Lapsang Souchong-flavoured Prune, Walnut and Dark Chocolate Chip Cookies

As I am writing this, I am sitting at our kitchen table inhaling the smell of the last batch of these cookies and listening to the rain outside the window. However much people tell me the weather here in Rome has been atypically wet since I moved here in Rome it doesn’t change the fact that I got to know Rome as a rainy city, maybe not as rainy as London, but rainy nonetheless.

Since coming back from Bali and Singapore just over 2 weeks ago, the temperatures have dropped significantly from the almost unbearable August heat, and for that I am grateful. But I was not prepared to have to pack an umbrella again so soon. What I don’t mind is that there have been at least a couple of days already where I felt the need to brew a cup of the tea, allowing me to enjoy some of the teas I brought back from Singapore. What is even better than cozying up on the sofa with a good book, a warming cup of tea and listening to the rain is doing all of the above while dunking one of these cookies into your tea.

If there wasn’t already a cocktail by the same name, these cookies would be called ‘Dark and Stormy’ as that is exactly what they are. I have loved the combination of dark chocolate and prunes ever since we would make these dark-chocolate enrobed dried fruit parcels for Christmas as children but this was the first time I put both in a cookie. What makes these cookies stand out from the crowd is the smokiness coming from the Lapsang Souchong tea that I mixed in with the flour.

Lapsang-Souchong-flavoured Prune, Walnut and Dark Chocolate Chip Cookies
Makes ca. 2 dozen cookies
Recipe adapted from here

Ingredients

140g all purpose flour
140g rye flour (spelt flour will work as well)
90g prunes
2 tsp lapsang souchong tea leaves
1 tsp baking soda
A pinch of salt
115g butter, at room temperature
150g brown sugar
1 egg
2 tbsp milk
90g prunes, chopped
50g walnuts, chopped
50g dark chocolate, chopped
1/4 tsp sea salt flakes

Directions

1. Start by processing the flour with 90g of the prunes and the tea leaves in a food processor until the prunes and the tea are pulverized. Whisk in the salt and baking soda and set aside.

2. Whisk together the milk and the egg.

3. Cream the butter and the sugar using an electric whisk until combined. Increase the speed on high for 5-10 minutes until the mixture is light and fluffy. Whisk in the egg mixture until just combined.

4. Add the chocolate, remaining prunes and walnuts to the flour. Mix on low until just combined,

5. Place tablespoon sized pieces of dough on a couple of baking trays lined with parchment paper. Place in the fridge for at least 1 hour (and up to one week) before baking.

6. Pre-heat the oven to 175 degrees Celsius, scatter the sea salt over the lumps of cookie dough and bake cookies for ca. 10-12 minutes or until they are puffed up and light brown around the edges but still soft in the centre. Remove from the oven and, after a couple of minutes, place on a drying rack to cool. Once at room temperature, store in an airtight container.