Orange 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
Pin these Orange Zest Chocolate Chip Cookies for later!
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.
Orange Zest Chocolate Chip Cookies
- 1 1/2 tsp Morton Kosher salt
- 3/4 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 flour
- 1 1/4 cup pastry flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups chocolate chips
For the garnish:
- Morton Coarse Sea Salt
- Orange Zest
- Heat the oven to 300F. Line a baking sheet with parchment paper.
- 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 vanilla extract, and stir it into the dough.
- Sift together the flours and baking soda, add on low speed. Mix until just incorporated.
- Add the chocolate chips.
- Scoop the dough into balls, about 1/4 cup of dough each, and place 6 on a baking sheet.
- Flatten the dough balls to about ½” thick.
- Bake for 15-17 minutes until the edges start to turn golden.**
- Sprinkle coarse sea salt and orange zest over the tops of the baked cookies.
- Allow to cool for about 2 minutes before transferring to a cooling rack to let cool completely.
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Janet James says
Looks like you forgot to finish #9 regarding the garnish of salt and orange.
I actually add it after the cookies are baked, added that to the instructions.
Janet James says
Ellen Garrett says
I love orange and chocolate and have been dreaming about making this creation and you went ahead and did it! I will be making these very, very soon!