The number of insane recipes we Tarts view in a given week is off the charts. We have to keep a towel by our computers to catch the drool before it hits the keyboard.
But one recipe put us in a 'haze' when it mentioned these yummy little ladies...
and this zesty little ingredient...
So we were in, like Laura Flynn.
Btw - we love zesting; it makes us feel sassy.
And because it was crazy beautiful this weekend, we decided to bring the kitchen outside.
"Well hello, dear neighbor. Yes, I am stirring my batter outside.
What am I making? Why, read my blog..."
2 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tsp vanilla
2 Tbsp orange zest (about 2 oranges)
2 cups Ghirardelli white chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. (We baked on parchment paper.) Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump.* Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
*Our cookies were on the flatter side; perhaps our butter was too soft, but no matter. We likey.
Thanks for the inspiration, Christy! These cookies are luscious, right Erin? Erin?
Now, where she did run off to?
What is she doing?
Ya can't leave a pregnant woman alone for a second.
This recipe is a keeper fer sher, but I might use kosher salt next time. I like salt to punch me in the face. Now there's a big ol' batch of cookies callin' my name...
...'scuse me while I kiss the sky.