My only beef with these little citrus treats would be that the places I shop only sell them by 5-10lb bags. And these guys are tiny so that means I'm buying a ton of them all at once. Even with us eating 4-5 a day we can't eat them all up in time. I've been trying to come up with new uses for them lately. I don't like to waste, it hurts my cheap little heart to watch money thunk into the trash can. So on a whim, I started brainstorming clementine recipes (so probably more to come soon!) and came up with these soft, subtle Clementine and Chocolate Cookies.
These aren't a sugar loaded super sweet cookie, which is good I think. It makes them seem lighter and the hint of fresh orange gets a chance to show off more without having to contend with all that sweetness.
It all started with my little citrus reamer. I'm pretty much in love with this guy. First of all the color is right up my alley, it is glass, and the cherry on top- I found it on clearance for under $1.50! Thank You Target End Caps! Anyways, I even bought one for work- so I guess it was love at first sight.
I creamed the butter and sugar, then added in the juice, zest, and eggs. I mixed in my dry ingredients on low speed, and then stirred the chocolate chips in by hand. I liked the color of the dough- it had an orangey hue to it.
I plopped rounded tablespoons onto a parchment lined baking sheet (they don't spread much so you can get quite a few done in one round) and then popped them into my preheated oven.
After about 12 minutes they were still soft, but golden and ready to be eaten!
Clementine and Chocolate Cookies
An L.A. Walter Original Recipe
- Yields approx. 30 cookies
- 1 cup unsalted butter (room temp)
- 1 cup white granulated sugar
- 2 1/2 tablespoons freshly squeezed clementine juice
- 1 tablespoon clementine zest
- 2 eggs
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips
Preheat oven to 350 Degrees F
Cream together the butter and sugar until light and fluffy. Mix in the clementine juice and zest, followed by the eggs. Mix well, scraping down the sides of the bowl as needed. Meanwhile stir together the flour, salt, and baking powder in a small bowl. Reduce mixing speed to low and add the dry ingredients in two batches. Once combined, stir in the chocolate chips.
Place by the rounded tablespoon full onto parchment lined baking sheets and bake in the oven for 11-13 minutes. Cookies will stay soft, but should be slightly golden.
Allow to cool on the sheet for a couple minutes before finishing up on a wire rack.