Monday, February 21, 2011

Orange Chocolate Chip Cookies

Last summer I made orange cookies with my grandmother and they were fantastic. I have combined several different recipes to create my own version of my grandmother's perfect orange cookies, although mine lack Crisco. At first they taste similar to chocolate chip cookies, but right as you are about to swallow you get a burst of orange from the back of your throat and you know these cookies are no ordinary chocolate chip cookies.

The ingredients are as follows:
  • 1 cup + 1 Tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1 stick of butter
  • 1/4 cup + 1 Tbsp of white sugar
  • 1/4 cup + 1 Tbsp of brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp orange zest
  • 1 1/4 cup chocolate chips
First, start by preheating the oven to 375 degrees. I also like to line a baking pan with parchment paper at this time.

I always forget to take the butter out of the fridge before hand so I end up microwaving it for 20 seconds. If the butter is still too hard microwave it for
another 10 seconds. Do not melt the butter too much otherwise your cookies might turn out flatter than you want them. You want to warm the butter so it begins to melt, but still retains its shape. Also, melt the butter in a big mixing bowl so you can continue to add ingredients to it.

Then add the sugars, egg, vanilla extract and orange zest to the melted butter and mix. It is always best to mix by hand. I have found that mixing with an electric mixer can deflate the cookies. It is often easiest to just mix with a plain fork.

In a separate bowl mix together the flower and the baking soda. Make sure there are no clumps in the baking soda otherwise there may be a nasty clump of baking soda in one of your cookies.

Now add the flour mixture to the butter mixture and mix with a fork. You want a heterogeneous mixture. You should be able to see clumps of butter inside your batter. Do not over mix. Then add the chocolate chips and mix again until all the chocolate chips are completely covered in batter.

At this time the oven should be done preheating, or almost there. Grab your baking pan/cookie sheet lined with parchment paper and a tablespoon. Use the tablespoon to transfer batter to the cookie sheet. I like using the tablespoon measurement for this so that all my cookies come out the same size- roughly 2 1/2 inches in diameter. Place cookies at least 2 inches apart from each other.

Bake for 8-10 minutes. I like to take the cookies out at 8 minutes when the tops are still gooey and let them harden on the rack. They stay chewy longer this way, but be careful; don't under cook your cookies.

1 comment:

  1. What I did to post this comment:

    -Bought a cookie sheet and parchment paper [previously unknown in my household].
    -Made cookies for the first time in my life.
    -Ate cookies I made, even though I had sworn off sweets until Easter.
    -Created my own blog ( so this comment would have a profile for posting.

    Was it worth it? Mmmmm. I'm still licking chocolate off the side of my mouth. De-lightful, De-licious, De-darngood!!


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