2 cups all-purpose flour
1 cup unsweetened baking cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2/3 cup shortening
1 1/2 cups granulated sugar
1 cup firmly packed brown sugar
1 1/2 tsp vanilla
1 tbsp finely grated tangerine rind*
1 pkg (12-oz) white baking chips
1 cup semisweet chocolate chips
2 tbsp granulated sugar for garnish
Preheat oven to 325 degrees.
Line cookie sheets with parchment paper; set aside.
In a medium bowl, combine the flour, cocoa, baking soda and salt; set aside.
In a large mixing bowl beat the butter and shortening with an electric mixer on low speed for about 30 seconds to blend. Add the 1 1/2 cups of granulated sugar and the brown sugar. Beat until the mixture is combined well, scraping down the sides of the bowl with a spatula as needed. Beat in the eggs and vanilla until combined. Beat in as much of the flour mixture as you can. If it becomes too hard for the mixer, use a large wooden spoon or silicone spatula to stir in the remaining flour mixture and the tangerine peel. Stir in the two types of chips.
Drop the dough onto the prepared baking sheets by 1/4 cupfuls 4-inches apart. Sprinkle with the 2 tablespoons of sugar. Bake at 325 for 15 to 17 minutes until lightly browned. Cool on the baking sheets for 5 minutes then remove to cool completely on wire racks.
Yield: 2 dozen cookies
*You may substitute orange peel for the tangerine if desired.
Note: This recipe is a past winner of the GREATAMERICAN BAKE SALE Domino Sugar Recipe Contest. It was created by a Ms Ginsberg.