Yield: 17 cookies
Melt butter in a heavy bottomed saucepot. Remove from heat and add tea leaves. Allow to steep for 20 minutes. Strain out tea leaves, squeezing out as much liquid from leaves.
Pour tea infused butter into the bowl of a stand mixer fitted with a paddle attachment. Add sugar, brown sugar, and vanilla. Beat on medium speed for 3 minutes until smooth.
Add egg and yolk. Beat on medium speed for another 3 minutes until mixture has the consistency of caramel.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running on slow, add flour mixture in three additions. Mix until there are no longer any dry streaks of flour. Scrape down bowl as needed. Fold in white chocolate until thoroughly distributed.
Transfer cookie dough to an airtight container and allow to chill in the fridge for at least 2 hours, overnight is best.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Allow cookie dough to soften at room temperature, about 5 minutes.
Use a size 24 cookie scoop to portion out 17 mounds of dough. Place cookie mounds on prepared baking sheet, spacing them about 2-inch apart. Bake for 15-18 minutes, rotating baking sheet halfway through baking, until edges of cookies are set.
Allow cookies to cool in baking sheet for 5 minutes before transferring to wire rack to cool to room temperature.
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