A delicious take on the classic chocolate chip cookie! They taste like those chocolate oranges you buy during the holidays but in chewy cookie form.
Ready in: 1hour40minutes
2 3/4cupall-purpose flour
1cupunsalted butter, softened
1cuppacked light-brown sugar
4ozbittersweet chocolate, chopped into chunks*
4ozsemi-sweet chocolate, chopped into chunks
4ozmilk chocolate, chopped into chunks
Flaky or coarse sea salt
In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment mix butter, brown sugar, granulated sugar and orange zest until creamy, about 2 minutes.
Add in one egg and mix until combined, then add in second egg, vanilla extract and orange extract and mix until combined.
With mixer set on low speed, slowly add in flour mixture and mix just until combined. Stir in chocolate chunks.
Shape dough into large balls, about 3 Tbsp each (58 grams each). Transfer balls to plates, cover with plastic wrap and chill 1 hour.
Preheat oven to 350 degrees during last 10 minutes of chilling.
Transfer chilled cookie dough balls to Silpat or parchment paper lined baking sheets and sprinkle tops lightly with sea salt (keep any that aren't currently baking in refrigerator).
Bake in preheated oven about 11 - 12 minutes. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.
*I used 4 oz Ghirardelli bittersweet baking chocolate, 4.25 oz Hershey's Special Dark chocolate and 4.25 oz Symphony bar (no toffee!). You can use all of one type of chocolate - just whatever you prefer. I just love the three types of chocolate.