Hint of Citrus Chocolate Chip Cookies
Ready In: 1 hr 15 mins
Serves: 54-60
Yields: 5 dozen cookies
Ingredients
- 1 1⁄2 cups butter, softened (I use 1 C butter, 1/2 C margarine)
- 1⁄2 cup canola oil
- 1 1⁄2 cups white sugar
- 1 1⁄2 cups brown sugar
- 5 eggs
- 1 tablespoon vanilla
- 3⁄4-1 teaspoon orange extract or 3⁄4-1 teaspoon lemon extract
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups whole wheat flour
- 2 cups white flour
- white flour (several additional cups for kneading)
- 12 -16 ounces semi-sweet chocolate chips
- 1 cup chopped nuts (optional almonds, pecans or walnuts)
Directions
- Preheat oven to 350 degrees.
- With eletric mixer, cream together butter, oil and sugars.
- Adding one-at-a-time, mix in eggs, vanilla extract and citrus (orange OR lemon) extract.
- In a separate bowl, stir together baking powder, salt and flours.
- Gradually stir flour mixture into creamed mixture.
- Knead in (with bare hands) chocolate chips and nuts (if desired).
- Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead.
- I haven't measured exactly, but it may take 2-4 cups of additional flour to reach the desired consistency.
- Shape into golf ball sized balls, flatten slightly between the palms of your hands and lay the thick disks on an ungreased cookie sheet approximately 1 1/2 inches apart.
- Bake 10-11 minutes.
- Remove from oven just BEFORE they begin to brown.
- Allow to cool on the pan for 5 minutes.
- Cool completely on flat surface (I put them on paper towels on the counter top.).
- Store in an airtight container.
- These freeze/thaw BEAUTIFULLY after baking.
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