Thai Tea Cookies

40 mins
Serves 1
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Directions

  1. 1Combine white chocolate chips and 5g loose-leaf Thai tea in a bowl.
  2. 2Combine white chocolate chips and 5g loose-leaf Thai tea in a bowl.
  3. 3Combine white chocolate chips and 5g loose-leaf Thai tea in a bowl.
  4. 4Microwave the mixture for 30-second bursts to melt.
  5. 5Microwave the mixture for 30-second bursts to melt.
  6. 6Microwave the mixture for 30-second bursts to melt.
  7. 7Spread the melted chocolate and tea mixture onto a lined baking sheet.
  8. 8Spread the melted chocolate and tea mixture onto a lined baking sheet.
  9. 9Spread the melted chocolate and tea mixture onto a lined baking sheet.
  10. 10Freeze the chocolate mixture.
  11. 11Freeze the chocolate mixture.
  12. 12Freeze the chocolate mixture.
  13. 13Break the frozen chocolate mixture into shards and set aside.
  14. 14Break the frozen chocolate mixture into shards and set aside.
  15. 15Break the frozen chocolate mixture into shards and set aside.
  16. 16In a large bowl, combine 2 sticks of unsalted butter, 260g granulated sugar, and 50g light brown sugar.
  17. 17In a large bowl, combine 2 sticks of unsalted butter, 260g granulated sugar, and 50g light brown sugar.
  18. 18In a large bowl, combine 2 sticks of unsalted butter, 260g granulated sugar, and 50g light brown sugar.
  19. 19Beat the butter and sugar mixture until light and fluffy.
  20. 20Beat the butter and sugar mixture until light and fluffy.
  21. 21Beat the butter and sugar mixture until light and fluffy.
  22. 22Add 1 egg to the mixture.
  23. 23Add 1 egg to the mixture.
  24. 24Add 1 egg to the mixture.
  25. 25Add 1/2 tsp baking soda, 3/4 tsp kosher salt, 10g loose-leaf Thai tea, and 2 tsp vanilla extract.
  26. 26Add 1/2 tsp baking soda, 3/4 tsp kosher salt, 10g loose-leaf Thai tea, and 2 tsp vanilla extract.
  27. 27Add 1/2 tsp baking soda, 3/4 tsp kosher salt, 10g loose-leaf Thai tea, and 2 tsp vanilla extract.
  28. 28Beat the mixture until combined.
  29. 29Beat the mixture until combined.
  30. 30Beat the mixture until combined.
  31. 31Add 260g all-purpose flour to the mixture.
  32. 32Add 260g all-purpose flour to the mixture.
  33. 33Add 260g all-purpose flour to the mixture.
  34. 34Fold the flour into the dough until just combined.
  35. 35Fold the flour into the dough until just combined.
  36. 36Fold the flour into the dough until just combined.
  37. 37Portion the dough into 70g cookies.
  38. 38Portion the dough into 70g cookies.
  39. 39Portion the dough into 70g cookies.
  40. 40Layer each cookie with shards of the frozen Thai tea white chocolate.
  41. 41Layer each cookie with shards of the frozen Thai tea white chocolate.
  42. 42Layer each cookie with shards of the frozen Thai tea white chocolate.
  43. 43Freeze the layered cookies for 30 minutes and preheat the oven to 350°F.
  44. 44Freeze the layered cookies for 30 minutes and preheat the oven to 350°F.
  45. 45Freeze the layered cookies for 30 minutes and preheat the oven to 350°F.
  46. 46Place 4 cookies on a lined baking sheet and bake for 10 minutes.
  47. 47Place 4 cookies on a lined baking sheet and bake for 10 minutes.
  48. 48Place 4 cookies on a lined baking sheet and bake for 10 minutes.
  49. 49After baking, bang the pan on the table.
  50. 50After baking, bang the pan on the table.
  51. 51After baking, bang the pan on the table.
  52. 52Bake for another 3 minutes.
  53. 53Bake for another 3 minutes.
  54. 54Bake for another 3 minutes.
  55. 55Use a bowl to round the cookies immediately after removing them from the oven.
  56. 56Use a bowl to round the cookies immediately after removing them from the oven.
  57. 57Use a bowl to round the cookies immediately after removing them from the oven.
  58. 58Let the cookies cool completely on the pan and repeat with the remaining cookies.
  59. 59Let the cookies cool completely on the pan and repeat with the remaining cookies.
  60. 60Let the cookies cool completely on the pan and repeat with the remaining cookies.

Ingredients

  • 6 oz white chocolate chips
  • 6 oz white chocolate chips
  • 6 oz white chocolate chips
  • 5 g loose-leaf Thai tea
  • 5 g loose-leaf Thai tea
  • 5 g loose-leaf Thai tea
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 260 g granulated sugar
  • 260 g granulated sugar
  • 260 g granulated sugar
  • 50 g light brown sugar
  • 50 g light brown sugar
  • 50 g light brown sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 0.75 tsp kosher salt
  • 0.75 tsp kosher salt
  • 10 g loose-leaf Thai tea
  • 10 g loose-leaf Thai tea
  • 10 g loose-leaf Thai tea
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 260 g all-purpose flour
  • 260 g all-purpose flour
  • 260 g all-purpose flour

Equipment

microwavebaking sheetglass bowlhand mixerspatulakitchen scaleoven mittbowl

Tips

  • Let the cookies cool completely on the pan.