I wasn’t going to tell you this idea of mine, but I’ve had a change of heart. It was only a “secret” because I still might want to pursue it one day — so, please, don’t steal my idea! Especially since I’m sharing it with you — and only you!
About a decade ago, when I created my Chai Chocolate Chunk Cookies, I was developing a cookie company — in my mind, mostly. Every cookie would be made with tea and my company would be called, appropriately enough, ValenTEAna & Co.
I love these Wild Blackcurrant Chocolate Cookies as much as my chai cookies – but these are quite different. While the chai cookies are full of warming spices, these are full of fruity, floral overtones. And every aromatic bite has bits of chocolate that will melt in your mouth.
After a week of cannellini beans, you need some dessert! Don’t you think?
Make a bunch of dough and freeze half for the weekend! (You’ll need them to serve your guests — after the Spicy Shrimp Pad Thai we’re making later this week!)
And by the way, chocolate and cookies are a great way to say I love you for Valentine’s Day! (You probably knew that, though!)
P.S. I have a handful of these tea cookie recipes stored away, and one by one I’ll be sharing them with you. Exciting, I know!
At least 3 hours ahead of time: Make the cookie dough.
Up to 1 day and at least 20 minutes ahead of time: Bake the cookies.
You can make the dough, shape it, and freeze it! (Keep them in an airtight container or double wrapped in plastic.) Then you’ll have them at the ready to pop in the oven just before guests are arriving. The house will smell great, and everyone will get fresh-out-of-the-oven cookies! The dough can be kept frozen for a few weeks or so — but it’s best to bake it within a week. You can also freeze the baked cookies for a couple of weeks. When I do this, I like to warm them in the oven just before serving.
This is not a sponsored post.