1 1/3 cup flour
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 teaspoon vanilla paste
1 1/2-2 tablespoons (fresh) coarse minneola* zest
1 teaspoon five spice powder
1/2 teaspoon salt
1/2 teaspoon baking powder
8 oz semisweet chocolate chips
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg, zest and vanilla paste and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips. Form cookies by dropping 1 teaspoon of dough (I use my on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool.
One tip: The center of these cookies should look slightly soft (but not shiny) when they are ready to be taken out of the oven. The trick is to take them out when their bottoms are just lightly brown-generally at exactly 12 minutes. They will set up as they cool. If the cookies are large, slide them out on the parchment paper and allow them to cool 1-2 minutes on the parchment on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.
*From one minneola tangelo. You can sub in tangerine or orange zest