- 1 cup butter, softened
- 2.5 tbsp. Passion Berry Jolt Tea
- 2/3 cup sugar
- 2 egg yolks
- 1.5 tsp vanilla extract
- 2.25 cups all-purpose flour
- 1/2 cup chocolate chips
- Heat your oven To 325º F while warming your butter
- Crush Passion Berry Jolt leaves until they’re finely ground
- Combine all ingredients in order listed & thoroughly mix
- Roll into balls & place on greased cookie sheet
- Bake for 10 minutes
Cookies are a phenomenally quick and easy way to avoid showing up to a party empty handed. Why not live loose and up the impressiveness level of your cookies? Especially when there’s no more effort than the classic chocolate chip (keep that an insider secret). Plus, I’m willing to bet nobody at your parties has ever had Passion Berry Jolt Cookies. Unless we have the same friends.
Insider tip #1: Tea first. Finely grind your Passion Berry Jolt tea leaves. My favorite method is the tea mill method. Aka, empty a pepper or salt mill (just put the salt in a cup for a hot second), rinse it out, insert tea leaves and grind. Boom! I know, mind blowing. Another method is pestle and mortar. Your choice.
Insider tip #2: Butter should be salted. For cookie consistency reasons. Only got butter of the unsalted variety? Add a few pinches of salt to the mix.
Never separated an egg? Insider tip #3 coming at you. Grab a bowl. Crack egg in half, keeping the yolk in one half. Gently transfer it back and forth between eggshell halves until all egg white has slipped off and into the bowl below. Now you’ve got your yolks and the makings of an egg white omelet. Double win.
Insider tip #4. Butter. If you add butter last and mix it in while still hot from softening in the microwave, it will melt your chocolate chips and spread the chocolate. So, you’ll have Chocolate Passion Berry Jolt Cookies. If you let it cool and add it to the bowl first, that doesn’t happen. The chocolate chips will stay as they normally would in cookies. Both are great. My test market prefers the melted chocolate version, so I pour the butter in last while still hot.
Tip #5: Strut your stuff when you walk into that party, you impressive cookie chef, you.