Food

Recipe: Tangerine and thyme chocolate chip cookies

Tangerine


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

2 eggs

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.

Copyright © 2014, Los Angeles Times
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