I have not met many people in my life that are completely void of passion for food. Even if it's just one one item, most of us can name a food we absolutely love. It is this love that has motivated me to add yet another ubiquitous food blog to the endless internet. Hope you enjoy it. Cheers!
This was a recipe that I tried a little over a month ago and was a big hit with my roommate. It went over so well that I made them again when I went to go visit my parents. They are a rich chocolaty cookie with a twist. Very tasty! Although, if you don't like Earl Grey tea, you probably won't care for this recipe either, as my dad found out to his chagrin. For the those who enjoy both chocolate and the essence of Bergamot, I highly recommend whipping up a batch.
Ingredients 1 cup butter, room temperature 1 cup white sugar 2 1/2 tablespoons Earl Grey tea, finely ground in a coffee grinder 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking powder
Directions 1.Preheat oven to 350 degrees F (175 degrees C). 2.Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed. 3.Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets. 4.Bake in preheated oven for 8 minutes. Optional: Pipe melted white chocolate onto cooled cookies