In the bowl of a stand mixer, beat your butter until soft and airy. Then add your sugar and brown sugar until combined. Then add your eggs and vanilla and beat until combined.
In a small bowl combine your flour, baking soda, salt, cinnamon, ginger, cardamom, allspice, clove, nutmeg, tea leaves and mix until combined. Then slowly add this to your butter mixture and whisk until combined.
Using a spatula fold in your white chocolate chunks.
Line a cookie sheet with parchment paper. Using a large spoon scoop out a heaping spoonful of dough and roll into a ball. Place about 6 cookies at a time on your sheet leaving about 2 inches of space in between each cookie. Slightly press down each cookie with your fingers (just slightly!)
Place your cookie sheet/ cookies in the freezer to rest for 15 minutes.
Bake cookies at 375 degrees for 15 minutes.
Let cookies cool
Repeat bake for the remaining cookies. You should get about 18- 20 large cookies.