Earl Grey Chocolate Chunk Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup dark brown sugar, lightly packed
• 1/2 cup granulated sugar
• 1 tbsp honey
• 2 teaspoons finely ground earl grey tea, from 2 to 3 tea bags
• 1 large egg
• 1 teaspoon vanilla extract
• 2 bars (100 g each) 70% dark or white chocolate, divided

Directions

1. Position the racks in the top, center and bottom thirds of the oven. Preheat to 350°F. Line 3 baking sheets with parchment.
2. Stir flour with salt, baking powder and baking soda in a medium bowl and set aside.
3. Using a stand mixer fitted with the paddle, beat butter with brown and granulated sugars, honey and tea on medium speed until very light and fluffy, for 3 to 4 minutes. Scrape down sides and bottom of the bowl, then add egg and vanilla extract and mix until roughly combined. Add flour mixture and return to medium-low speed just until the dough comes together. Roughly chop 1 bar of chocolate into medium pieces and mix in until fully combined.
4. Using a medium cookie scoop that’s 2 tbsp in size, scoop dough on the prepared sheets, at least 2-inches (5-cm) apart (you will have 6 scoops per sheet). Roughly chop remaining 1 bar of chocolate into large pieces, then set pieces of chocolate on top of each scoop, gently pressing to adhere.
5. Bake in top, center and bottom thirds of the oven, switching top and bottom sheets halfway through, just until the edges are golden brown and the cookies are beginning to set, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Serve immediately or transfer to a rack and let cool completely for 20 more minutes. (The cooled cookies will keep at room temperature in an airtight container for up to 1 week.)