As I type this, it is December and a time when so many of us are busy getting ready for the holidays. An important part of getting ready is often baking. Whether we are making baked goods to give as gifts or as treats for ourselves and families, homemade baked goods are always appreciated, especially cookies! Who doesn’t love a mouth-watering, freshly baked cookie? However, making several types of cookies can be quite time consuming for busy families. Fortunately, cookie exchanges are an easy way to provide a variety of cookies for your family without a lot of effort – unless you are making these cookies and your family eats them all, because they are SO GOOD, before you can participate in the cookie exchange, so you have to make more, and everyone at the cookie exchange asks for extras. So make a double batch and hide some for yourself!
Remember to check out all my other cookie recipes!
THE INSIDE SCOOP
This is an easy cookie to make. Just a few “insider” comments:
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams. By volume, this measure will typically be less than 1 cup. When baking, it is always best to use a food scale to measure dry ingredients, especially flour. However, if you don’t have a food scale, sift the flour three times, then spoon the flour into a measuring cup and use the flat edge of a knife to level it off. This should result in a cup of flour that weighs about 120 grams.
The butter should be room-temperature, but not melty. The orange zest is mixed directly into the butter to infuse the butter with an orange flavor.
Be sure the egg is at room temperature. Cold eggs can result in a lumpy batter and heavy texture. To quickly bring the egg to room temperature before cracking, place the egg in a bowl of very warm (not boiling hot) water for 10 minutes.
Avoid incorporating excess air into the cookie batter by gently folding the wet and dry ingredients together.
I always recommend lining baking sheets with parchment paper. Parchment paper helps to improve uniform browning on the bottom of baked goods, and it ensures that the cookies can be removed from the baking sheet easily.
For a uniform appearance and even baking, chill the cookie dough for approximately one hour to make it easy to handle. When ready to bake, roll the cookie dough into balls and flatten slightly. Space cookies 3″ apart on the baking sheet so they can spread while baking.
Bake until cookies are just starting to brown around the edges.
A mouth-watering chocolate chip cookie enhanced with orange zest and flavoring and almond flour and flavoring. In a small/medium bowl, by hand or on the slowest speed of a mixer, cream together the softened butter and orange zest. Add the sugar and cream together. Add the egg and both extracts to the butter mixture and cream together; set aside. In a medium bowl, whisk together both flours, the baking powder, and salt. Make a well in the middle of the flour mix. Pour the butter/sugar mix into the well; mix together by hand until completely combined. Add the chocolate chips and mix in until chocolate chips are evenly distributed throughout the batter. Refrigerate the cookie dough for approximately 60 minutes, to make it easier to roll the cookie dough into balls. When Ready to Bake: Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. For each cookie, roll the cookie dough into a 1-ounce ball (about the size of a walnut); flatten slightly. Space cookies 3" apart on baking sheet. Bake at 350 degrees for 18-19 minutes until cookies are showing a hint of browning around the edges and are fairly firm to the touch. Remove from the oven and let cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack and cool completely. Repeat with remaining dough. Enjoy!Almond, Orange, Chocolate Chip Cookies
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