![\"SAMSUNG\"](\"http:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2014\/09\/2014-08-30-21.25.11.jpg\")
<\/a><\/p>\n\u00a0Tasters gave both cookies a solid thumbs-up!<\/p>\n
*****<\/p>\n
White Chocolate Chai Cookies<\/strong> Preheat oven to 375F. Line two baking sheets with parchment paper.<\/p>\n Gently melt the butter. I like to use a 2-cup Pyrex cup in the microwave: 30 seconds @ 50% power, swirl, 20 seconds @ 40% power, another round at 40% power if needed, remove. Add the chai. Allow to cool to room temperature.<\/p>\n Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.<\/p>\n Pour the butter\/chai over the sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about a minute. Scrape the paddle and sides, then let the butter and sugar hang out for about five minutes to better dissolve. Then, beat on medium-low for a couple of minutes until fully mixed. Add the egg, mix until fully incorporated. Add the vanilla, mix until fully incorporated.<\/p>\n Add the dry ingredients slowly with mixer on low (I added in three increments), scraping frequently. Don\u2019t overmix! Add the chocolate chips. Mix with the mixer about 3 rotations of the bowl \u2014 then stop and finish by hand.<\/p>\n Refrigerate the dough for about 20 minutes. Use a cookie scoop (mine is a generous tablespoon \u2014 probably about four teaspoons) to place eight scoops on a parchment- or silpat-lined cookie sheet. You need some room for spread. Put ONE cookie sheet in the oven, cook 6 minutes (set the timer!), rotate the pan, and cook for another 3 to 4 minutes. Remove to wax paper to cool.<\/p>\n *****<\/p>\n Chocolate Earl Grey Cookies<\/strong> Preheat oven to 375F. Line two baking sheets with parchment paper.<\/p>\n Gently melt the butter. I like to use a 2-cup Pyrex cup in the microwave: 30 seconds @ 50% power, swirl, 20 seconds @ 40% power, another round at 40% power if needed, remove. Allow to cool to room temperature.<\/p>\n Mix the tea and the gin together in a small bowl. Set aside.<\/p>\n Whisk together the flour, baking soda, baking powder, salt, and cocoa in a medium bowl. Set aside.<\/p>\n Pour the butter over the sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about a minute. Scrape the paddle and sides, then let the butter and sugar hang out for about five minutes to better dissolve. Then, beat on medium-low for a couple of minutes until fully mixed. Add the egg, mix until fully incorporated. Add the gin-chai and mix until fully incorporated.<\/p>\n Add the dry ingredients slowly with mixer on low (I added in three increments), scraping frequently. Don\u2019t overmix! Add the chocolate chips. Mix with the mixer about 3 rotations of the bowl \u2014 then stop and finish by hand.<\/p>\n Refrigerate the dough for about an hour. Use a cookie scoop (mine is a generous tablespoon \u2014 probably about four teaspoons) to place eight scoops on a parchment- or silpat-lined cookie sheet. You need some room for spread. Put ONE cookie sheet in the oven, cook 6 minutes (set the timer!), rotate the pan, and cook for another 3 to 4 minutes. Remove to wax paper to cool.<\/p>\n So we got a new coffee machine at work. Not exactly blogworthy, I know. For a host of reasons, we lease a machine that brews cups individually. It reduces waste — does anybody else remember That Person who would come into the office kitchen, decide the nearly-full-carafe of coffee wasn’t Quite Fresh Enough, and pour […]<\/p>\n","protected":false},"author":1,"featured_media":2540,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2,6],"tags":[],"class_list":["post-2526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-kid-approved"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2014\/09\/2014-08-30-21.24.56.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4ImYM-EK","_links":{"self":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/2526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/comments?post=2526"}],"version-history":[{"count":27,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/2526\/revisions"}],"predecessor-version":[{"id":2562,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/2526\/revisions\/2562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media\/2540"}],"wp:attachment":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media?parent=2526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/categories?post=2526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/tags?post=2526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes about 2 dozen cookies<\/p>\n<\/a>1 stick unsalted butter, melted and cooled to room temperature
\n1 envelope (~ 1 1\/2 teaspoon) finely ground Chai-spiced Tea
\n1 cup plus 2 tablespoons unbleached all-purpose flour
\n1\/4 teaspoon baking soda
\n1\/4 teaspoon baking powder
\n1\/4 teaspoon salt
\n1\/4 cup plus 2 tablespoons granulated sugar
\n1\/4 cup plus 2 tablespoons packed brown sugar
\n1 teaspoon vanilla
\n1 large egg
\n1 cup white chocolate chips<\/p>\n<\/a> <\/a><\/p>\n
\nMakes about 2 1\/2 dozen cookies<\/p>\n<\/a>1 stick unsalted butter, melted and cooled to room temperature
\n2 envelopes (~ 1 tablespoon) finely ground Earl Grey Tea
\n1 tablespoon gin
\n1 cup plus 2 tablespoons unbleached all-purpose flour
\n1\/4 teaspoon baking soda
\n1\/4 teaspoon baking powder
\n1\/4 teaspoon salt
\n1\/4 cup unsweetened baking cocoa
\n1\/4 cup plus 2 tablespoons granulated sugar
\n1\/4 cup plus 2 tablespoons packed brown sugar
\n1 large egg
\n1 cup bittersweet chocolate chips<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"