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+ servings

Orange Chocolate Chip Cookies

close up shot of orange chocolate chip cookies stacked on top of each other on a plate
Whip up a batch of orange chocolate chip cookies and you will love the bright citrus burst along with the rich chocolate chips.
Prep Time 20 mins
Cook Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 48
Calories 165 kcal

Ingredients
  

  • 3 cups all-purpose flour (spooned and leveled)
  • teaspoons cornstarch
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup salted sweet cream butter, room temperature
  • cup brown sugar
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh orange zest (1 large orange)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure orange extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips

Instructions
 

  • In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set it aside.
  • Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes, until smooth.
  • Add the sugars and continue mixing on medium-high for 2½ to 3 minutes, until well combined.
  • Lower the mixer speed to low and add the egg. Continue mixing just until incorporated.
  • Increase the mixer speed to medium and the orange zest, vanilla extract, and orange flavoring. Mix just until combined.
  • Lower the mixer speed to low, and add ½ of the flour mixture at a time. Mix just until well incorporated.
  • Add in the chocolate chips, and mix just until combined. Cover the dough and chill in the refrigerator for 2 hours.
  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Using a 1 tablespoon cookie scoop, scoop the dough and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10 minutes. Allow the dough to rest on the cookie sheet for 5 minutes before transferring to a cooling rack to finish cooling completely.

Notes

  • You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. When you are ready to bake, scoop out your dough balls onto the cookie sheet.
  • Make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.

Nutrition

Sodium: 52mgCalcium: 22mgVitamin C: 1mgVitamin A: 136IUSugar: 15gFiber: 1gPotassium: 74mgCholesterol: 15mgCalories: 165kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 8gProtein: 2gCarbohydrates: 22gIron: 1mg