Earl Grey Ganache Cookies. {Recipe}

Chocolate, Cookies, Holiday Projects, Tea

I am getting so excited for Christmas.

We’ve trimmed the tree and I’m starting to plan out everything I want to bake this holiday season starting with these Earl Grey Ganache Cookies.

Most everything I’m planning to bake is from the new book by Yotam Ottolenghi and Helen Goh called Sweet.

I purchased it from my local cooking store a few weeks ago and have already made 5+ recipes from it, all of which were out-of-this-world-delicious.

Since I am a huge chocoholic (understatement) I’m going to share with you my riff on their Chocolate “O” Cookies. The cookies in the book are more along the lines of a spicy/holiday flavoured cookie with cinnamon, orange and spice in the ganache.

I went a different route with mine by infusing the ganache with one of my favourite earl grey teas with an intense bergamot flavor.

The grand finale (if you so choose) is rolling the exposed ganache into some finely chopped, freeze-dried strawberries or crushed hazelnut praline from my recipe here (this is optional, but if you’re feeling fancy and festive, then go for it! Either naked or dipped, both ways are scrumptious).

My last thought before we get on with the recipe- the water ganache is absolute genius, it’s lighter and more intensely chocolatey than one which is cream based, so you can eat more cookies, yay!  

Earl Grey Ganache Cookies.

Cookies from SWEET, Ganache adapted from SWEET

Makes 22 using a 2” round cutter

Tools & Ingredients


2 Half Sheet Pans

2″ Scallop cutter or Plain Round cutter 

Large and Small offset spatulas


Flexible, Heat Resistant Spatulas

Bench Scraper


Parchment Paper


Chocolate Cookies

190g unsalted butter, room temperature (70F approx.)

130g granulated sugar

½ tsp diamond kosher salt

220g all-purpose flour

75g Dutch-processed cocoa powder (my favourite is Cacao Barry Extra Brute Cocoa Powder 22/24% – 1 kg)

¼ tsp baking soda


Earl Grey Ganache

1 heaped Tbs your favourite earl grey tea (mine is here)

90g boiling water

1 tsp Vanilla Extract

125g 70% dark chocolate callets or chopped chocolate (my favourite is Callebaut Bittersweet Chocolate 70-30-38 – 2.5Kg)

¼ tsp diamond kosher salt

50g granulated sugar

50g light corn syrup

50g unsalted butter, cut into 2-cm cubes



Freeze-dried strawberries, finely chopped or pulsed a few times in a food processor (I found mine here and they ship to Canada!)


Crushed Hazelnut Praline, find my recipe here


Leave them naked!


Don’t have a kitchen scale? Check out my favourite cup to gram conversion chart here.

Using cup measures instead of weight can be tricky and inaccurate for dry ingredients so I recommend investing in a scale if you can. There’s tons of different options to choose from like this, this or this.


Some of these product links are affiliate links which means when you make a purchase, I will make a commission. This is at no extra cost to you and helps to support this blog (thank you!). I have tried and loved all the products I recommend and link to, but I recommend them first and foremost because they are useful, not because of the small commission received when you purchase them.



  1. Sift all-purpose flour, cocoa powder, and baking soda into a bowl, then, whisk until all ingredients are incorporated.
  2. Place butter, sugar, and salt into a stand mixer with the paddle attachment and whip on med-high for 3 minutes until light and fluffy.
  3. Add the dry ingredients in 2 batches to the butter mixture. Mix on low between each addition and continue to mix until a rough dough forms.
  4. Turn the dough out onto your counter and knead together until smooth and uniform. Use your bench scraper to remove any sticky bits from the counter and add them to the dough. Flatten the dough into a disk before wrapping it in plastic wrap and placing in the fridge for 30minutes.
  5. When the dough is slightly chilled but still malleable, roll it between 2 pieces of parchment paper until it’s 3mm thick. Place on a sheet pan and stick into the fridge to firm up for 30minutes for easier cutting.
  6. Prepare 2 sheet pans with parchment paper and preheat the oven to 350F.
  7. When the dough is firm, remove it from the fridge along with the top piece of parchment and cut out as many 2” rounds as possible from your sheet of dough, placing each onto a sheet tray as you go (use a large offset spatula to help lift them off the parchment). They puff up slightly but don’t spread much so you can place them 2cm, or so, apart.
  8. Gather your excess dough, re-roll it between the same parchment sheets and chill it again before you cut out more rounds.
  9. Bake for 13-16 minutes until firm to the touch (mine took 15-16) and allow to cool completely on the sheet trays.
  1. With the tea in a bowl, pour the boiling water over and allow it to steep for 10 minutes.
  2. Place chocolate, vanilla extract and salt into a medium bowl.
  3. Heat your sugar and corn syrup in a small pot, stirring occasionally, until the sugar is melted. Continue to cook without stirring until it’s turned light amber in colour.
  4. Immediately (and carefully!) pour the water and tea directly into the pot, stirring until the sugar re-dissolves. If the sugar seizes and there are stubborn bits of caramel that won’t melt, then place back over the heat until it’s liquid.
  5. Strain your caramel liquid directly into the bowl of chocolate and leave for 2 minutes or so, until the chocolate has melted. Discard the tea left in the sieve.
  6. Add butter into the chocolate mixture then using small circular motions with your whisk, starting from the center of the bowl and working your way outward slowly, emulsify the ganache. Continue whisking until it’s smooth and glossy, then scrape down the sides of the bowl with your spatula and make sure the whole mixture is homogenous.
  7. Place a piece of plastic wrap touching the ganache directly so condensation and a skin doesn’t form, then place in the fridge for 30minutes to firm up.
  1. Spoon a heaped teaspoon of ganache on the underside of a cookie.
  2. Spread it evenly over the cookie using a small offset spatula, a butter knife, or the back of a spoon.
  3. Sandwich another cookie on top of the ganache. Repeat with the remaining cookies and ganache.
  4. Roll the exposed ganache in finely chopped, freeze-dried strawberries, or crushed hazelnut praline (recipe here).
  5. Enjoy, and try not to gobble them down all at one time.

Let me know in the comments if you’ve tried (or will be trying) this recipe! Can’t wait to see what you bake up 🙂