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Makes 2 dozen cookies

Cook’s Notes: These cookies may also be glazed with chocolate after baking (you could omit the chips if you like); melt about 4 ounces chocolate (semisweet or dark) with 1/3 cup heavy cream; dip the cookies in halfway and put on parchment paper to let the chocolate set (refrigerate them to speed this up).

Grated zest of 1 large orange (or remove the zest with a vegetable peeler, being sure to get just the top layer of the peel)

3/4 cup plus 2 tablespoons granulated sugar, divided

3/4 cup (1 1/2 sticks) unsalted butter, softened just enough that it retains an impression when pressed with a finger

1/2 teaspoon salt, preferably fine sea salt

1 1/2 teaspoons orange extract

1 large egg

1 teaspoon baking powder

1 3/4 cups all-purpose flour

1 cup chocolate chips (I like mini chips here, but regular are fine, and I do sometimes use more chips)

Preheat oven to 375 degrees.

In a food processor, whiz orange zest and 3/4 cup sugar until finely ground (you may skip this step, but it intensifies the orange flavor). In a large bowl, beat butter and orange-scented sugar until light and fluffy. Beat in salt, orange extract and egg. On low speed, beat in baking powder and flour until just combined. Mix in chocolate chips.

Scoop out 1-inch balls of dough (if dough is too soft to scoop, chill it briefly) and place 2 inches apart on parchment paper-lined baking sheets. Dip the bottom of a drinking glass in cold water, then in the remaining 2 tablespoons sugar. Press glass onto dough balls, flattening to 2 1/2-inch rounds. Dip glass in sugar before each cookie, rinsing in cold water as needed.

Bake cookies for 12 to 15 minutes, until barely golden and set. Cool on a wire rack and store in an airtight container.

Related column: Back to School: Cheer-Me-Up Treats

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