Steven and I are leaving for a much needed vacation tomorrow. Yippee! But before we go, I want to share a quick recipe.
After reading Jen's post on candied orange peels last October, I made a mental note to try this one day. I even put it on my summer to-do list (#63). Months later, as I was reading Christine's blog, Holy Basil, I saw that she too was inspired by Jen's candied orange peels and made her own candied citrus peels using tangelo and pomelo peels. Tangelo?! Brilliant! It just so happened that I received 2 tangelos in my CSA box that week. I immediately ate the tangelos and candied the peel. I'm not a big candy person so I had no interest in eating the peels straight but I couldn't wait to incorporate them into my baking. First, I added some finely chopped pieces to the blood orange olive oil cake. Then I thought of adding it to chocolate chip cookies because chocolate and orange go so well together and threw in some pistachios too because I just love the color.
Chocolate Chip Pistachio Candied Orange Cookies
2 C all purpose flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp butter, melted and cooled slightly
3/4 C brown sugar, packed
1/4 C granulated sugar
1 Tbsp vanilla extract
1 C semi or bittersweet chocolate chips or chunks
1/2 C pistachio halves, lightly toasted (be care to not burn)
1/3 C chopped candied orange pieces
Preheat the oven to 350 deg F.
In a bowl, whisk the flour, salt, and baking soda together. In a separate large bowl, whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and mix about halfway evenly mixed then add the chocolate, nuts, and chopped candied orange, and mix until thoroughly combined and evenly distributed.
Place 1/4 C balls of dough on a parchment or silicone mat lined baking sheet. Space the dough about 3 inches apart. Using your hand press the dough ball down until it is about 3/4 in thick and about 2 1/2 inches across. The dough needs to be pressed down because the cookies do not spread much.
Bake at 350 deg F for 12 - 15 minutes. Bake until the outer edges are set and light golden brown but the middle is still soft and puffy.
Note: to make candied orange peels, head over to Jen's blog for the detailed instructions.