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Tangerine and thyme chocolate chip cookies

It was a casual Saturday evening dinner about six months ago. I was preparing a rosemary pork roast with a few dishes on the side when, like a smack in the face, I was hit by a happy accident. Here's ... Read more

Total time: 45 minutes | 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 1/2 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

Step 1Heat the oven to 350 degrees.

Step 2In a medium bowl, sift together the flour, baking powder and salt. Set aside.

Step 3In 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.

Step 4With the mixer running, add the eggs, one at a time, until incorporated. Beat in the tangerine zest, thyme and vanilla.

Step 5Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined to form a dough.

Step 6Gently fold the chocolate chips into the dough using a wooden spoon or spatula.

Step 7Using 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.

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