Salted Dark Chocolate And Earl Grey Buttermilk Cookies

1. In a pan, melt the butter along with the tea bags. Once melted, cook over medium for 5 minutes, stirring frequently. The butter should be bubbling by the end.
2. Pour butter and tea bags into a heatproof bowl, cover, and let sit for 10-30 minutes (depending on how strong you want the flavor to be). Remove tea bags, squeeze out, and chill butter until it's solid but soft, about 1 hour, before proceeding.
3. In a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add cocoa and salt and combine, scraping down the bowl as needed.
4. Add half the flour to the bowl with the mixer on low, then add half the buttermilk. Repeat with the rest. Using a spatula, fold in chocolate chunks. Place dough in the middle of a sheet of wax paper or plastic wrap and form into a disc. Chill for at least 1 hour.
5. Preheat oven to 350u0b0. Line a baking sheet with parchment paper or a Silpat. Using lightly floured hands, roll out tablespoon-size balls of dough and place them about an inch or so apart on the baking sheet, pressing lightly to flatten.
6. Bake cookies for 12-15 minutes. Let cool for a few minutes, then carefully move to a wire rack. Cookies should be slightly crisp on the outside and fudgy in the middle when cool.
7. Dust lightly with powdered sugar and serve with big glasses of milk.