cups Chopped White Chocolate
- Optional 1/3 cup Sesame Seeds
Instructions
- Preheat oven to 350F. Line two large baking pans with parchment paper.
- In a saucepan over medium heat, add the butter. Once melted, continue to stir until brown specs form at the bottom and it smells nutty, about 5-6 minutes.
- Remove the brown butter from heat to stir in the earl grey tea leaves. Let steep 5-10 minutes, depending on how strong you want the taste to be.
- In a large mixing bowl, combine the sugar and orange zest. Mix with your fingers to release the orange essences.
- Add the eggs, egg yolks, dark brown sugar, and vanilla. Whisk vigorously for 1 minute.
- Strain the earl grey tea leaves out of the browned butter and pour the browned butter into the egg mixture. Add the orange juice, as well. Whisk vigorously for one more minute.
- In a separate bowl, mix the flour, baking soda, and salt together. Add to the browned butter mixture and fold all ingredients together.
- Fold in the chopped white chocolate chunks.
- Using a large cookie scooper, about ¼ cup batter per cookie, evenly distribute the cookies on the prepared baking pans with 3-4” in between each.
- Flatten each cookie to 1" thick, then roll edges in sesame seeds. Lastly, roll the entire cookie dough shape in the sugar. Place back on the pan.
- Bake for 10-15 minutes, until centers are set. Halfway into baking, take the pans out to gently bang against the stovetop to interrupt the baking process.
- Let cool on the pan for 10 minutes, then transfer to a wire rack.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!
Awe so happy to hear 🙂
The recipe was delicious! I used dark chocolate instead of white, and it paired nicely. I also tried it with a mix of black and white sesame seeds, and it was very pretty. The only confusing thing is that “orange juice” is listed in the ingredients, but you don’t add it anywhere in the recipe.
Hi Annie! I’m so excited to hear that you loved them 🙂 And so sorry for any confusion! I have fixed that in the recipe. You add the orange juice to the batter at the same time as the brown butter.
okay so lauren I LOVED this recipe so so so much!!!! I did make some tweaks (I can share if you’d like to know but don’t want to take away from your stunning recipe) and they turned out absolutely incredible, you are such a phenomenal chef and I’m going to make so many more recipes from your website, I think the brookies are going to have to be next 🥹🥹🤍🤍🤍🥰🥰🥰🫶🏽🫶🏽
You’re literally so sweet! Thank you, Laia! And I’d absolutely love to know your tweaks – we’re all chefs here 😉
Hi! I am so excited to make this soon! Just to clarify, are you suggesting to take it out halfway through the bake to bang it on the stovetop? I have never done that and just wanted to make sure I understand this right!
Hi Maya! Yes, that is correct! It’s funny sounding but helps to interrupt the baking process and create that crinkle effect. Hope you enjoy!! These are one of our all time favsss
This was incredible!! Perfect texture, refreshing taste, and just the right amount of sweetness. I froze some and reheated it. They were just as good! Thank you for sharing such a wonderful recipe!
It’s a great recipe!