Chocolate Chip Cookies with Almonds and Orange Zest
Almost everyone loves chocolate chip cookies and this crisp-chewy recipe, oozing with semisweet chocolate, is likely to become a classic. These cookies have been taken a step beyond the usual by adding a hint of orange zest and some toasty almonds.
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 2/3 cup (5 oz./155 g) granulated sugar
- 2/3 cup (5 oz./155 g) firmly packed light brown sugar
- Finely grated zest of 1 large orange
- 2 eggs
- 2 tsp. vanilla extract
- 2 1/3 cups (12 oz./375 g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 cups (12 oz./375 g) semisweet chocolate chips
- 1 cup (4 1/2 oz./140 g) slivered almonds, lightly toasted
Space 2 racks evenly in the oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.
In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy. Add the sugars and orange zest and beat until the mixture is well combined. Add the eggs and vanilla and beat until blended. Sift the flour, baking soda and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.
Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10 to 12 minutes, rotating the pans about halfway through the cooking time. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks. Let cool to room temperature or serve warm. Makes about 3 dozen cookies.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011)