This Chocolate Black Currant Cookies Recipe is full of floral, fruity flavors and scrumptious, melting chocolate. Made with tea leaves, these cookies are a wonderfully unique treat.
Inspiration for Chocolate Black Currant Cookies
About a decade ago, when I created my Chai Chocolate Chunk Cookies, I was developing a cookie company — in my mind, mostly.
It was going to be all about cookies made with tea, and my company would be called, appropriately enough, ValenTEAna & Co.
I love these Chocolate Black Currant Cookies almost as much as my chai cookies — but they’re 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.
What are the ingredients?
- black currant tea
- all-purpose flour, baking soda, salt
- cocoa powder
- heavy cream
- dried currants
The dried currants mixed with black currant tea and chocolate is truly dreamy!
Can you make black currant cookies ahead?
Yes! Both the dough and the cookies freeze well. If you choose to freeze the dough, you should shape it first.
My advice is to 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!
I have a handful of these tea cookie recipes stored away, and one by one I’ll be sharing them with you.
Enjoy every last crumb of these Chocolate Black Currant Cookies.
Here are a few more cookies made with tea you might like.
More unique cookie recipes:
- Gluten-Free Buckwheat Chocolate Chip Cookies
- Olive Oil Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
- Blueberry Chocolate Chunk Cookies
- Raspberry Chocolate Chip Cookies
- 1/4 cup loose black currant tea, toasted and ground
- 2 1/8 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 cup cocoa powder
- 3 tablespoons heavy cream
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups milk chocolate chunks or chips
- 1 cup dried currants
Line a couple of baking sheets with parchment paper and set aside.
To toast the tea, add it to a small sauté pan and place over medium heat until it's very aromatic, about 3 minutes. Then grind the tea in a spice grinder, or clean coffee grinder -- simply add the toasted tea and grind until it's close to a fine powder.
In the same satué pan where you toasted the tea, add the cream to half of the toasted tea, and over low-medium heat, let it simmer for about 3 minutes. Set this aside to cool a bit.
In a large mixing bowl, combine the flour, cocoa, baking soda, and the remaining half of the toasted, ground tea.
In another mixing bowl, cream the butter with the sugars, molasses, vanilla, and the tea-cream mixture.
Combine the dry ingredients with the butter mixture, stirring only to blend it evenly. Then fold in the chocolate and currants.
Use a cookie scoop or tablespoon to shape the cookies into approximately 2 tablespoon dollops, right next to each other on one of the parchment-covered baking sheets. Cover tightly with plastic wrap and chill until the dough is firm, at least 1 hour.
Preheat the oven to 350°F.
Place the firm dollops of dough a couple of inches apart on another parchment-lined baking sheet. Place in the preheated oven just until the cookies solidify, about 8 to 10 minutes. They should still look doughy when you remove them from the oven — they will firm up a bit as they cool. Leave them on the baking sheet for a couple minutes, then transfer them to a cooling rack.
If you find it easier to get your tea in individual tea in bags, simply use enough to equal 1/4 cup.
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