This is my first month with a new group of the Secret Recipe Club Group C, led by the intrepid Debbi of Debbi Does Dinner Healthy & Low Calorie. I am looking forward to meeting all the wonderful members of this group, discovering a bunch of new blogs and sharing them with all of you!
For my first assignment in the new group, I got one of my favorite people, Sarah from The Pajama Chef! Sarah and I have some similar childhood memories, most notably baking with our grandmothers. She got her Masters at Indiana University (my mom was also an alum), her sister went to Purdue (so did my dad), we both love peanut butter, traveling, and living in our pajamas. The big difference is she loves to run and is able to burn off all the goodies she eats – not so much on this side of the fence, LOL. I know you will love discovering her stories and recipes!
Sarah has a ton of great recipes on her site and it didn’t take me long to decide on which one to make and share with you – all of about 15 minutes of pleasant hunting and I had it dialed in for this month! 🙂
These cookies are two of my favorites rolled into one. America’s #1 treat, 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. 🙂
One difference between these cookies and regular chocolate chips is that you need to rest the dough before baking. There is more liquid in these cookies than in the normal recipe so the resting gives the flour a chance to fully absorb it. This is especially important in gluten-free baking. After about 45 minutes I expected the dough to be really firm and hard to scoop, but it was soft and very pliable.
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 are truly wonderful cookies. They would travel well so consider including them in your next care package to the kids away at college, an upcoming potluck supper, or picnic in the spring and summer time.
Have a wonderful week and the most wonderful Chocolate Monday!
Jane’s Tips and Hints:
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 even to scoop batters into muffin pan or cupcakes. They are also great for pancakes and waffles. Go make your life easier!
- 1 cup butter, softened to cool room temperature
- 3/4 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp orange zest, from 1 large orange
- 2 tsp orange juice
- 3-1/4 cups gluten-free flour blend or all-purpose flour
- 2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 2 cups semisweet chocolate chips
- 2 cups chopped pecans
- In the bowl of your standing mixer, using the paddle attachment, cream together the butter and sugars until soft and creamy, about 2 minutes. Scrape the sides and bottom of the bowl and beater. Add the eggs, one at a time, mixing well before adding the second one. Then add the vanilla, orange zest and juice, and beat on low for 1 minute until combined. Gradually beat in flour, baking soda, and salt. When the dough is smooth, stir in the chocolate chips and pecans. Scrape the bowl again making sure there is no extra flour hiding in the bottom.
- Remove the bowl from the mixer, cover and chill in the refrigerator for at least 30 minutes, but an hour or more is better. If you are using gluten-free flour, this resting gives the flours more time to fully absorb the liquid.
- Preheat the oven to 350°F. Line 2 baking sheets with Silpats or parchment.
- Form the dough into 1-1/2 to 2 tbsp balls. Place on prepared baking sheets leaving enough room for them to spread. Bake for about 12 minutes or until golden brown around the edges but still slightly soft in the middle. For best results bake one sheet at a time. If baking more than one pan, spin and swap the trays halfway through for the most even baking.
- Cool cookies on the baking sheet for 5 minutes before transferring to cooling racks to cool completely. Store in an airtight container.
- Yield: about 4 dozen cookies, depending on size
Create a New Tradition Today!
Here are more recipes from The Secret Recipe Club just for you!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. Thanks for reading and welcome to the Heritage Cook Family!
Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. This includes copying and reprinting content and photographs. If you have any questions or would like permission, I can be contacted via email. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com. Please see the Disclaimers page for additional details.
This site is not intended to provide medical advice. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. Always consult your doctor. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site.