So, you’re preparing a batch of chocolate chip cookies and you’re wondering how to add a twist to the recipe. Rather than revamping a tried-and-true cookie dough, we’re setting our sights on the chocolate chips themselves. This idea infuses dark and white chocolate chips with tea to give them, and the baked goods they go into, a tasty new attitude.
 
The real trick is to pick teas that compliment the chips. Darker, richer teas like Cream of Earl Grey will get noticed in dark chocolate, while a tea like Vanilla Almond Rooibos is a good choice for white chocolate. Use blended teas that contain flavours you’d enjoy on their own or in other recipes like vanilla, fruit, nuts or seeds.
 
This recipe works with chocolate chunks or shavings too. And, once you’ve infused the chips, save the tea bags. Having been infused with chocolate, they in turn make a tasty cup of tea. Can this simple idea get any better? 

Cream of Earl Grey Infused Dark Chocolate ChipsIngredients: for 1¼ cups, or 225 grams
- 4 tablespoons Cream of Earl Grey tea, placed into tea filter bags
- 1 ¼ cups (225g) semi-sweet dark chocolate chips
 
Directions:
- place prepared bags of tea at the bottom of an airtight container.
- pour in dark chocolate chips and add the lid.
- place container into a cupboard (away from moisture, heat or sunlight) and leave for 1 – 2 days. Give the container a shake after a day or so to evenly distribute the tea flavours.

Vanilla Almond Rooibos Infused White Chocolate Chips