Cookies & IceCream

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Orange Shortbread Cookies with Chocolate Chips

Difficulty:Easy

Ingredients

  • ■   salt
  • ■   2 oz orange extract
  • ■   chocolate chips

Description

1 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 2 teaspoons (packed) grated orange peel 1/2 teaspoon orange extract 1 large egg yolk 3 tablespoons whipping cream 8 ounces double chocolate chips (such as Ghirardelli) 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, orange peel, and 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 from epicurious.com. Photo from blueeley.blogspot.com

  • 1. Position rack in center of oven; preheat to 350°F.
  • 2. Butter and flour large baking sheet.
  • 3. Whisk first 3 ingredients in medium bowl.
  • 4. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy.
  • 5. Beat in yolk, then cream.
  • 6. Add flour mixture;
  • 7. beat until dough comes together in moist clumps.
  • 8. Stir in chocolate chips.
  • 9. Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart.
  • 10. Using moistened fingertips, flatten each to 1/2-inch-thick round.
  • 11. Bake cookies until golden, about 18 minutes.
  • 12. Transfer to rack; cool.
  • 13. (Can be made 3 days ahead. Store airtight at room temperature.)
  • 14. Recipe from epicurious.com.
  • 15. Photo from blueeley.blogspot.com

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