White and semi sweet chocolate go perfectly with orange zest in these soft and chewy thick cookies!
Orange and chocolate is, of course, a timeless combination. These cookies are the third chocolate and orange cookie recipe I have. The combination is just too good. These Creamsicle and Orange Dark Chocolate Chips cookies are delicious too.
To get thick cookies, form them into a cylinder shape and flatten the top slightly.
Orange Double Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
Adapted from {Perfect} Soft + Chewy Coconut Oil Chocolate Chip Cookies
- 2 1/2 cups all purpose flour
- 3/4 cup white chocolate chips
- 3/4 cup semi sweet or dark chocolate chips
- 3/4 cup light brown sugar, packed
- 1/2 cup plus 2 tablespoons coconut oil
- 1/2 cup white granulated sugar
- 2 tablespoons water
- 1 tablespoon orange zest
- 1 to 2 teaspoons orange extract (optional)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 egg plus 1 egg yolk
Preheat oven to 350 F and line light colored cookie sheets with parchment paper.
In a medium sized bowl, whisk together flour, baking soda, cornstarch, salt, and both kinds of chocolate chips. Set aside.
In a large microwave safe bowl, add coconut oil (1/2 cup plus 2 tablespoons) and microwave until almost melted. After removing from the microwave, stir to allow the coconut oil to melt fully. Whisk in water and sugars until fluffy. Next, whisk in orange and vanilla extracts, orange zest, the egg and egg yolk until combined.
Next, combine add dry ingredients into the wet. Stir to combine. The dough will be thick and soft to touch.
When ready to bake, take two tablespoons of dough and roll into a cylinder shaped balls and place on the cookie sheet, about 2 inches apart (Six cookies every quarter sheet pan). Bake for 8 to 11 minutes, or until lightly browned, but still gooey in the middle. Allow to rest on cookie sheet for 2 to 3 minutes before moving to cooling rack to cool completely. Enjoy!
In a medium sized bowl, whisk together flour, baking soda, cornstarch, salt, and both kinds of chocolate chips. Set aside.
In a large microwave safe bowl, add coconut oil (1/2 cup plus 2 tablespoons) and microwave until almost melted. After removing from the microwave, stir to allow the coconut oil to melt fully. Whisk in water and sugars until fluffy. Next, whisk in orange and vanilla extracts, orange zest, the egg and egg yolk until combined.
Next, combine add dry ingredients into the wet. Stir to combine. The dough will be thick and soft to touch.
When ready to bake, take two tablespoons of dough and roll into a cylinder shaped balls and place on the cookie sheet, about 2 inches apart (Six cookies every quarter sheet pan). Bake for 8 to 11 minutes, or until lightly browned, but still gooey in the middle. Allow to rest on cookie sheet for 2 to 3 minutes before moving to cooling rack to cool completely. Enjoy!
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