Directions
- 1Combine white chocolate chips and 5g loose-leaf Thai tea in a bowl.
- 2Microwave the mixture for 30-second bursts to melt.
- 3Spread the melted chocolate and tea mixture onto a lined baking sheet.
- 4Freeze the chocolate mixture.
- 5Break the frozen chocolate mixture into shards and set aside.
- 6In a large bowl, combine 2 sticks of unsalted butter, 260g granulated sugar, and 50g light brown sugar.
- 7Beat the butter and sugar mixture until light and fluffy.
- 8Add 1 egg to the mixture.
- 9Add 1/2 tsp baking soda, 3/4 tsp kosher salt, 10g loose-leaf Thai tea, and 2 tsp vanilla extract.
- 10Beat the mixture until combined.
- 11Add 260g all-purpose flour to the mixture.
- 12Fold the flour into the dough until just combined.
- 13Portion the dough into 70g cookies.
- 14Layer each cookie with shards of the frozen Thai tea white chocolate.
- 15Freeze the layered cookies for 30 minutes and preheat the oven to 350°F.
- 16Place 4 cookies on a lined baking sheet and bake for 10 minutes.
- 17After baking, bang the pan on the table.
- 18Bake for another 3 minutes.
- 19Use a bowl to round the cookies immediately after removing them from the oven.
- 20Let the cookies cool completely on the pan and repeat with the remaining cookies.
Ingredients
- 6 oz white chocolate chips
- 5 g loose-leaf Thai tea
- 2 sticks unsalted butter
- 260 g granulated sugar
- 50 g light brown sugar
- 1 egg
- 0.5 tsp baking soda
- 0.75 tsp kosher salt
- 10 g loose-leaf Thai tea
- 2 tsp vanilla extract
- 260 g all-purpose flour
Equipment
microwavebaking sheetglass bowlhand mixerspatulakitchen scaleoven mittbowl
Tips
- Let the cookies cool completely on the pan.
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