I was craving something sweet and really easy to make and these orange chocolate chip cookies perfectly fit the bill. Close to a traditional chocolate chip cookie but with the addition of fresh orange zest and juice making a beautiful sweet treat.
As always, if you want the easiest and fastest way to get cookie dough portioned and onto the baking sheets, go out and buy a spring-loaded ice cream scoop (or 4 different sizes like I have). I can get an entire pan done in about a minute – so much faster and more easily than I used to with two spoons. It wasn’t until I was entering baked goods in competitions that I realized I needed a way to make cookies all the same size. I bought my first scoop and instantly fell in love, then went out and got three more so I could make different sizes. I use them for all kinds of doughs and to scoop batters into muffin pan or cupcakes. They are also great for pancakes and waffles. Go make your life easier!
These cookies are two of my favorites rolled into one. America’s #1 cookie, chocolate chip with citrus that I love. Lemon, lime, orange, any or all blended together = delicious to me. But when you put the two together, it is legendary. The Artist was hovering the whole time I was making them, so anxious to get a bite that he nearly burned himself on a cookie straight from the oven.
The resting allows the flour to fully absorb all the liquids in the dough, giving you a better hydrated cookie. This is especially helpful when using gluten-free flour blends as they don’t typically absorb as well as wheat flour does.
As good as the cookies were straight from the oven, they were actually better the next day – possibly because mine were made with gluten-free flours. Crispy, crunchy, with rich flavors that perfectly play off each other, these Orange Chocolate Chip cookies are truly wonderful.
Have a wonderful week and happy Chocolate Monday!
Key Ingredients for Orange Chocolate Chip Cookies:
- Granulated sugar and brown sugar
- Orange zest and juice
- All-purpose flour or gluten-free flour blend
- Baking soda and kosher salt
- Chocolate chips or chopped chocolate
- Chopped pecans (optional)
Using a spring-loaded scoop makes cooking making so quick and easy. All your cookies will be the same size and bake much more evenly.
How to make Orange Chocolate Chip Cookies:
- Cream the butter and sugars together; add the eggs, one at a time, mixing between each addition; mix in the vanilla, orange zest, and juice
- Gradually beat in the flour, baking soda, and salt, mixing until smooth; stir in the chocolate chips and pecans (if using)
- Cover and chill at least 30 minutes or up to 2 hours
- Portion the dough into 2 tbsp balls and bake about 12 minutes; cool on baking sheet 5 min before transferring to wire racks to cool thoroughly
Kitchen Tools I Use to Make This Recipe (affiliate links):
- 1 cup (2 sticks; 8 oz) butter, softened
- 3/4 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp organic vanilla extract
- 1 tbsp orange zest [from 1 large orange]
- 3 tsp orange juice, from zested orange
- 3-1/4 cups (390g) all-purpose flour or gluten-free flour blend
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups semisweet chocolate chips or chopped chocolate
- 1-1/2 cups chopped pecans, optional
- In the bowl of your stand mixer, beat together the butter and both sugars until soft and fluffy, about 2 minutes. Add the eggs one at a time, mixing just until incorporated between each addition. Then add the vanilla, orange zest, and orange juice, and beat on low for 1 minute until combined.
- In a bowl, whisk together the flour, baking soda, and salt. Gradually add and beat in the flour blend. Then fold in the chocolate chips.
- Chill the dough, covered, in the refrigerator for at least 30 minutes – or up to 2 hours.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or a Silpat.
- Using a spring-loaded scoop, portion the dough into 1-1/2 to 2 tbsp balls and place on prepared baking sheets leaving room between them to allow for spreading. For the best results, bake one sheet at a time.
- Bake for 10 to 11 minutes or until golden brown around the edges but still slightly soft in the middle. Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling completely.
Adapted from Sara of The Pajama Chef
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 82mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 2g
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This post was first shared in Feb 2015. The article was updated in 2020.