Ingredients: 2 1/4 cups (11.25 oz) all purpose flour,2 teaspoons almond extract (I replaced wt vanilla extract,1 teaspoon baking soda,2 extra-large eggs (I used large egg instead),3/4 cup (6oz) granulated sugar( I reduced to ½ cup),3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup),3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup),1 1/2 cups (7.5 oz) milk chocolate chips,zest of 2 oranges,1 1/2 cups shelled pistachios,1/2 teaspoon salt,2 sticks unsalted butter (8 oz),room temperature
Instructions:
- Place the butter,granulated sugar and brown sugar in a large mixing bowl.Using an electric mixer set on high speed,beat the mixture until it is light and fluffy,about 2 minutes.Reduce the mixer speed to low and add in the eggs,one at a time, and mix zest and finally the flour.When the flour mixture is totally incorporated,mix in the chocolate chips and nuts.Drop the dough by rounded tablespoons on the prepared sheets,placing the portions 2 inches apart.
- Bake the cookies,one sheet at a time, until they just begin to brown around the edges,10-12 minutes.The center should remain pale.
- Let the cookies cool on the baking sheets for 2 minutes,then transfer them to a wire rack to cool.
- Bake the remaining cookies in the same way. (You do not have to replace the lining material for subsequent batches).Store in an airtight container at room temperature for up to 2 weeks.
