Chocolate chip cookies are so classic that one might ask, why mess with perfection? Well, I think my kumquat and chocolate chip cookies are the answer to that question. Citrus and chocolate are a great pair in desserts, and this is no exception. The zing of the rind really enhances the creamy quality of the chocolate.
I decided on kumquat preserves because I still had one jar leftover from last season (I’m making more today!). For the cookie dough, I mixed butter, brown sugar, finely chopped fresh kumquat zest and whole wheat flour for texture and a little nutrition. It provides a nice canvas for the morsels of chocolates and chunks of preserved kumquats.
If you’re still skeptical that kumquats can enhance the flavor of chocolate chip cookies, there’s really only one solution; make them yourself! You won’t be disappointed.
1. Info for Kumquat and Chocolate Chip Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 32
- Calories: unavailable
2. Ingredients for Kumquat and Chocolate Chip Cookies
- 2 eggs, at room temperature
- ¼ cup granulated sugar
- 4 fresh kumquats
- 1 cup whole wheat flour
- 1-1/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons unsalted butter (2 sticks), softened to room temperature
- 1 cup brown sugar, tightly packed
- 3/4 cup mini semi-sweet chocolate chips
- 4 ounces preserved kumquats with their syrup
3. Directions:
- Preheat the oven to 350°F.
- Sifting the dry ingredients: In a bowl, combine both flours, baking powder and salt. Sift all the dry ingredients.
- Prepping the fresh kumquats: Wash the kumquats and thinly slice them using a sharp chef’s knife. Discard the seeds and the white center membrane (if any). Very finely chop the kumquat slices.
- In a mixing bowl, beat the eggs with the granulated sugar for about 5-6 minutes. You’ll get a pale, yellow foam and the texture of the eggs will be thicker. Add the kumquat zest.
- Alternately add the dry ingredients and butter to the eggs and blend with your fingers until the cookie dough comes together. Add the chocolate chips.
- Cut 16 preserved kumquat halves in half and set them aside. Finely chop the rest. Add the finely chopped kumquats and their syrup to the cookie dough. Mix well.
- Place a silicone mat or a sheet of parchment paper on a baking sheet. Spoon the cookie dough about 2 tablespoons at a time onto the prepared baking sheet (or use a cookie scoop). Make sure to space the cookies about 2 inches apart so they don’t touch each other as they expand while baking. Top each cookie with quartered kumquat preserves.
- Bake for about 14-15 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks, using a spatula. Allow to stand for 10 minutes so they get a little firmer.
- Enjoy with a tall glass of sharbat (pink-colored Indian milk drink).
- Bon appétit!
