Chocolate Orange Chocolate Chip Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
• Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
• Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Steps:

• Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
• Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.

Steps:

• Heat oven to 350º.
• Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon.
• Stir in flour, cocoa, salt, baking powder and baking soda.
• Stir in pecans and chocolate morsels.
• Shape dough into 1 1/2-inch balls.
• Mix 1/3 cup sugar and 1 teaspoon grated orange peel.
• Roll balls in sugar mixture.
• Place about 3 inches apart on ungreased cookie sheet.
• Flatten to about 1/2-inch thickness with bottom of glass.
• Bake 9 to 11 minutes or until set.
• Cool slightly; remove from cookie sheet.
• Cool on wire rack.

Steps:

• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade.
• Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
• Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
• Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Steps:

• Preheat oven to 350°. Combine cookie mix, cocoa, orange zest, cinnamon and cayenne. Beat in butter, egg, vanilla and, if desired, Triple Sec., Mix sugar and cinnamon. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350*. Combine flour and salt. Beat shortening, sugar and cream cheese until well-mixed. Beat in the eggs, one at a time. Add the orange juice concentrate and the rind. Blend in the flour and salt. Stir in the chocolate chips.
• Drop dough by teaspoonfuls, 2" apart on lightly greased cookie sheets.
• Bake @ 350* for 10-12 minutes, until light brown around the edges. Cool.
• ICING:.
• Slowly beat icing sugar into the cream cheese until well blended. Stir in the orange juice and orange rind. Ice the cookies.

Steps:

• Put oven rack in middle position and preheat oven to 375°F Butter a large baking sheet.
• Stir together oats, flour, baking soda, and salt in a bowl to combine.
• Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl.
• Stir egg mixture into flour mixture until just combined. Stir in chocolate chips.
• Make 12 mounds of batter 1 1/2 inches apart on baking sheet. Bake until cookies are golden and edges are crisp, about 15 minutes.
• Transfer cookies to a rack to cool.

Steps:

• Cream margarine and brown sugar; beat in egg; add orange rind and orange juice.
• Combine flour, baking soda, and cloves; blend thoroughly into creamed mixture.
• Add chocolate chips; mix well.
• Drop from teaspoon onto cookie sheets.
• Bake at 375°F for 10-12 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for 2 hours or until easy to handle., On lightly floured surface, roll out dough to 1/2-in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. , Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• 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.)

Steps:

• Preheat oven to 350 degrees.
• Combine first 4 ingredients in a large bowl and beat at low speed until smooth and creamy.
• Add vanilla and orange rind and beat well.
• Combine flour and salt and add to cream mixture; beating well.
• Stir in chocolate chips.
• Drop dough by heaping teaspoonfuls on to cookies sheets and bake for 12-15 minutes, or until edges just begin to brown.
• Cool on wire racks.