I can’t believe how long it’s been since I’ve made chocolate chip cookies!
They’re so basic, and, in a sense, kind of forgettable. Sure — I can move on to linzers, shortbread, or biscotti, but eventually I’ll always come back to my first cookie-love: chocolate chip.
The best thing about this particular chocolate chip cookie, however, is that it’s nothing like the tasteless Chips Ahoy! sort of stuff you had as a child.
Speaking of which — 7-11 sells this “Chips Ahoy! Cappuccino” that really tastes like Mr. Christie’s packaged cookies… which, of course, only strengthens my belief that those crappy, store-bought cookies are just pulverized cardboard with cookie flavour and cheap chocolate bits.
So, by adding ground pecans and orange rind to the average chocolate chip cookie, I return to my childhood cookie love, only to find that it’s matured as much as I have!
Orange Pecan Chocolate Chip Cookies
*adapted from David Lebovitz
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- zest from 1 medium navel orange
- 1/2 baking soda
- 1/4 teaspoon salt
- 1 & 1/4 cups all-purpose flour
- 1 & 1/2 cups of semisweet chocolate chips
- 1 cup pecans, ground (start with 1 cup, then grind them)
Preheat your oven to 300°F (or 150°C). Line two cookie sheets with parchment paper.
Sift together the flour, baking soda, and salt.
In a separate bowl, mash together the cold butter and brown sugars. Beat until smooth, then add the egg, extracts, and orange zest.
Gently stir the flour mixture into the wet ingredients until just incorporated. Fold in the ground pecans and bittersweet chocolate chips.
Now, pinch off bits of the batter and roll them into 2 inch (4 cm) diameter dough balls.
Place the dough balls on the cookies sheets, at least 2 inches (4 cm) apart, since these cookies tend to spread while baking, and gently press down to flatten them a little.
Bake giant cookies for 18 ~ 20 minutes, or until pale golden brown all over (this recipe should make about 14 giant cookies). You do not want the edges to be browner than the middle, unless you like crispy cookies!
For smaller cookies, reduce the baking time to about 14 minutes and don’t let the edges get browner than the middle.
Cool for as long as you can hold off eating oven-fresh cookies, then dig in with a big glass of milk or a cup of coffee! These cookies are diabolically good! Yum!