Brown the Butter: Melt unsalted butter in a medium saucepan over medium-high heat. Stir continuously until golden brown and nutty, about 5-7 minutes.

Prepare Tea Mixture: Grind Earl Grey tea into a fine powder. Combine with cinnamon, cardamom, ginger, star anise, flour, baking soda, and salt.

Mix Sugar and Zest: Combine granulated sugar with fresh orange zest in a large mixing bowl, rubbing the zest into the sugar until fragrant. Add the slightly cooled browned butter.

Combine Wet Ingredients: Add light brown sugar, egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until smooth and creamy, about 2-3 minutes.

Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Add Mix-ins: Fold in dark chocolate chips and candied orange slices gently with a spatula.

Chill Dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes.

Prepare for Baking: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop Cookies: Drop rounded balls of cookie dough onto the baking sheets, spaced about 2 inches apart.

Bake: Bake for 10-12 minutes until edges are set and golden brown, keeping centers soft and gooey. Cool on the sheet for 10 minutes before transferring.