Orange Cookies with Dark Chocolate Chips

Besides mint and chocolate, another perfect match to me is orange and chocolate, especially with dark chocolate. And I absolutely love these cookies.

This recipe comes from 500 Cookies ~The Only Cookie Compendium You’ll Ever Need~. I really like this cookbook! The recipe inside this cookbook is relatively simple and I simply love the different variations that I can have with a single batch of cookies. Another thing I love about the recipes in this book is that they don’t make a freaking huge batch of cookies, only around 2 dozen plus plus, which means lesser baking time for me as I only have a small oven. And sometimes, to cut a recipe can be troublesome, hence the recipes inside this book is really suitable. 😀

The recipe originally features white chocolate chips instead of dark chocolate chips, but with dark chocolate chips on hand, I substituted the white chocolate chips with them, plus I like dark chocolate chips more anyway. I still cut the sugar (which I’m glad I did!) and baked them to soft cookies.

These treats smell really good and taste good as well. The orange did not over-power the chocolate in the cookies, so it’s really a good combination. I’ll definitely be baking these soft cookies again! 😀

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Orange Cookies with Dark Chocolate Chips

Servings: 24 cookies

0.511.523

INGREDIENTS

 

• ▢ 4 oz unsalted butter
• ▢ 5 oz caster sugar
• ▢ 1 egg
• ▢ 1 orange's zest
• ▢ 1 tsp vanilla essence
• ▢ 7 oz plain flour
• ▢ 1/2 tsp bicarbonate of soda
• ▢ 1/4 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 8 oz dark chocolate chips

INSTRUCTIONS

• Preheat the oven to 190 degrees Celsius. Beat the butter on low for 30 seconds then increase to medium and gradually add in sugar and beat till creamy, total 6 minutes. Beat in egg, orange zest and vanilla essence.
• Sift together the dry ingredients. Stir the dry ingredients and chocolate chips into the butter mixture and combine.
• Scoop the batter by tablespoonfuls (or roll into balls and flatten) onto a non-stick baking sheet 5 centimetres (2 inches) apart. Bake for 8 to 10 minutes. Cool for five minutes on baking sheet then transfer the cookies onto a rack to cool completely.
• Store cooled cookies in an airtight container for up to four to five days.

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