O'range you glad you saw this recipe. Well maybe not yet but if you bake up a batch of these cookies I'm pretty sure you will be.
That is if you like chocolate and orange together which we most certainly do in this household.
This month you won't be finding any of those plain ole' vanilla chocolate chip cookies in our jar. Nope Orange is the new chocolate around here.
These cookies are flavored with a combination of juice, extract and zest which results in a lovely fragrant slightly chewy cookie.
They are perfect for an afternoon snack and if you manage not to eat them all at once I think the orange flavor becomes a little improved by the next day.
Or maybe it's just when they are warm with the chocolate chips still melted I just focus on the melty chocolate yumminess. I'm not that sure, pretty much my opinion is easily swayed like that when sweets are involved.
Anyhoo the recipe for these orange chocolate cookies is below, but if you like chocolate chip cookies like I like chocolate chip cookies try out these other recipes on this blog, recipe links below picture:
Orange Chocolate Chip Cookies (makes approx 24 cookies depending on cookie size)
1 1/2 cups plain flour (all purpose flour)
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g (4 oz) unsalted butter at room temperature
1/4 cup caster sugar (superfine use regular white sugar if superfine not available)
1/2 cup lightly packed brown sugar
1 large egg at room temperature
1 Tbsp orange juice
1 tsp grated orange zest
1/4 tsp orange essence
1 cup chocolate chips (any type)
Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).
Sift together the flour, bicarb soda (baking soda) and salt.
In a large bowl cream together the butter and both sugars at high speed for a few minutes.
Scrape down sides of bowl, reduce the speed to medium low and mix in the egg, then add the orange juice, zest and essence and mix until combined.
Add the sifted flour mixture and mix at low speed until the mixture has just combined.
Using a spatula or large spoon mix chocolate chips until evenly distributed.
Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.
Bake for around 12 to 15 minutes until the cookies start to turn golden, the middles of the cookies will look set and no longer be shiny. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container for at least 3 days.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.