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White Chocolate Earl Grey Cookies

White Chocolate Earl Grey Cookies

These soft and chewy Earl Grey Cookies are infused with tea and studded with white chocolate chunks.
Yield: 17 cookies
Prep Time: 30 mins
Cook Time: 20 mins
Chill Dough Time: 2 hrs
Total Time: 2 hrs 50 mins
Course: Dessert
Keyword: cookies, white chocolate, earl grey
Servings: 17
Author: Maryanne Cabrera


  • ¾ cup (6 oz) unsalted butter
  • 3 teaspoons loose leaf Earl Grey black tea (or 2 tea bags)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup (6 oz) high-quality white chocolate chunks


  • 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°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. 


  • Use high-quality white chocolate that lists "cocoa butter" as the first or second ingredient. 
  • Err on the side of under-baked for chewy, soft cookies. Cookies will be very fragile while hot, but will regain their structure as it cools.
  • If you allow cookies to brown in the oven, they will be crispier. 
  • Store cooled cookies in an airtight container for up to 5 days.
All images and text © The Little Epicurean