I love me some chocolate chip cookies. I know there tend to be two camps on the chocolate chip cookie front: chewy, gooey or crunchy. I, confidently and consistently, fall in the former. While my favorite chocolate chip cookie recipe is definitely still this one, sometimes I need cookies, like, now. Not 24+ hours from now.
And while I'm at it, sometimes I need those cookies to have just a little bit something extra. Something special. You know, like orange. Because chocolate and orange are so ridiculously good together. Like PB and jelly. Fries and ketchup. Bacon and eggs. You get the picture. These cookies are great. If you've ever had a orange chocolate Milano cookie, well, these babies are pretty much a gooey, soft, dead-ringer.
Orange Chocolate Chip Cookies
makes about 2 dozen cookies
adapted from Cooking Classy
1 1/2 cups + 2 Tbsp whole wheat pastry flour (I used a mix of sprouted flour and pastry)
1 tsp cornstarch (I would omit this next time; made the cookies a bit more "cakey" than I like!)
1/2 tsp baking powder
1/4 tsp baking soda
sprinkling of salt
1/2 cup butter, softened
scant 1 cup sugar (I used a mix of large and small crystal cane sugar; you could also use half brown sugar and half regular; by "scant", I mean don't quite fill your measuring cup up. I used 1/4 cup measuring cup and each scoop was a little shy of being a full quarter cup)
1 egg
1/2 tsp vanilla extract
one wedge of orange, squeezed (for the juice)
1+ Tbsp orange zest (I used the zest of one full orange)
1 cup dark/bittersweet chocolate chips
Preheat the oven to 350*F. With an electric mixer, mix cream your butter and sugar until light and fluffy. Add the egg and mix well. Now add the vanilla, squeeze in the juice from one wedge of orange, and the orange zest. Mix. Turn off the mixer and add the flour, baking powder and soda, and salt. Mix until just incorporated into one, cohesive dough. (Alternatively, you can mix all your dry ingredients in a separate bowl first; I just hate having to do extra dishes!). Stir in the chocolate chips.
On a parchment-lined baking sheet, plop out tablespoon-sized globs of dough. Leave an inch or so separation between each cookie - they won't spread too much during baking. Bake for about 9 minutes, until the very edge is just getting some color, but the centers are still "underdone". Enjoy!
What's your favorite chocolate/fruit combo?
Orange Chocolate Chip Cookies
makes about 2 dozen cookies
adapted from Cooking Classy
1 1/2 cups + 2 Tbsp whole wheat pastry flour (I used a mix of sprouted flour and pastry)
1 tsp cornstarch (I would omit this next time; made the cookies a bit more "cakey" than I like!)
1/2 tsp baking powder
1/4 tsp baking soda
sprinkling of salt
1/2 cup butter, softened
scant 1 cup sugar (I used a mix of large and small crystal cane sugar; you could also use half brown sugar and half regular; by "scant", I mean don't quite fill your measuring cup up. I used 1/4 cup measuring cup and each scoop was a little shy of being a full quarter cup)
1 egg
1/2 tsp vanilla extract
one wedge of orange, squeezed (for the juice)
1+ Tbsp orange zest (I used the zest of one full orange)
1 cup dark/bittersweet chocolate chips
Preheat the oven to 350*F. With an electric mixer, mix cream your butter and sugar until light and fluffy. Add the egg and mix well. Now add the vanilla, squeeze in the juice from one wedge of orange, and the orange zest. Mix. Turn off the mixer and add the flour, baking powder and soda, and salt. Mix until just incorporated into one, cohesive dough. (Alternatively, you can mix all your dry ingredients in a separate bowl first; I just hate having to do extra dishes!). Stir in the chocolate chips.
On a parchment-lined baking sheet, plop out tablespoon-sized globs of dough. Leave an inch or so separation between each cookie - they won't spread too much during baking. Bake for about 9 minutes, until the very edge is just getting some color, but the centers are still "underdone". Enjoy!
What's your favorite chocolate/fruit combo?