Orange Chocolate Chip Cookies

Servings: cookies

Calories: 137cal

Preheat oven to 350 F and line insulated baking sheets with parchment paper.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
12.6 ounces unbleached all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a mixer bowl set to medium speed, cream butter, shortening, and both sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
4 ounces unsalted butter, 3.4 ounces shortening, 6.9 ounces packed brown sugar, 4 ounces granulated sugar, 2 eggs
Beat in orange zest and vanilla extract.
2 Tablespoons grated orange zest, 1/2 teaspoon pure vanilla extract
Turn mixer down to low and gradually add the dry ingredients until incorporated.
Fold in chopped chocolate with a wooden spoon.
2 cups chopped bittersweet chocolate
Use a 1 1/2 tablespoon cookie scoop to drop cookies onto baking sheet about 2-inches apart.
Bake 10-12 minutes or until edges are lightly browned.
Remove from oven and let cool on pan for 5 minutes then move cookies to a wire rack to cool completely.

4 from 1 vote

Unbleached flour is simply my preference, I use it in a lot of my baking. You can use regular all-purpose flour instead if you like. Be sure to weigh the flour for the best results, or use the scoop and sweep method. Do not scoop directly into the bag with your measuring cup, you will likely get too much flour which means your cookies will be dry, dense, and crumbly.
We used a 1 1/2 tablespoon cookie scoop which yielded 46 cookies. If you make your cookies larger or smaller, be sure to keep an eye on them in the oven, as the bake time is dependent upon the size.
I used two and a half bittersweet Ghirardelli baking bars that were 4 ounces each (60% cacao). You can substitute with a bag of dark chocolate or semi-sweet chocolate chips, depending on your orange and chocolate flavor combo preference.
I used both the shortening and the butter in this recipe. If you would prefer, you can substitute with all butter. Be sure the butter is "softened," which means that there should be a little give when pressure is applied with your finger. Definitely don't melt it, allow it to rest at room temp. You can remove butter from the fridge and cut it into thin slices with a sharp knife to bring it to room temperature.
For the best results, take your eggs out when you take the butter out. Allow them to rest at room temperature.

Course: Desserts

Cuisine: American

Prep Time25

Cook Time10

Total Time35