Bittersweet chocolate chip cookies with a dose of orange give these crispy, crunchy cookies a sophisticated twist. I use Boyajian orange oil which can be found online or in gourmet markets.
Orange Chocolate Chip Cookies
Makes 30 to 36 cookies
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1/4 teaspoon orange oil
1/2 teaspoon pure vanilla extract
1 1/2 cups bittersweet (60% cacao) chocolate chips
Sift together flour, baking soda and salt. Set aside.
In the large bowl of an electric mixer with speed set to high, beat butter and sugars, 1 to 2 minutes, until creamy. Add egg, orange oil, and vanilla extract. Beat 1 to 2 minutes, until light and fluffy. Set mixer speed to low. Add flour mixture gradually. Mix until just combined. Stir in chocolate chips. Place dough in an airtight container and chill for 2 hours or overnight.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Using a medium scoop (#40), drop cookies onto prepared sheets, spacing 2 inches apart. Bake 12 to 15 minutes until cookies are deep golden brown. Cool on cookie sheets 2 minutes. Transfer cookies still on parchment to a wire rack to cool completely.
Store cookies, in an airtight container, at room temperature for up to 1 week.