Combine all the dry ingredients (flour, earl grey tea, powdered sugar, salt) into a food processor. Pulse a few times.

Add in the butter, vanilla extract and bergamot oil extract (if using).

Pulse a few times until a dough begins to form.

Dump the contents from the food processor onto a large piece of parchment paper.

Gather the dough with your hands and press to form a cylindrical log.

Wrap the log with plastic wrap and place into the fridge for 30 minutes.

Remove the dough from the fridge and use a sharp knife to slice into rounds, about 1 cm thickness.

Place the cut rounds flat onto a baking sheet lined with parchment paper.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Add dark chocolate to a microwave-safe bowl.

Heat the chocolate in 20-second increments, and give it a stir. Repeat until all the chocolate has melted.

Dip the cookies in the melted chocolate, or use a spatula to coat the melted chocolate onto the cookie.

You can also drizzle the melted chocolate over the cookie if you like.

Store in an airtight container at room temperature for up to 1 week.