Earl Grey Chocolate Chip Cookies

Preheat the oven to 205 °C and line a cookie sheet with parchment paper or a silpat mat.

Grind the tea in a clean spice grinder (or using a mortar and pestle) into a fine powder.

Heat the milk to hot, and stir in the tea powder to steep while you prepare the rest of the dough.

In a medium mixing bowl, whisk together the flour, baking soda, and salt until combined. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until pale and creamy, about 3-5 minutes.

Add the egg, vanilla extract, and the tea steeped milk (you do not need to strain the tea leaves out) and mix until combined, scraping down the sides of the bowl.

Gradually add in the flour mixture and combine just barely incorporated.

Stir in the chocolate chips.

Scoop out a heaping tablespoons of the dough and place it on the cookie sheet about 5 cm apart.

Bake for 10-12 minutes, or until lightly golden around the edges.

Allow the cookies to cool for 10 minutes on the pan before moving to a wire rack to cool completely.