Bring your next batch of cookies to a new level with these Orange Chocolate Chip Cookies. These are a twist on my regular cookies by adding fresh grated zest and juice to give them a little citrus touch!

---

One of my absolute favourite chocolates of all time, is Terry’s Chocolate Orange.  You know those chocolate balls of orange segments?  I could easily eat a whole one.  And since orange and chocolate go so well together, I though why not take a spin on my Chewy Chocolate Chip Cookies and add a burst of orange. Well, the result was amazing! These are the new cookie you know you want to make this fall.

---

What are These Cookies Like

• Difficulty – This is a really easy recipe. From start to finish they can be put together in about 20 minutes.
• Taste – These are a soft buttery cookie filled with semi sweet chocolate chips and infused with bold orange flavours.
• Serving – This recipe makes approximately 42 cookies. You can make larger cookies and yield less if you like. As well, in the recipe card, you can easily adjust the serving size.

---

Ingredients

• Flour – This recipe uses all purpose flour which is the same as plain flour.
• Baking soda – The baking soda allows the cookies to rise a little through baking.
• Salt – Regular table salt is used and it helps enhance the flavour of the cookies.
• Butter – Unsalted butter at room temperature.
• Cream cheese – Full fat cream cheese helps keep the cookies light.
• Sugar – These cookies use a mix of granulated white sugar and brown sugar.
• Vanilla extract – Vanilla extract enhances flavours in baked goods.
• Egg – A large egg at room temperature.
• Chocolate chips – I used regular sized semi sweet chocolate chips for these cookies.
• Orange zest and juice – I used fresh grated zest and juice to give these cookies a fantastic orange flavour.

---

Instructions

1. Preheat oven – Preheat oven to 350ºF/180ºC. Line a baking tray with parchment paper and set aside.
2. Infuse sugars – In a small bowl, combine the brown sugar, white sugar and orange zest. Combine with your fingers until you have worked the zest into the sugars.
3. Combine all wet ingredients – In a large mixing bowl combine the infused sugars with the butter, egg, orange juice and vanilla extract. Mix on high speed until light and fluffy, about 3 minutes.
4. Finish cookie dough – In a small bowl combine the flour, baking soda and salt. Stir this dry mixture into the wet ingredients and stir until just combined. Fold in the chocolate chips.
5. Bake – Using a cookie scoop or a tablespoon, mound the cookie dough by spoonfuls onto the baking tray. Bake for about 9 – 11 minutes or until the cookies are baked.
6. Cool – Let cool a few minutes before transferring the cookies to a wire rack. Once cooled completely can be stored in an airtight container for about 4 days.

---

Recipe Notes

• Use the right type of baking sheet/cookie sheet – Thin baking pans tend to get really hot and the cookie will start to brown before it cooks through and will result in an over baked cookie every single time. If you are baking often, invest in a good quality baking sheet.
• Use parchment paper – Parchment paper will help you cookies from over browning every single time. Plus it stops them sticking to the bottom of the pan.
• Don’t over bake the cookies – Over baked cookies will be crisp, a little dry and crack even. These bake for me in exactly 10 minutes. They might appear to be a little underdone, but they will set as they cool.

---

Substitutions

• Chocolate chips – I used semi sweet chocolate chips. You could use a mix of semi sweet mixed with milk chocolate if you like. Even white chocolate or peanut butter chips will work. You could also substitute chocolate chunks or mix in half with the chocolate chips.
• Other ingredients – I don’t recommend any other substitutions for these cookies as they have only been tested with the ingredients stated in the recipe.

---

Serving and Storage

• Serving – These cookies are best served at room temperature. They will be soft and even a little chewy.
• Storage – You can keep these at room temperature in an airtight container for about three days. They will keep in the fridge for about five days. In the freezer for up to months.

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping By & Hope To see You Soon!