Double Chocolate Chip Cookies with Orange Flavor
These double chocolate chip cookies have a delicious orange flavor. They are perfect for any occasion and can be made ahead of time.
These double chocolate chip cookies have a delicious orange flavor. They are perfect for any occasion and can be made ahead of time.
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup butter softened
- 2 tsps orange peel
- 1 tsp orange extract
- 1/3 cup cocoa powder ( i used hershey's special dark cocoa)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/4 cup and 2 tablespoons chopped walnuts optional
- Carbohydrate 44.0156851444183 g
- Cholesterol 56.940625 mg
- Fat 19.2847618813536 g
- Fiber 2.30458816329965 g
- Protein 4.19370757027176 g
- Saturated Fat 11.667023456134 g
- Serving Size 1 1 Serving (80g)
- Sodium 354.542544652048 mg
- Sugar 41.7110969811186 g
- Trans Fat 1.25898095263512 g
- Calories 354 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
- Combine the flour, cocoa, baking soda, and salt;
- Stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts.
- Drop by rounded tablespoonfuls onto parchment lined cookie sheets. I usually roll the dough in my hands to form a ball. Place some nuts or chocolate chips on top of the rounded cookie dough, slightly pushing them in the dough. This way they won't fall off when baked.
- Refrigerate cookies for 15-20 minutes, while you clean up and preheat the oven.
- Bake for 8 to 10 minutes in the preheated oven, or just until set.
- Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
- If you don't want to use the whole amount of sugar, use 1/2 cup instead of 3/4cup. They are great!
- Double the recipe if you want to make more cookies.
- You can omit the orange flavor, if you like.
- TIP:You can also freeze the cookie dough. Just make cookie balls, freeze till hardened, and place in a freezer bag. This way you have ready-made cookie dough at your fingertips....ready to be baked, any time of the day:)
Cocoa powder dictates the structural integrity and moisture absorption of these cookies. Because Dutch-processed or dark cocoa lacks the acidity of natural powders, specific chemical agents must balance the dense crumb. Softening the butter fully before beating incorporates air pockets that expand under heat. Creaming this fat with granulated sugar for a full two minutes establishes the necessary emulsion. Without this mechanical aeration, cookies turn dense and greasy. Orange peel and orange extract supply essential volatile oils. These citrus aromatics cut through the heavy cocoa profile cleanly.
Judging Doneness Visually
Baking times remain short at eight to ten minutes in a 350 degree Fahrenheit oven. Reliable thermometers are rare in compact kitchens, meaning bakers must rely entirely on sight and touch. Watch the edges carefully. Edges should look set and matte, while centers retain a slight sheen. The surface must yield softly under gentle finger pressure. Pull the sheet immediately at this stage. Residual heat on the metal pan finishes the internal set without drying out the crumb structure.
- If the centers appear completely wet after ten minutes, leave them on the hot pan for two additional minutes before transferring.
- To reduce sweetness, lower the granulated sugar quantity to one-half cup without altering the flour ratios.
- Freeze formed dough balls on a baking sheet before transferring them to a sealed container for storage up to one month.
