Orange Chocolate Chunk Cookies Recipes

Steps:

• Preheat oven to 350 degrees F. In a bowl sift the flour and baking soda. In a large bowl with an electric mixer cream butter with sugars until fluffy; add vanilla and mix well. Beat in egg and cream. On low speed gradually add flour mixture in 3 batches, heating until combined well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten cookies slightly with back of a fork. Bake 12 to 13 minutes or until the edges are golden, (cookies will still feel soft). Cool for 2 minutes on cookie sheets, then remove to wire racks to cool completely.;

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, baking soda, salt and grated orange rind.
• Mix well and set aside.
• In a large bowl blend sugars with electric mixer at medium speed.
• Add melted margarine and beat well to combine.
• Add eggs, orange extract and orange juice, and beat well.
• Add flour mixture, blending just until combined.
• Stir in chocolate chunks.
• Drop by tablespoons onto foil lined cookie sheets, 1 1/2" apart.
• Bake for 12-15 minutes until cookies are slightly brown along edges.
• Transfer cookies to a rack to cool.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, orange peel, orange juice, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in chocolate chunks and orange candies.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend.
• Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy.
• Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart.
• Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.).

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)

Steps:

• Pre-heat the oven to 170°C/gas mark 3 and line a large baking sheet. Melt the dark chocolate in a microwave in 30 second blasts or over a pan of barely simmering water until melted. Remove from the heat and leave to cool.
• Place the flour, cocoa, bi carb and salt into a bowl and set aside. Cream the butter and sugars together in a bowl until light and fluffy. Add the cooled melted chocolate and beat to combine.
• Beat in the orange zest and egg, followed by the flour mixture. Once combined stir in the chocolate chunks.
• Roll the dough into small or large balls, depending on what size you want your cookies, and place on the baking tray. Bake for 15-18 minutes or until a skewer inserted in the middle of a cookie comes out clean.
• Once baked, remove from the oven and leave the cookies to cool on the tray for 5-10 minutes before transferring them to a wire rack to cool.