Tangerine and thyme chocolate chip cookies

Time45 minutes
YieldsMakes about 3 dozen cookies
Tangerine and thyme chocolate chip cookies
(Bob Chamberlin / Los Angeles Times)
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The tangerine has a mild and sweet citrus flavor that is not as bright or prominent as lemon or orange zest, so it doesn’t overpower the thyme. This gives the cookie a soft balance of chocolate and citrus with the fresh earthiness of the thyme peeking through.

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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 about 2 inches apart. Bake until the cookies are set and the edges are golden brown, about 12 to 15 minutes.