If you don't have mint tea, Earl Grey will do just fine. The bergamot, or hints of orange, with the chocolate is a comparable substitution for this recipe, says chef Carla Hall.
Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon premium mint tea or Earl Grey tea, finely ground
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
6 tablespoons (3/4 stick) unsalted butter, melted
2 medium eggs, beaten
1 teaspoon vanilla extract
1 tablespoon strongly brewed mint tea
1/2 cup mini chocolate chips
1 cup confectioners' sugar
In a small bowl, stir together flour, granulated sugar, tea, baking powder and salt.
In a large mixing bowl, beat cocoa and butter until combined. Stir in eggs and vanilla. Gradually stir in flour mixture. Fold in chocolate chips. Chill dough for at least 1 hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll dough into 1-inch balls and toss in powdered sugar. Place balls on the baking sheet. Bake until cookies are cracked slightly but soft in the middle if pressed lightly, about 10 minutes. Let stand for 10 minutes. Carefully transfer to a wire rack to cool completely.
Store in an airtight container.
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