Yields 20 cookies
Prep and Cook Time: 35 Minutes
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Pink Hawaiian Sea Salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar or Organic Evaporated Cane Juice Crystals
2 teaspoons (packed) grated Candied Orange Peel
1/2 teaspoon Pure Orange Extract
1 large egg yolk
3 tablespoons whipping cream
8 ounces chocolate chips
Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, Candied Orange Peel, and Pure Orange Extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Recipe adapted from www.epicurious.com
Photo courtesy of www.blueeley.blogspot.com
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