I never make plain ‘ole Chocolate Chip Cookies. It’s rare that I’m craving a chocolate chip cookie in the first place, and if I absolutely had to make one, I normally add a bunch of other things like pumpkin, coconut, peanut butter, etc. But a few weeks ago I needed to make a dessert for our small group and these cookies just sounded good. I think it was the orange and chocolate combo. Even though it’s summer, and the citrus chocolate thing is so Christmasy, I had to have it. And I am so glad I did, because these cookies are out of this world!
This may be my new go-to chocolate chip cookie altogether. The cookie itself is practically perfect–chewy on the inside, crispy on the outside. They stay soft for days–though I bet they won’t last long! When you add in orange zest and juice, the flavor gets even better!
And the best part of these cookies besides their incredible flavor and texture? The fun faces in a couple cookies as they baked. See below. 🙂 Yes, I’m a dork.
OH! And one other thing. I know there’s some debate in the cookie world about how to do the butter. Melted? Softened? Throw it straight in from the fridge? [I know some people actually do that, and if you cream it well enough it actually sorta works.] The original recipe calls for melted butter, but I prefer using softened, so I just did that and it worked out fine. Click on over to the original if you prefer melted [or need to hurry up the process]. One thing I wouldn’t hurry up is the chilling! Chilling the dough is essential. It deepens the flavor [tried the dough before + after and found a definite difference!] and it firms up the dough so it doesn’t spread as much. The thicker the cookie, the better imo. Hope you try these fabulous orange chocolate treats. They’re a fun twist on a classic cookie. Enjoy!
- 1 cup butter, softened
- 3/4 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons orange juice
- 1 tablespoon orange zest [from 1 large orange]
- 3 1/4 cups all-purpose flour
- 2 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Cream together butter and sugars until soft and fluffy, about 2 minutes. Add eggs one at a time, mixing on low in between. Then add vanilla, orange juice, and orange zest, and beat on low for 1 minute until combined.
Gradually beat in flour and baking soda, then fold in chocolate chips. Do not overmix.
Chill dough, covered, in the refrigerator for at least 30 minutes–but an hour + is best.
Preheat oven to 350 degrees while you form the dough into balls. Line baking sheets with parchment or a silpat, then scoop dough into 1.5 to 2 tablespoon balls and place on prepared baking sheets. Bake for 10-11 minutes or until golden brown around the edges but still slightly soft in the middle. Cool on the baking sheet for 5 minutes before removing to cooling rack to cool completely.
Time: 30 minutes, plus time to chill.
Yield: 3-4 dozen depending on how size.