There is nothing like orange and chocolate together. Now they meet to make a batch of orange chocolate chip cookies you won't be able to resist!
One of my favorite flavor combinations is orange and chocolate. You know those chocolates shaped as an orange that you break apart into little orange wedges? Obsessed. I don't really spend a lot of time combining the two because my family isn't as crazy about the combination as I am. But I've been thinking about making orange chocolate chip cookies for so long that it was impossible for me to fight it anymore. I had to give in and it was so worth it.
To infuse the cookies with the perfect amount of orange flavor, I like to rub the orange zest into the sugar so the juices and oils release and meld with the sugar. Beating it with the butter gets the parts I miss and then infuses the flavor in the butter. Usually, I don't like too many chocolate chips in my cookies, but orange chocolate. I need that orange chocolate combination. So we are going extra with all the chocolate chips. And to finish, I topped my orange chocolate chip cookies with salt. I love fleur de sel, but a flakier salt like Maldon works well too.
So let's enjoy our day with a movie and a huge stack of these orange chocolate chip cookies!
Orange Chocolate Chip Cookies
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ oranges zested
- ¾ cup 1 ½ sticks unsalted butter
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups chocolate chips
- fleur de sel or Maldon salt.
- In a medium bowl, mix together the flour, salt, baking soda, an cornstarch together. Set aside.
- In your mixer, add the sugars and orange zest. Rub the zest and sugars between your fingers to combine and release the oils.
- Add the butter to the mixer and beat until the mixture is light and fluffy.
- Add the egg, egg yolk, and vanilla into the mixer and beat until well combined.
- Pour the flour mixture into the mixer and mix until just combined and there are no streaks of flour. Fold in the chocolate chips.
- Cover and chill the cookie dough for at least an hour, preferably overnight.
- While the cookie dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Once the dough is finished chilling, portion out the cookie dough into balls that are 1 ½ tablespoons big.
- Place the dough at least two inches apart and bake for 8 - 12 minutes, or until the are golden brown brown at the edges and puffy. The cookies should be slightly underbaked in the middle.
- Allow the cookies to cool for two minutes on the baking sheet before transferring to a wire rack. While the cookies are still fresh from the oven, sprinkle salt over the cookies.