Orange you glad I made cookies?

Messing with baking recipes is a dangerous thing. You can’t just swap out ingredients with impunity, you really have to do your research. Thankfully there’s the internet. We ran out of boxed cookies late last week and I’d been sending Ian off to school with graham crackers, which he really does enjoy, but I wanted to bake some cookies. I’d originally thought to make the standard chocolate chip cookies that I wrote about back in the first post, but Spring is here and I wanted to do something a little different. And since orange and chocolate go so very well together… well…

Orange Cocoa Chocolate Chip Cookies

3 2/3 cups all purpose FLOUR

1 ¼ tsp. BAKING SODA


1 tsp. coarse SALT, such as kosher

2 tbs. Dutch Process COCOA

the ZEST of one ORANGE

2 ½ sticks unsalted BUTTER, softened


2 cups plus 2 Tbsp. granulated SUGAR

2 large EGGS


1 standard bag of your favorite CHOCOLATE CHIPS

Preheat oven to 350°F

In a medium bowl, combine FLOUR, BAKING SODA, BAKING POWDER, SALT, COCOA and ORANGE ZEST. Using a mixer fitted with paddle attachment cream BUTTER and SUGARS until very light and fluffy, about 3 to 5 minutes. Add the EGGS, one at a time, mixing well after each addition. Mix in the ORANGE EXTRACT. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then slowly add dry ingredients, and mix until just combined. Add the chocolate chips, and mix to incorporate. Cover two baking sheets with Silpats or parchment paper. Set out as many cooling racks as you have. Using a small to medium-size ice cream scoop, scoop mounds of dough onto the baking sheets (you should be able to fit 12 cookies per sheet), making sure to space them evenly. Bake until golden brown , around 20 minutes. Carefully transfer the cookies directly onto the cooling racks — they will be quite soft but will firm up as they cool. Repeat the process until you have run out of dough.


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