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Bittersweet Chocolate Chip Cookies

Sam Bowman TeaChef Level 1

A more-or-less standard recipe made with bittersweet chocolate and strained gunpowder pulp.

25 m 2


  • 1 1/2 c. chopped bittersweet chocolate.
  • 3 tsp. unsweetened cocoa
  • 1 tsp. baking soda
  • 3/4 c. brown sugar
  • 1 c. butter (2 sticks), softened
  • 2 eggs
  • 1/2 tsp. salt
  • 3/4 c. sugar
  • 2 1/4 c. flour
  • 2 tsp. vanilla
  • 1/2 c. chopped walnuts
  • 3 tsp. dry gunpowder tea
  • 1 c. water


Preheat oven to 375°F and put water on to boil.

Mix flour, baking soda, and salt in a medium bowl.

In a separate bowl, pour boiling water over the gunpowder, just enough to cover the leaves twice over (they will expand).

Once the tea has expanded, blend in a blender or processor until smooth (think spinach curry), then pour it out through a large strainer. Keep the pulp.

Mix the butter, sugar, brown sugar, eggs, vanilla, and tea with a mixer until they are smooth; then gradually add the dry mixture, chocolate, cocoa, and nuts.

Spoon into small cookies on two large trays and bake for 8-12 min.

Prep time: 15 min. Cook time: 10 min.

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