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Tangerine, Thyme & Chocolate Chip Cookies, definitely a different type of cookie. I had already seen “grown up” cookies that include ingredients like rosemary and also thyme, however the blend with tangerine and chocolate chips helped me decide to give this one a try.

I found this recipe from Los Angeles Times… I am so glad I did.  Out of the recipes I have tried this year, so far it’s my  favorite cookie,  the tangerine and its flavor combination with semi-sweet ch0c0late makes my palate happy.  I don’t know if it’s my seasonal allergies or what, but I can’t really taste the thyme in there, although I am positive it contributes to the amazing flavor of this wonderful recipe. Don’t be afraid of the strange ingredient combination, I promise this cookie is delicious!

Helga

Tangerine, Thyme & Chocolate Chip Cookies

Recipe from Los Angeles Times/Bob Chamberlin

Ingredients:
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¾ cup butter, at room temperature
½ cup granulated sugar
1 cup light brown sugar
2 eggs
1 ½ tablespoons tangerine zest (orange zest can be substituted)
1 tablespoon fresh thyme, finely chopped
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips

Procedure:

1. Heat the oven to 350 degrees.
2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
3. 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.
4. With the mixer running, add the eggs, one at a time, until incorporated. Beat in the tangerine zest, thyme and vanilla.
5. Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined to form a dough.
6. Gently fold the chocolate chips into the dough using a wooden spoon or spatula.
7. Using a tablespoon, drop the dough onto a greased baking sheet, spacing the cookies approximately 2 inches apart. Bake until the cookies are set and the edges are golden-brown, about 12 to 15 minutes.
8. Cool in baking sheets for 5 minutes, then transfer to a cooling rack until they are completely cool.

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