Chocolate Sandwich Cookies With Earl Grey Ganache

Chocolate Sandwich Cookies with Earl Grey Ganache are an elegant treat, perfect for any occasion. The delicate citrus notes of bergamot in Earl Grey tea elevate these cookies to a luxurious dessert experience. If you haven’t tried the pairing of chocolate and Earl Grey tea, you’re in for a wonderful surprise.

These cookies are inspired by a recipe adapted from Tea and Cookies- by Rick Rodgers(affiliate link), a treasure book of tea-infused recipes. The addition of Earl Grey tea to classic chocolate cookies adds an unexpected yet delightful twist. Whether you’re a seasoned baker or trying something new, this recipe is sure to impress.

If you discover you love this recipe, check out my other recipes for cookies and bars you can find on my blog. Among them, you might like these Ghirardelli Chocolate Chip Cookies, Easy Dark Chocolate Walnut Cookies, or these delicious Coffee Flavored Sugar Cookies.

Why You’ll Love These Cookies

If you’ve ever dreamed of elevating a simple cookie into something worthy of a special occasion, this recipe is for you. These cookies are so much more than just a dessert—they’re an experience. Here’s why:

• Unforgettable Flavor: The rich, chocolatey base combined with the aromatic bergamot from Earl Grey creates a flavor profile that’s both comforting and elegant. Each bite feels like a little indulgence and perfect with tea on a rainy afternoon.
• Impressive Yet Simple: While they look and taste like they came straight from a fancy patisserie, they’re surprisingly straightforward to make. Perfect for when you want to wow without the stress.
• Conversation Starter: These are the kind of cookies that make people ask, “What’s in this?”—and then come back for seconds.

Ingredients Needed

• All-purpose flour: Provides structure to the cookies.
• Dutch-processed cocoa powder: Adds a rich chocolate flavor and deep color. You can use natural cocoa powder, but the flavor and acidity will differ slightly.
• Baking powder: Helps the cookies rise slightly. There’s no direct substitute; make sure it’s fresh for best results.
• Salt: Enhances the sweetness and balances flavors. Use kosher or fine table salt.
• Unsalted butter: Adds the necessary fat and flavor to the cookies. Use unsalted butter(salted is not an option) and at room temperature.
• Granulated sugar: Sweetens the cookies and contributes to their texture.
• Light brown sugar: Provides moisture and a slight caramel flavor. Dark brown sugar can be used for a richer taste.
• Heavy cream: The base for the ganache.
• Earl Grey tea leaves: Infuses the ganache with citrusy bergamot flavor. Chai or lavender tea can be used for variation.
• Milk chocolate: Creates a smooth, sweet ganache. Semi-sweet chocolate works, but avoid dark chocolate as it may overpower the flavor of the tea.

Pro Tips for Perfect Cookies

1. Ganache Consistency: Use a 2:1 chocolate-to-cream ratio for a stable, spreadable ganache. For this recipe, 8 ounces of milk chocolate to ½ cup of heavy cream works best.
2. Chilling the Dough: this step is mandatory as logs need time to firm before slicing. If too hard, let them sit at room temperature for 10 minutes before cutting to prevent cracking.
3. Do Not Overbake: Watch the cookies closely. They’re ready when the edges are set but the centers still appear slightly soft.

Creative Variations

• Citrus Boost: Add a touch of orange zest to the ganache for an extra citrus kick.
• Decorative Touch: Dust the assembled cookies with powdered sugar or drizzle melted chocolate on top.

Troubleshooting & FAQs

Storage & Make-Ahead Tips

• Refrigeration: Store cookies in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the unbaked dough logs or assembled cookies for up to 3 months. Thaw in the fridge overnight before baking or serving.
• Make-Ahead Ganache: Prepare the ganache up to 2 days in advance and store in the refrigerator. Let it soften at room temperature before spreading.

When to Serve These Cookies

These cookies are perfect for afternoon tea gatherings, impressing the guests at dinner parties, holiday cookie exchange or romantic occasions like Valentine's Day.

More recipes to love

• Oatmeal Banana Almond Cookies
• Lemon Cream Cheese Cookies
• Walnut Shortbread Cookies
• Easy Oatmeal Peanut Butter Cookies
• Christmas Cookies & Bars From Around The World
• Easy Mexican Wedding Cookies Recipe

📖 Recipe

Chocolate Sandwich Cookies with Earl Grey Chocolate Ganache

These cookies are rounds of chocolate sugar cookies filled with Earl Grey tea chocolate ganache. Perfect for the holidays, as part of the cookie tray exchange or as a gift to the loved ones.

5 from 9 votes

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Course: Dessert

Cuisine: English

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 24 cookies

Calories: 159kcal

Author: Gabriela

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Ingredients

Chocolate Sugar Cookies

• ▢ 2 cups all-purpose flour
• ▢ ½ cup Dutch-processed cocoa powder
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup unsalted butter or 2 sticks at room temperature
• ▢ ½ cup granulated sugar
• ▢ ¼ cup packed light brown sugar

Earl Grey Ganache

• ▢ ½ cup heavy cream
• ▢ 1 tablespoon Earl Grey tea leaves I used a bag of tea
• ▢ 8 ounces milk chocolate finely chopped

US Customary - Metric

Instructions

To make the cookies:

• Cream the butter in a large bowl with an electric mixer at high speed until the butter is creamy, about 1 minute.
• Gradually beat in the granulated and brown sugars until the mixture is light in color and texture, about 3 minutes.
• In a medium bowl, sift the flour, baking powder, cocoa, and salt together.
• Gradually stir in flour mixture to make a soft dough.
• Divide the dough into thirds. Wrap each portion of dough in wax paper to make a log about 5 ½ inches long and 1½ inches in diameter. Twist the ends closed.
• Refrigerate until the dough is chilled and firm enough to cut and hold its shape, at least 2 hours and up to 2 days.
• Preheat the oven to 350F. Line two large baking sheets with parchment paper.
• Using a sharp knife, cut the dough rolls into ¼ inch thick rounds. Place them about 1 inch apart on the baking sheets. (If the dough is chilled until it is very hard, let it stand to soften slightly or about 10 minutes before slicing, or the cookie slice could crack).
• Bake the cookies for about 12 minutes until the edges of the cookies feel firm when lightly pressed. Let cool for 5 minutes on the baking sheet.
• Transfer to wire racks and let cool completely.

To make the ganache:

• Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the earl grey tea. Let stand for 5 minutes. Strain the heavy cream mixture through a wire sieve into a bowl, pressing hard on the tea.
• Return the strained heavy cream to the saucepan and reheat to a simmer.
• Put the chocolate in a small bowl. Add the hot, heavy cream over the chocolate and let stand until the chocolate softens for about 3 minutes. Stir with a silicone spatula until the chocolate melts.
• Place the small bowl in a larger bowl of ice water and let stand, stirring and scraping the sides of the small bowl often with the spatula, until cooled and thickened to a spreadable consistency.
• Place a small amount of ganache on the flat side of a cookie using a pastry bag or a spoon. Press another cookie on top, flat sides together, to form a sandwich. Allow the cookies to rest at room temperature for about one hour to let the ganache set completely.
• Let stand until the ganache sets, about 1 hour.
• The cookies can be stored in an airtight container and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before serving.

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 319IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

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