These orange zest chocolate chip cookies, are amazing chewy chocolate chip cookies topped with just a little orange zest at the end for the perfect citrus flavor burst.
**This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine. #NextDoorChef
My two favorite parts about these cookies? The Morton coarse sea salt and orange zest sprinkled on top of these cookies at the end! The coarse sea salt gives them the perfect taste of salty crunch and the orange zest adds a small burst of orange flavor.
I’m a huge fan of chocolate and orange together, so the orange zest on top of these cookies totally won me over!
I got the recipe for these cookies from Morton Salt. The recipe makes about 24 large cookies that are thin, with crunchy edges, yet chewy in the middle.
These cookies also have Morton Kosher Salt in the cookie dough. It’s the perfect salt for home cooking that makes you feel like a better cook because it is the chef’s preferred salt. The salt cuts the sweetness back just a little bit and really enhances the flavor.
- 1½ tsp Morton Kosher salt
- ¾ cup + 2 TBS sugar
- 1 cup light brown sugar
- 1 TBS molasses
- 8 oz (1/2 cup, or 1 stick) butter, cut into cubes
- 1 cup all purpose flor
- 1¼ cup pastry flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp chocolate extract (optional - I left it out)
- 2 large eggs
- 2½ cups chocolate chips
- Sugar in the raw
- Morton Coarse Sea Salt
- Orange Zest
- In a stand mixer cream together the salt, both sugars, butter, and molasses.
- Cream on high until the butter is light and fluffy, scraping down the bowl frequently.
- Add the eggs one at a time on medium speed.
- Add the extracts.
- Sift together the flours and baking soda, add on low speed. Mix until just incorporated.
- Add the chocolate chips.
- Heat oven to 300F.
- Place dough in large balls on a baking pan with plenty of room for them to spread. (Instead of 12 cookies on a sheet I did 6, the dough balls were about twice as big as normal)
- Flatten to ½”
- Bake for 15-17 minutes until the edges start to turn golden.**
- Allow to cool for about 2 minutes before transferring to a cooling rack to let cool completely.
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