Orange Chocolate Chip Cookies (Day 8)
Your favorite lunchbox cookie gets an adult upgrade with orange extract. Crisp, chewy and citrusy!
Ingredients
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.
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