Tangerine, Thyme & Chocolate Chip Cookies, definitely a different type of cookie. I had already seen “grown up” cookies that include ingredients like rosemary and also thyme, however the blend with tangerine and chocolate chips helped me decide to give this one a try.
I found this recipe from Los Angeles Times… I am so glad I did. Out of the recipes I have tried this year, so far it’s my favorite cookie, the tangerine and its flavor combination with semi-sweet ch0c0late makes my palate happy. I don’t know if it’s my seasonal allergies or what, but I can’t really taste the thyme in there, although I am positive it contributes to the amazing flavor of this wonderful recipe. Don’t be afraid of the strange ingredient combination, I promise this cookie is delicious!
Tangerine, Thyme & Chocolate Chip Cookies
Recipe from Los Angeles Times/Bob Chamberlin
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¾ cup butter, at room temperature
½ cup granulated sugar
1 cup light brown sugar
1 ½ tablespoons tangerine zest (orange zest can be substituted)
1 tablespoon fresh thyme, finely chopped
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
- Heat the oven to 350 degrees.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer or in a large bowl using an electric mixer, beat together the butter and sugars until light and fluffy, about 3 to 5 minutes.
- With the mixer running, add the eggs, one at a time, until incorporated. Beat in the tangerine zest, thyme and vanilla.
- Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined to form a dough.
- Gently fold the chocolate chips into the dough using a wooden spoon or spatula.
- Using a tablespoon, drop the dough onto a greased baking sheet, spacing the cookies approximately 2 inches apart. Bake until the cookies are set and the edges are golden-brown, about 12 to 15 minutes.
- Cool in baking sheets for 5 minutes, then transfer to a cooling rack until they are completely cool.
© 2011 – 2013, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.