Basil Orange Italian Cookies | Cookie Recipe

Holy basil, Batman. An odd cookie challenge turns out pretty tasty

Basil orange cookie recipe
Basil Orange Italian Cookies

Basil orange cookie recipe
Basil Orange Italian Cookies

These are really different, but delightful. Basil can sometimes be a little tough to find in the winter, so if you’re really pressed, you can use about a 1/3 cup of the stuff in the squeeze tube. It’s not as good, but it will work. I bumped up the tangerine juice and zest a pinch so the orange flavor popped, as well.

Basil Orange Italian Cookies

Tammy Rossitto
“My family teases me because I like to watch Chopped. So they challenged me to make something with tangerines, sweet basil and bittersweet chocolate chips. Makes about 5 dozen. They taste better the next day.”

1 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar
3 eggs
2 tsp tangerine juice
4 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp finely grated zest (colored part only) of tangerine|
½ cup fresh sweet basil, washed and dried and finely shredded
1 12oz bag of Ghirardelli Bittersweet Chocolate Chips

Preheat oven to 375º

Cream softened butter with basil, tangerine zest and the sugars until light and fluffy.
  Add eggs, one at a time, beating well after each addition.
 Add tangerine juice, beating well.
 Sift together flour, baking soda, baking powder and salt.
 Add flour mixture to butter mixture. Beat for 2 minutes.
 Add chocolate chips.

Let mixture rest for 10 minutes at room temperature.
 Use cookie scoop to scoop dough onto ungreased cookie sheets. If you don’t have a cookie scoop, use a tablespoon and spoon rounded spoonfuls of dough onto cookie sheet.
 Bake 9-11 minutes, or until edges are golden brown. Remove from oven.
 Let rest on cookie sheets for 2 minutes.

Remove to cooling rack and allow to cool completely before storing in an air-tight container.