50 min preparation time
280g white chocolate
5 tsp T2 Chai
1 ½ cup plain flour
¾ cup black cocoa powder
½ tsp salt (extra for garnish)
½ tsp baking soda
2 tsp ground instant coffee
1 cup dark brown sugar
¼ cup castor sugar
1 tbsp vanilla bean paste
1 cup 70% chocolate shards/chips
Preheat the oven to 160 degrees celsius.
Place white chocolate in a baking paper lined tray, and bake for 25 - 30 minutes. Check every 5 minutes, and use two forks to break up the chocolate and mix to ensure even colour. Try to make it look like sand, and then set aside to cool.
In a small saucepan, melt butter with the chai tea bags on a medium low heat. Infuse the butter for 20 minutes, then remove the tea bags and allow butter to cool to room temperature.
Using a stand mixer, cream the infused butter; sugars, vanilla bean paste, salt and instant coffee, until soft and pale.
One by one, add the eggs to the butter mix until just combined.
Add the flour and black cocoa powder. The mix should form a soft dough. Then add in your dark chocolate shards.
On two baking paper lined trays, form the dough into 5cm diameter balls, 10 - 12 a tray. Bake the cookies for 15 minutes. 5 minutes before the cookies are ready, pull them out of the oven and sprinkle them with the caramelised white chocolate and flaked salt. Place back into the oven and finish baking.
Let cookies cool slightly and serve with a fresh cup of T2 Chai tea.