Description
These London Fog Cookies blend Earl Grey tea, vanilla, and white chocolate into soft, chewy bites of comfort. Perfect for tea lovers, they’re an easy and elegant twist on traditional cookies with bergamot aroma and latte-inspired sweetness.
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons finely ground Earl Grey tea leaves
1 ½ cups white chocolate chips
Instructions
1. Grind the Earl Grey tea leaves finely using a spice grinder or mortar and pestle.
2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In another bowl, whisk the flour, baking soda, salt, and ground Earl Grey tea.
5. Gradually mix the dry ingredients into the wet mixture until just combined.
6. Fold in the white chocolate chips evenly.
7. Chill the dough in the refrigerator for at least 30 minutes.
8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop tablespoons of dough onto baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes or until edges are lightly golden and centers are still soft.
11. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days.
For extra floral flavor, try using lavender Earl Grey tea.
Chill the dough longer for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg