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Cooking

Chocolate chip cookie recipes for Father’s Day

Elvis-inspired, coffee-flavored, and other Dad-pleasing variations on the classic.

Photograph by Jim Scherer / Styling by Catrine Kelty

Orange zest and cashews up the ante on these cookies.

ORANGE-CASHEW CHOCOLATE CHIP COOKIES

Makes about 2 dozen

 Take care when toasting the cashews — they go from nicely browned to burned in an instant. Note that the dough needs to rest at least 2 hours before baking.

 1¾ cups all-purpose flour

½ teaspoon baking soda

Salt

¾ cup dark brown sugar, packed

½ cup granulated sugar

1½ tablespoons finely grated orange zest

1½ sticks unsalted butter, melted and cooled

1 large egg, plus 1

large yolk

2 teaspoons vanilla extract

¾ cup semisweet chocolate chips

¾ cup salted cashews, toasted, cooled, and broken into large pieces

In a small bowl, whisk the flour, baking soda, and 1 teaspoon salt. With a standing or electric mixer, beat the sugars at low speed with the orange zest for about 30 seconds. Add the melted butter and beat at medium speed until pudding-like, at least 1 minute. Add the egg, yolk, and vanilla and continue to beat at medium speed to incorporate. Add half of the flour mixture and beat at low speed just to incorporate (do not overmix). Use a flexible spatula to fold in the remaining flour mixture, the chocolate chips, and the cashews. Cover and refrigerate for 2 to 24 hours.

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With the rack in the center position, heat the oven to 375 degrees. Line two large baking sheets with parchment. Roll 2½-tablespoon portions of dough and place eight on a baking sheet. Bake, one sheet at a time, until edges are just set and light brown and centers are still very soft and puffy, about 11 minutes, rotating halfway through baking time. Cool on the baking sheet for about 10 minutes and transfer to a rack to cool to room temperature (or serve warm). Repeat to bake and cool the remaining dough portions.

Variations

ELVIS PRESLEY-INSPIRED CHOCOLATE CHIP COOKIES

“The King” is reputed to have loved peanut butter, banana, and bacon sandwiches. These cookies borrow those flavors.

Follow the recipe for Orange-Cashew Chocolate Chip Cookies, making the following changes:

1) In a medium skillet over medium heat, cook 4 slices thick-cut bacon (about 5 ounces), turning occasionally, until rendered and crisp, about 12 minutes; transfer to a paper towel-lined plate. When cool enough to handle, crumble and set aside (you should have about ‚ cup).

2) Omit the orange zest and cashews.

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3) Decrease the quantity of chocolate chips to ½ cup. Along with the chocolate chips, add 2/3 cup peanut butter chips, 2/3 cup dried banana chips, broken into pieces, and the crumbled bacon.

 

MACADAMIA AND COCONUT CHOCOLATE CHIP COOKIES

Note that the recipe calls for flaked coconut, which comes in larger pieces than the usual shredded coconut. Bob’s Red Mill is a common brand. Take care when toasting the coconut, as it can burn very quickly.

Follow the recipe for Orange-Cashew Chocolate Chip Cookies, making the following changes:

1) Omit the orange zest and cashews.

2) Decrease the quantity of chocolate chips to ½ cup. Along with the chocolate chips, add ½ cup each chopped toasted macadamia nuts and toasted unsweetened flaked coconut.

  

COFFEE CRISP CHOCOLATE CHIP COOKIES

Follow the recipe for Orange-Cashew Chocolate Chip Cookies, making the following changes:

1) Omit the orange zest and cashews.

2) Decrease the quantity of vanilla extract to 1 teaspoon and, along with it, add 1½ tablespoons instant espresso powder.

3) Increase chocolate chips to 1¼ cups.

4) When you rotate the baking sheets halfway through baking, top each partially baked cookie with 1 tablespoon crispy rice cereal, gently pressing it into each cookie to adhere (don’t squish the cookies; you’ll need about 1½ cups cereal total; some will slide off the cookies on the baking sheet, which is fine). Return to the oven to finish baking as instructed.

CRANBERRY AND GINGER CHOCOLATE CHIP COOKIES

Follow the recipe for Orange-Cashew Chocolate Chip Cookies, making the following changes: 

1) Omit the orange zest and cashews.

2) Along with the chocolate chips, add ½ cup dried cranberries and ½ cup finely

chopped crystallized ginger.

 

 CACAO NIB AND MILK CHOCOLATE CHIP COOKIES

Follow the recipe for Orange-Cashew Chocolate Chip Cookies, making the following changes:

1) Omit the orange zest and cashews.

2) Use milk chocolate chips instead and add ¾ cup cacao nibs along with them.

Send comments or suggestions to Adam Ried at cooking@globe.com.

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