Preheat oven to 350F. Line two large baking pans with parchment paper.
In a saucepan over medium heat, add the butter. Once melted, continue to stir until brown specs form at the bottom and it smells nutty, about 5-6 minutes.
Remove the brown butter from heat to stir in the earl grey tea leaves. Let steep 5-10 minutes, depending on how strong you want the taste to be.
In a large mixing bowl, combine the sugar and orange zest. Mix with your fingers to release the orange essences.
Add the eggs, egg yolks, dark brown sugar, and vanilla. Whisk vigorously for 1 minute.
Strain the earl grey tea leaves out of the browned butter and pour the browned butter into the egg mixture. Whisk vigorously for one more minute.
In a separate bowl, mix the flour, baking soda, and salt together. Add to the browned butter mixture and fold all ingredients together.
Fold in the chopped white chocolate chunks.
Using a large cookie scooper, about ¼ cup batter per cookie, evenly distribute the cookies on the prepared baking pans with 3-4”in between each.
Roll each cookie dough ball in granulated cane sugar and (optional) the edges in sesame seeds.
Bake for 10-15 minutes, until centers are set. Halfway into baking, take the pans out to gently bang against the stovetop to interrupt the baking process.
Let cool on the pan for 10 minutes, then transfer to a wire rack.
Enjoy warm or throughout the week with BUBBL’R Orange Dream Freez’r for a complementary refreshment!
