Bright Moment Co

1. Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
2. In a small saucepan, melt the butter over medium heat, stirring frequently with a wooden spoon until golden-brown milk solids form at the bottom.
3. Reduce heat to LOW. Add the Earl Grey tea leaves and stir for 30 seconds.
4. Remove the saucepan from the heat. Let the tea steep for 3-5 minutes in the browned butter, depending on the strength of flavor you desire.
5. While the tea is steeping, whisk the egg in a mixing bowl until smooth.
6. In the same bowl, add the dark brown sugar, granulated cane sugar, vanilla extract, and vanilla bean paste. Whisk vigorously for 1-2 minutes.
7. Place a mesh sieve over the mixing bowl and pour the browned butter through it, so that the sieve catches any earl grey tea leaves. Set aside the tea leaves for later use. Whisk in the butte until well-incorporated.
8. Add the flour, baking soda, and a generous pinch of salt to the butter mixture. Fold together.
9. Using 1.5 – 2 tablespoons dough per cookie, roll in the palm of your hands, then place on the prepared baking pans. Flatten each cookie with your fingers to be about 1/4″ thick.
10. Sprinkle with a little more cane sugar, gently pressing down with your fingers. Add a pinch of the earl grey tea leaves that were set aside to the centers of each.
11. Bake for 7-8 minutes, until crinkly and set along the edges.
12. Let rest on the baking pan for at least 5-10 minutes, then enjoy!