Recipe: Tangerine and thyme chocolate chip cookies
(Bob Chamberlin / Los Angeles Times)
Tangerine and thyme chocolate chip cookies
Total time: 45 minutes
Servings: Makes about 3 dozen cookies
2 1/2 cups (10.6 ounces) flour
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup (1 ½ sticks) butter, at room temperature
1/2 cup granulated sugar
1 cup light brown sugar
1 1/2 tablespoons tangerine zest (orange zest can be substituted)
1 tablespoon fresh thyme, finely chopped
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1. Heat the oven to 350 degrees.
2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
3. 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.
4. With the mixer running, add the eggs, one at a time, until incorporated. Beat in the tangerine zest, thyme and vanilla.
5. Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined to form a dough.
6. Gently fold the chocolate chips into the dough using a wooden spoon or spatula.
7. 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.
Each of 36 cookies: 137 calories; 2 grams protein; 20 grams carbohydrates; 1 gram fiber; 6 grams fat; 4 grams saturated fat; 22 mg. cholesterol; 13 grams sugar; 79 mg. sodium.
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