These Orange Scented Gluten Free Chocolate Chip Cookies are two of my favorites rolled into one. America’s #1 treat, chocolate chip cookies with citrus that I love. Lemon, lime, orange, any or all blended together are all delicious to me. But when you combine chocolate and citrus, it becomes legendary.
The Artist was hovering the whole time I was making these cookies, 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.
Use an ice cream scoop with a squeeze handle to quickly portion the dough onto baking sheets. I grew up using two spoons, but I tried the scoop and never went back! They more than pay for themselves and I have several different sizes so I can make cookies any size I like.
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 for an upcoming potluck supper or picnic on warm days – I swear they are coming soon!
Enjoy these Orange Scented Gluten Free Chocolate Chip Cookies for your next after-school treat or just because! Have a wonderful week and happy Chocolate Monday!
Simply swap in a gluten-free flour blend for regular flour in any recipe. Use 120 grams per cup of flour called for and you rarely need to make any other adjustments!
- 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 wire racks to cool completely. Store in an airtight container.
- Yield: about 4 dozen cookies
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