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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 1/2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter 1 cup white sugar 1/2 cup light brown sugar 2 eggs 1 1/2 teaspoons Boyajian pure orange oil 1 1/2 teaspoons natural almond extract 1 1/2 cups almonds 1 1/2 cups Ghirardelli Double Chocolate chips Instructions: Preheat oven to 350°F. Mix together flour, baking soda and salt with a wire whisk and set aside. Cream butter and sugars together well, scraping sides of bowl as needed. Add eggs, almond extract and orange oil and beat on medium speed until light and fluffy. Add flour mixture gradually, blending at low speed just until combined. Carefully mix in chocolate chips and almonds. Drop by rounded tablespoons full 2 inches apart onto parchment lined cookie sheet. Bake 14-16 minutes until cookies are slightly browned around the edges. Using a spatula, transfer cookies to a cooking rack. Notes: Inn at Ellis River's Featured Cookie for the 2005 Country Inns in the White Mountains Inn to Inn Cookie Tour |
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