Orange Chocolate Chip Cookies (Day 8)

It’s wonderful when happy accidents occur! In 1938, Ruth Wakefield, owner of the Whitman, Massachusetts Toll House Inn, decided to change up her Butter Drop Do cookies by adding some chopped semisweet chocolate to it. Ruth thought the chocolate would melt into the dough, creating a completely chocolate cookie. Much to her surprise, and our delight, it didn’t. Today, Americans eat about 7 billion of Ruth’s “Toll House Crunch Cookie” every year, with roughly 50% of those being homemade. It’s also estimated that the average person will consume around 35,000 chocolate chip cookies throughout their lifetime! (Source: ASIfood.com).

This accidental cookie is wonderfully versatile. Swap out milk or dark chocolate chips. Add nuts or don’t add nuts. Day 8 is an adult upgrade to this classic lunchbox cookie with the Orange Chocolate Chip Cookie. It’s an unexpected twist when you bite into a a seemingly typical chocolate chip cookie.

The basic recipe is very similar to the original recipe for chocolate chunk cookies, but we’re swapping out orange extract for the vanilla. Semisweet chocolate is also switched out with dark chocolate chunks. The bright citrusy orange flavor compliments the lush richness in this buttery, chocolate-chunked dough.

Since we’re on a citrusy roll of upgraded Christmas cookies, Day 9 features a copycat version of Starbuck Coffee’s Cranberry Bliss Bars.

Orange Chocolate Chip Cookies (Day 8)

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Your favorite lunchbox cookie gets an adult upgrade with orange extract. Crisp, chewy and citrusy!

• Author: Erin Thomas

Ingredients

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1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs, at room temperature

1 tsp. orange extract*

1 tsp. grated orange peel (about 1 medium-sized orange)

2–1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt (table, kosher or sea)

1–1/2 cups dark or semisweet chocolate chunks or chips

Instructions

Preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment or leave ungreased.  Set aside.

In a large bowl, using a standing or hand-held mixer, cream butter and sugars together until light and fluffy. Add eggs, orange extract, and orange peel.  Beat again until light and fluffy.  In another bowl, whisk together the flour, baking soda, and salt.  Add the flour mixture and chocolate chunks to the butter mixture.  Stir until just combined.

Using a tablespoon or a small ice cream scoop, drop cookie dough onto the prepared baking sheets about 2 inches apart.  Bake cookies for 13 to 15 minutes or until cookies are light golden brown. Remove from the oven and let cool completely on a wire rack.  Store cookies in a tightly sealed container for up to 5 days.

Notes

*Orange oil like Boyajian brand can be substituted for orange extract.  Orange oil will have a stronger, more intense flavor compared to extract.  If using orange oil, reduce the amount from 1 tsp. to 1/2 tsp. orange oil.