Another cozy drink inspired cookie! Sweater Weather Cookies are the type of cookie that’s best enjoyed warm and fills you up inside and makes you feel cozy, like you’re wrapped up in a soft blanket of cookie goodness. The flavors are inspired by cold weather, warming drinks, like hot cocoa, apple cider, hot buttered rum, chai, or Hong Kong Milk Tea.
This cookie, the second in my Sweater Weather Cookie Series, is a London Fog, an earl grey tea latte drink that was created in Vancouver, perfected in Victoria on Vancouver Island, and popularized by Starbucks. The drink is made with earl grey tea, vanilla, steeped in frothy steamed milk -- like a morning fog (Get it? Get it?!). Some versions have a hint of lavender.
Makes sense, since Vancouver is the land of rain and cold weather, and the city of Victoria is strongly influenced by its British colonial past. Earl Grey Tea is made from bergamot, a citrus fruit-bearing tree that grows mostly in Italy.
Make the Drink: How to Make a London Fog Earl Grey Tea Latte via Tasting Table
About This Earl Grey Cookie
This is a soft earl grey cookie that’s slightly crispy on the edges and chewy in the center. They can be made using earl grey tea bags or loose leaf tea. My cookies are rolled in coarse sugar, earl grey tea leaves, and cacao nibs. The cacao nibs give the cookies a chocolatey flavor and crunchy texture without the overwhelming sweetness of chocolate.
This cookie is unlike any other Earl Grey Cookie that I’ve seen because it has a creamy quality that’s inspired by the latte drink. Most other earl grey cookie recipes are shortbread that’s dipped in chocolate, with a lemon glaze that’s snappy or crumbly like a British biscuit and not the type of cookie I imagined for the Sweater Weather Cookie Series.
Hot Tip! Make the cookies and freeze the scooped dough balls in an airtight container. Break off a dough ball and make fresh baked, warm out of the oven cookies whenever you have a cookie craving.
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Get the Recipe
London Fog Earl Grey Cookie
A hot, steamy London Fog earl grey latte drink in cookie form. Citrusy, bergamot from the earl grey with soft chewy white chocolate and vanilla cookie, rolled in an earl grey cacao nib sugar. These cookies are soft and chewy in the center, and crinkly, crispy on the edges.
Time to Prepare: 1 hour 30 minutes (1 hour chilling time)
Makes 18 approximately 3-inch cookies
1/3 cup (75g) unsalted butter, softened
1 1/2 cup (180g) all-purpose flour
2 tablespoons (14g) malt powder (or substitute dry milk powder)
1/4 teaspoon (1g) baking soda
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
2 teaspoon (4g/2 teabags) finely ground earl grey tea leaves
1 cup (170g/6oz) white chocolate chips
3/4 cup (130g) granulated sugar
1 teaspoon (4g) vanilla extract
2 large eggs, room temperature
1/4 cup (30g) coarse sugar (with large crystals, raw sugar or Turbinado sugar)
1 teaspoon (1 tea bag) finely ground earl grey tea leaves
1/4 cup (30g) Cacao nibs
Flaky Sea Salt for finishing
1. Stir together dry ingredients in a medium bowl: 1½ cups flour, 2 tablespoons malt powder, ¼ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt and 2 teaspoons of earl grey tea leaves. Set aside.
2. Over a double boiler, or in a microwave safe bowl, melt the 1 cup of white chocolate until smooth and runny. Keep warm, set aside.
3. In the bowl of a stand mixer with the paddle attachment, cream the softened ⅓ cup butter and ¾ cup sugar together until smooth and creamy.
4. Add the 2 eggs and 1 teaspoon vanilla extract, mix until well blended. Pour in the melted white chocolate and mix until incorporated and it looks like a shiny batter.
5. Add dry ingredients and mix slowly until just incorporated and there are no flour streaks. The batter will be soft and look similar to thick brownie batter consistency.
6. Chill the batter in the fridge for 1 hour to rest and make it easier to scoop.
7. Make Rolling Sugar Mix: While the cookies are chilling, mix together ¼ cup coarse sugar, 1 teaspoon finely ground earl grey tea leaves, and ¼ cup cacao nibs in a small bowl. Line a baking sheet with a baking mat or parchment paper.
8. Scoop the dough into balls with a 1½ tablespoon cookie scoop. Roll each ball generously in the coarse sugar, tea leaves and cacao nib mixture. Place on the baking sheet at least 2 inches apart, staggered. These cookies will spread a lot during baking.
9. Preheat the oven to 350 degrees F. While the oven is preheating, chill the dough balls in the fridge or freezer before baking so they will spread less.
10. Bake at 350 degrees F for 14-16 minutes until the cookies are a light golden brown color on the edges and light golden on top. The cookies will puff up and then fall slightly as they cool.
11. Remove from the oven and sprinkle each cookie with a small pinch of flaky sea salt. Cool cookies on the baking sheet for five minutes, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container.
Best enjoyed warm. To reheat, warm the cookie in the microwave for 10-15 seconds or just a few minutes in a toaster oven.
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