Spiced Chocolate Chip Cookies
1 cup coarsely chopped almonds
2 Tablespoons butter
1-1/2 cups cake flour
2 Tablespoons cocoa
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1 Tablespoon vanilla extract
Grated rind of one orange
1-cup dark chocolate chips
Nonstick cooking spray
1. Preheat oven to 350F
2. On large baking sheet, roast the almonds for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter.3. Turn up the oven to 375F
4. Sift together the flour, cocoa, ginger, cinnamon, cloves, salt and baking powder in a medium mixing bowl.5. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the grated orange rind and vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the almonds and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
6. Spray cookie sheets lightly with nonstick cooking spray. With tablespoon or small ice cream food scoop (I use a #40, about 1-1/2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 10 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.
Makes about 2-1/2 dozen cookies.
- Use a mixture of dark chocolate and cinnamon chips (as I have done here)
- Substitute 1 teaspoon Grand Marnier & 2 teaspoons vanilla for the 1 tablespoon of vanilla.