Black Sesame Earl Grey Cookies

Ingredients

Dough

10 tablespoons salted butter (142 grams)

3 grams loose earl grey tea (about 3 teaspoons or 3 bags worth)

1/2 cup light brown sugar, lightly packed (95 grams)

1/2 cup granulated sugar (110 grams)

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 1/2 cups all-purpose flour, measured using the scoop-and-sweep method (195 grams)

6 tablespoons black tahini*

*Or, make your own black sesame paste

3 ounces black sesame seeds (85 grams or about 1/2 cup)

2 tablespoons honey

1-1.5 tablespoons water

Sugar coating

3 tablespoons granulated sugar 1 gram earl grey tea (about 1 teaspoon or bag)

Directions

1. If making your own black sesame paste, toast the sesame seeds in a 350°F oven for 8-10 minutes or until fragrant. Allow to cool then add to a food processor and grind into a coarse powder. Add the honey and a pinch of salt, and grind on high speed until it forms into a thick, inky-black paste (you'l have to scrape down the sides a few times.) Thin out the paste with a tablespoon of water to start and add a teaspoon or so more if needed. It should be the consistency of natural peanut butter.

2. Heat butter in a saucepan over medium-low heat until melted. Stir in the tea, cover and allow to steep on very low heat for 5 minutes, but don't let it bubble or cook. Remove from heat and allow to cool just until barely warm.

3. In a large bowl, mix the butter and sugars together until there are no lumps. Whisk in the egg and vanilla until smooth. Then mix in the baking soda and baking powder just until evenly distributed.

4. Fold in the flour with a flexible rubber spatula until the last streaks of white disappear.

5. Divide the dough into two bowls and dollop about 3 tablespoons of mix-in (either black tahini or the black sesame paste) in each bowl. Swirl the mix-in into each dough with the sharp edge of a butter knife, but don't over-mix as it will all run together when scooped and baked. There should still be pockets of unincorporated mix-in.

6. Chill the dough, covered, for 30 minutes to an hour, just enough time to get it firm enough to scoop. (The firmer the dough, the better the marbling effect will be.)

7. Scoop out 6 or 7 balls of dough onto two parchment-lined half sheet trays, about 2 heaping tablespoons or 1.6 ounces each. (I like to use a heaping #24 cookie scoop for this.) Chill again, uncovered, for 1 hour.

8. When ready to bake, preheat the oven to 350°F. If using the sugar coating, mix together the granulated sugar and tea in a shallow bowl.

9. Roll each ball in the sugar mixture (if using) and bake one tray on the middle rack for 7 minutes. Give the tray a firm "thwap* or two on the rack or counter, then continue baking for 4 to 5 more minutes, or until the edges are set and beginning to get light brown, and the middle looks just barely underdone. Allow to cool for a few minutes on the tray then transfer to a wire rack to cool completely. Repeat with remaining tray of dough balls.