Go Back
Three Orange Chocolate Chip Cookies with more cookies, orange flowers, and a bottle of orange juice in the background.
Print

Orange Chocolate Chip Cookies

A recipe for Orange Chocolate Chip Cookies! These cookies have orange zest along with chocolate chips for a fragrant twist to the classic treat.
Course Dessert
Cuisine N/A
Keyword chocolate, chocolate chip, cookie, dessert, orange
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 10 Cookies

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • zest of 1 large orange
  • 10 tablespoons (141 grams) unsalted butter chilled and diced
  • 1 large egg
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 8 ounces (227 grams) semi-sweet chocolate chips

Instructions

  • Preheat oven to 350˚F (180˚C). Line two rimmed baking sheets with parchment paper or lightly grease.
  • In a medium bowl, evenly mix together the flour, baking soda, and salt. Set aside.
  • Place the granulated sugar and brown sugar in another bowl. Add the orange zest and use your fingertips to rub the zest into the sugars. This will help infuse the flavor.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the diced butter, orange-infused sugars, egg, and vanilla bean paste/extract.
  • Beat the mixture on low speed until just blended with only small bits of the butter remaining. Scrape down the sides of the bowl as needed.
  • Add half of the flour mixture and pulse just until no streaks of flour remain.
  • Add the remaining half of the flour mixture and continue to pulse just until the flour is absorbed and the mixture is no longer crumbly.
  • Fold in the chocolate chips until evenly combined.
  • Break off a 3 ounce (85 gram) piece of dough (about a heaping 1/4 cup) and roll into ball. Place on the prepared baking sheet. Repeat with the remaining dough, arranging them at least 3 inches (7.6 centimeters) apart.
  • Bake in the preheated oven until the bottom is golden brown and the top is just set with small crinkles starting to form, about 13-15 minutes. If baking both of the baking sheets at the same time, rotate halfway through the baking time. If baking one sheet at a time, place the other sheet in the refrigerator while waiting.
  • Allow the cookies to cool on the baking sheet for 10 minutes before enjoying warm or removing to a wire rack to cool to room temperature.
  • Store in an airtight container at room temperature for up to three days.