Gluten-Free Orange Chocolate Chip Cookies

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 ingredient list is pretty close to Tollhouse cookies except for the addition of the orange juice and zest. But the biggest difference is the requirement to let the dough rest before you portion it out and bake the cookies. After about 45 minutes I expected the dough to be really firm and hard to scoop, but it was soft and very pliable.

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:

• Butter
• Granulated sugar and brown sugar
• Eggs
• Orange zest and juice
• Vanilla
• All-purpose flour or gluten-free flour blend
• Baking soda and kosher salt
• Chocolate chips or chopped chocolate
• Chopped pecans (optional)

 

PRO Tip:

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:

1. 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
2. Gradually beat in the flour, baking soda, and salt, mixing until smooth; stir in the chocolate chips and pecans (if using)
3. Cover and chill at least 30 minutes or up to 2 hours
4. 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):

• Stand mixer
• Baking sheets
• Parchment paper
• Silpats
• Spring-loaded scoop

 

Gluten-Free Tips:

You can use my favorite homemade gluten-free baking blend or a commercial product to make these cookies. Two of my personal favorites are from King Arthur Flour and Bob’s Red Mill’s 1-to-1 blend.

 

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This post was first shared in Feb 2015. The article was updated in 2020.

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