These twice-baked cookies are a staple at many cafes and are perfect with a cup of tea or coffee. I made these using orange and vanilla extracts, but naturally other extracts will yield a great result. If I had chocolate chips on hand I would have added them, but they’re fine without. They’re light and crispy and are always a hit at brunches or dinner parties. They are even better the next day after they’re baked, and they also freeze quite well.
Time: 45 minutes total
Yield: 30 cookies
Â½ cup (113.5g) butter
3/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp orange extract
3 cups flour
1 tbs baking powder
1 tsp salt
1 cup small semi-sweet chocolate chips
1. Preheat oven to 350F (180C).
2. Cream butter and sugar together. Beat in eggs and vanilla.
3. In a separate bowl, mix flour with baking powder and salt.
4. Add flour mixture to creamed mixture, a little at a time. Stir in chips.
5. Divide dough into 3 pieces and shape each into a 2 inch thick log.
6. Place on foil lined baking sheet. Bake for 15 minutes.
7. Remove from oven let it cool for 10 minutes. Then cut logs into 3/4 inch thick slices.
8. Return slices to baking sheet and bake for 15 minutes until lightly browned.
9. Remove cookies to wire rack to cool.