Italian Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar
3 eggs
Juice of 1 tangelo
1 teaspoon vanilla
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Finely grated zest from the tangelo
16 leaves of fresh basil washed, dried and finely chopped
1 12 ounce bag of bittersweet chocolate chips
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Directions: |
Directions:Preheat oven to 375º. Cream softened butter with basil, tangelo zest and both sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla and tangelo juice, beating well. Sift together flour, baking soda, baking power and salt. Add flour mixture to butter mixture and beat for 2 minutes. Mix in the chocolate chips and let mixture rest for 10 minutes at room temperature. Use a tablespoon and drop rounded spoonfuls of dough onto a non-greased cookie sheet.
Bake 9-11 minutes or until the cookies are golden brown. Remove from oven and let rest on cookie sheet for 2 minutes. Remove cookies to cooling rack and allow to cool completely before storing in an airtight container. |
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Number Of
Servings: |
Number Of
Servings:about 25 cookies |
Preparation
Time: |
Preparation
Time:about 1 hour |
Personal
Notes: |
Personal
Notes: These cookies stay soft even after the next day, if any are left! The tangelo juice and zest adds a light citrus flavor like a chocolate covered orange, while the basil adds a slight spicy/minty flavor that goes well with the chocolate and citrus flavors. When eating this cookie, think of wine tasting with the tangelo and basil providing overtones to the chocolate. Enjoy!!!!
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