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.
Chocolate Chip Cookies with Almonds and Orange Zest
1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
Finely grated zest of 1 large orange
2 large eggs
2 tsp. pure vanilla extract
2 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 (12-ounce) bag semisweet chocolate chips
1 cup slivered almonds, lightly toasted
Space 2 racks evenly in the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
For a classic chocolate chip cookie, omit the orange zest and almonds. If you like your cookies chewier, take them out of the oven a few minutes early. For crisp-all-the-way-through cookies, continue to bake them a few minutes longer.
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 pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10 to 12 minutes. It’s a good idea to rotate the pans after 5 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely (although these taste awesome when they are gooey and warm). Makes about 3 dozen cookies.
For more great cookies and other baking recipes be sure to check out our latest book, Williams-Sonoma Home Baked Comfort.