The rockers are getting a good use this summer
Mostly in the mornings for pre-breakfast coffee
But sometimes in the afternoon as well
If it isn't too hot
Which, surprisingly it hasn't been this summer on the prairie
There is nothing like a rocker in the shade of an east facing porch
on a warm afternoon
With glasses of freshly brewed icy tea with lemon
(half black tea and half Earl Grey)
And a nosh
A must try
a new chocolate chip cookie
Earl Grey Chocolate Chip Cookies
They're surprisingly good
although a bit fussy
ala Martha Stewart
rather than Martha Scott!
But it is nice to sit in the rocker sip tea
and munch on a tea cookie
And watch cars and walkers and bicyclers go by.
And chat about what the day held for each of us.
Jim doesn't often join me for tea.
But I think those large chocolate chip cookies
tipped the scales for him!
The recipe . . . which does make a good cookie!
EARL GREY CHOCOLATE CHIP COOKIES
1/2 c. Earl Grey tea leaves
1 T. vanilla
1/2 c. sugar
1/2 c. plus 3 T. light brown sugar, tightly packed
1 3/4 c. flour
3/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
10 ounces chocolate chunks or chips (dark or semi-sweet)
In a large saucepan, brown 1/2 cup unsalted butter by melting over medium-low heat. Once the butter is fully melted, increase the heat to medium and stir occasionally, cooking the butter until it turns golden brown and develops a nutty aroma. Once the butter has browned, remove from heat and immediately whisk in 1/2 cup Earl Grey tea leaves and 1 tablespoon pure vanilla extract. Set aside to rest for 30 - 45 minutes.
Once the tea has infused the butter, strain the tea and butter mixture into the bowl of an electric miser, using a large wooden spoon to press down on the leaves. You want to squeeze out as much butter as possible. Melt the remaining 1/4 cup of unsalted butter and add to the butter you've squeezed from the tea.
Add the sugars. . Using the paddle attachment, beat on med-high speed for 10 minutes until well combined and the mixture has turned light and fluffy. Add two eggs, one at a time.
. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture, beating until just combined. Add 10 ounces of chocolate chips and beat until just combined.
Halve the cookie dough and shape each portion into a log about 2 inches in diameter. Cover each log well in plastic wrap. Once both logs are covered in plastic wrap, refrigerate for 15 minutes to firm up the dough.
Once the dough is a little firmer than it was, take out the logs and use the palm of your hands to roll them against a hard surface to create perfect logs. Chill in the refrigerator for at least 10 - 12 hours, preferably overnight.
Once the cookie dough is sufficiently chilled, preheat the oven to 375 (F) and prepare a baking pan by lining it with parchment paper or a Silpat.
Remove the cookie dough logs from the refrigerator, Cut into 1-inch thick rounds, and space each round at least 4 inches apart from each other. Gently press each cookie round with the back of your hand and bake for 10 to 12 minutes, or until the edges have set. The centers will look undercooked, but the cookies will firm up as they cool. Remove the baking sheet from the oven and place on a wire rack to cool. Allow the cookies to cool on the baking sheet for about 8 to 10 minutes, before transferring to a wire rack to cool completely.