These cookies have an extraordinary orange twist!
In baking these cookies, it’s important not to skip the step wherein dough is refrigerated for about 10 minutes before baking. Doing so will give you more chewy cookies which are neither flat nor hard. The orange zest adds a nice flavor kick that’s so unique. The chocolate chips and orange zests are absolutely in perfect harmony!
Another tip, add orange zest slowly, about one teaspoon at a time into the butter mixture and check the flavor by tasting it. Once you’ll get the orange flavor exactly right, stop right there. Avoid adding too much or even a full-packed tablespoon of orange zest. Also, get rid of any traces of white rinds from the zest to keep your cookies from getting bitter.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups chopped pecans
Preheat oven to 350 degrees Fahrenheit. Prepare your cookie sheet by greasing it up.
In a medium-sized bowl, stir together flour, baking powder and salt and set aside mixture. In another large mixing bowl, cream together butter, sugars, orange zest and vanilla extract until mixture gets light and fluffy.
Add eggs one at a time, beating every after addition. Gradually stir in dry ingredients and mix until just incorporated. Fold in chocolate chips and nuts. Mix until evenly blended.
Scoop out dough by small rounded tablespoonfuls and arrange 2 inches apart on cookie sheets. With the back of the spoon, flatten gently. Cover cookie sheets with plastic wrap and refrigerate for about 10-15 minutes. Remove from refrigerator and unwrap.
Bake cookies in preheated oven for 15 or 16 minutes or until sides are set and tops are golden. Let newly baked cookies cool on the cookie sheets.
Serve warm or at room temperature.