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Categories:
butter sugar brown sugar egg vanilla almond extract baking soda orange zest all-purpose kosher salt chocolate
Viewed: 28 - Published at: 3 months agoIngredients
- 1 cup Whole Mixed Nuts
- 1 stick Butter, Cold And Cut Into Pieces
- 1/2 cups Granulated Sugar
- 1/2 cups Packed Light Brown Sugar
- 1 whole Egg
- 1/2 teaspoons Vanilla
- 1/2 teaspoons Almond Extract
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Orange Zest
- 1-1/2 cup All-purpose Flour
- 1/2 teaspoons Kosher Salt
- 1-1/2 cup Chocolate, Chopped
Method
- I never felt the need to mess with perfection until I realized the nuts had been in the bowl on the coffee table since before Thanksgiving(!). They're a mix of hazelnuts, almonds, walnuts, and Brazil nuts (where did the pecans go?). The chocolate is a mix of Hershey's Milk Chocolate bars, Hershey's Kisses with Almonds, Godiva Dark Chocolate Pearls, Chanukah Gelt, and Russell Stover's Chocolate Santas.
- 1. Preheat oven to 300F. Place nutmeats on a rimmed cookie sheet and slowly toast for 10 minutes or so. Allow nuts to cool and chop until crumb is similar to cornmeal.
- 2. Line cookie sheet with parchment or Silpat.
- 3. Cream cold butter and sugars together until creamy.
- 4. Add egg, extracts, baking soda, and orange zest. Combine thoroughly.
- 5. Mix in flour and salt. Add nuts and chocolate.
- 6. Roll dough into walnut-sized balls. Place about 2 inches apart on cookie sheet.
- 7. Bake for 18 minutes, turning sheet once, halfway through baking.
- 8. Cool on sheet for a few minutes before removing to cooling rack.
- 9. Hide cookies from children.
