So I have been on a major citrus kick lately. Crisp green salads covered with wedges of blood orange and toasted hazelnuts are making their way into my dreams. Blood orange cake recipes keep showing up in my google search when I should be working, and a pretty Bundtlette Pan just showed up from Amazon, perfect for making little blood orange cakes. I just can’t get the citrus out of my head. And here we are again…at a recipe for orange chocolate chip cookies.
This cookie is full of orange flavor. There is no mistaking the orange, or wondering what the flavor is. You’ll find two heaping tablespoons of orange zest in this recipe along with orange extract. Three different varieties of chocolate chips are in here too. This recipe is one that you definitely want to make sooner rather than later. The citrus flavor allows the cookie to transition from winter to spring, and will totally remind you of an Orange Milano.
I want to give a special shout out to my photography assistant Nate. He literally set up the tripod, arranged the components of the images, changed the angles of the camera, and took most of the pictures for me. He legit has a future in photography if his engineer/scientist plans don’t work out 🙂
Making the Orange Chocolate Chip Cookies:
This recipe is made in the exact same way that my Classic Chocolate Chip Cookies are made. The only changes are when you are adding the flavor. You will cut the vanilla extract to 1 teaspoon, add 2 heaping tablespoons or orange zest, and add 1 teaspoon of orange extract. Then you get to choose your own chocolate chip combination, and you’re done. That’s it!
Chilling the Dough:
Don’t forget to chill the dough!!!
I am finding more and more that I appreciate both the flavor and the texture of my cookies once the dough has frozen. Baking the cookies straight from the freezer encourages the cookies to keep their shape. The flavors seem to deepen in the freezer as well. I hope that doesn’t sound like I have been eating too many cookies.
My new strategy is that I mix the dough and then scoop the dough onto two baking sheets. Sheet one has the dough spread at least 2 inches apart and goes into the freezer for an hour before baking. The second tray, I fill with scoops of cookie dough, freeze, and then that dough goes into a freezer bag for future baking. They come out really yummy if you bake them all right away, however, just be sure to chill (at least 2 hours) or freeze (at least 1 hour) your dough before you bake the cookies.
I hope you get a chance to make this recipe and that you love these cookies as much as we all do…
A recipe for classic chocolate chip cookies flavored with orange. Dark, semisweet, and milk chocolate chips all compliment the incredible orange flavor of these orange chocolate chip cookies.
- 3/4 cup unsalted butter, slightly melted and cooled
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla, at room temperature
- 1 tsp orange extract, at room temperature
- 2 tbsp orange zest roughly 2 oranges zested
- 2 1/4 cup (290g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips your pick on the variety, I used 1/3 each dark, semisweet, and milk
In a large mixing bowl (or in the bowl of your stand mixer), cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the two eggs and vanilla, orange extract, and orange zest. Stir to combine, scraping the edges of the bowl as needed.
In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix (on low speed) until just combined. I like to add the dry ingredients in 2 parts. Mix in the chocolate chips. Chill the finished dough in the refrigerator for at least 2 hours. You can also scoop the dough onto a sheet pan and freeze the scoops of dough for an hour before baking.
Preheat the oven to 375°. Line two half sheet pans with parchment paper. Drop the dough into rounded tablespoons onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.