Orange Milk Chocolate Chip Cookies
Jan 8, 2022 1:56:41 GMT -5
Post by maybetoday on Jan 8, 2022 1:56:41 GMT -5
ORANGE MILK CHOCOLATE CHIP COOKIES
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins Yield: 24
These orange milk chocolate chip cookies are super soft and chewy and filled with creamy, melty milk chocolate.
INGREDIENTS
1 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
Zest of 2 large oranges
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 oz.) bag large milk chocolate chips (or chocolate chunks)
INSTRUCTIONS
Stir together the melted butter, sugar and brown sugar in a large bowl until combined.
Add the eggs, vanilla extract and orange zest, stirring just until combined.
Add the dry ingredients, mixing just until combined. Add a little more flour if the dough is super sticky.
Fold in half of the chocolate chips or chunks, saving the rest to add to the tops of the cookies later.
Line a sheet pan or tray with parchment paper. Roll or scoop the cookie dough into 24 large balls and place on the prepared tray. Chill in the freezer for 10 minutes while the oven is heating. If you have the time, refrigerate for 1 hour or as long as overnight. The longer you chill the dough, the stronger the orange flavour will be. Chilling also prevents the butter from melting and spreading out in the oven.
When you’re ready to bake, preheat the oven to 350 degrees F.
Place scooped cookie dough onto parchment-lined baking sheets, a couple of inches apart. Bake at 350 degrees F. for 9-10 minutes.
After 5 minutes, pull the cookies out of the oven and press the remaining chocolate chunks or chips into the tops of the cookies.
Return to the oven for the remainder of the baking time. See recipe notes about what kind of chocolate to use to get the melty chocolate puddles on top.
The cookies will look underdone when you take them out. Do not bake longer than 10 minutes. They won’t brown much as they are supposed to be super soft and chewy when they cool.
Let them cool on the sheet for a few minutes before sliding the parchment onto a cooling rack or the counter to cool the rest of the way.
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Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins Yield: 24
These orange milk chocolate chip cookies are super soft and chewy and filled with creamy, melty milk chocolate.
INGREDIENTS
1 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
Zest of 2 large oranges
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 oz.) bag large milk chocolate chips (or chocolate chunks)
INSTRUCTIONS
Stir together the melted butter, sugar and brown sugar in a large bowl until combined.
Add the eggs, vanilla extract and orange zest, stirring just until combined.
Add the dry ingredients, mixing just until combined. Add a little more flour if the dough is super sticky.
Fold in half of the chocolate chips or chunks, saving the rest to add to the tops of the cookies later.
Line a sheet pan or tray with parchment paper. Roll or scoop the cookie dough into 24 large balls and place on the prepared tray. Chill in the freezer for 10 minutes while the oven is heating. If you have the time, refrigerate for 1 hour or as long as overnight. The longer you chill the dough, the stronger the orange flavour will be. Chilling also prevents the butter from melting and spreading out in the oven.
When you’re ready to bake, preheat the oven to 350 degrees F.
Place scooped cookie dough onto parchment-lined baking sheets, a couple of inches apart. Bake at 350 degrees F. for 9-10 minutes.
After 5 minutes, pull the cookies out of the oven and press the remaining chocolate chunks or chips into the tops of the cookies.
Return to the oven for the remainder of the baking time. See recipe notes about what kind of chocolate to use to get the melty chocolate puddles on top.
The cookies will look underdone when you take them out. Do not bake longer than 10 minutes. They won’t brown much as they are supposed to be super soft and chewy when they cool.
Let them cool on the sheet for a few minutes before sliding the parchment onto a cooling rack or the counter to cool the rest of the way.
link