White Chocolate Orange Cookies

White choco chip orange cookies are citrusy, chocolate cookies with awesomest flavors. Crisp on the edges and semi soft in the middle are a wonderful snack and a dessert.

Course Snack

Cuisine American

Prep Time 20

Cook Time 12

Servings

Calories 233kcal

Author usha

Equipment

1 Lemon Zester
1 Sifter
2 Mixing Bowls one medium to hold dry ingredients and large for dough
2 Large Cookie Sheets
Parchment Paper or Aluminum Foil
1 Hand Mixer
1 Melon or small - medium sized Cookie Scoop
1 Cooling Rack

Ingredients

115 grams Unsalted Butter, softened 1 stick
170 grams Granular Sugar , ¾ cup
1 egg
Grated zest of 1 orange (2 to 3 tsp)
1 teaspoon Vanilla Extract
200 grams All Purpose Flour (1 ½ cups)
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Salt
225 grams Classic White Chocolate Chips (1 heaped cup)

Instructions

Bring eggs and butter to room temperature.
Preheat the oven to 375 F.
Line cookie sheets with parchment paper, aluminum foil or silicon sheet for easy cleaning. This is an optional step. I bake in two batches.
Using a zester, grate the orange peel.
Take dry ingredients in a sifter and sift the ingredients.
Beat butter to soften it, then sugar and continue to beat until soft and creamy.
Add the egg, orange zest, vanilla extract and beat until well incorporated.
Fold in or stir in the dry ingredients. I do this in fold setting or 1 - 2 speed of the beater.
Then fold in white chocolate chips.
Using a melon or cookie scooper scoop out the dough on to a cookie sheet, 2" apart. You can also use spoon to scoop out the dough, shape into round balls and place on the sheet.
Once you place cookies on the first sheet, slightly flatten the cookie dough using a back of a spoon or your fingers.
This recipe yields about 30 cookies depending on the size. Bake the first batch while you prepare the second batch. You can leave the second cookie sheet on the countertop until the first batch is done.
Bake cookies in a preheated 375 F oven, on middle rack for 10-12 minutes or until bottom of the cookies are light brown. Mind you cookies will continue to bake after removing from thee oven.
Cool for 5 minutes and transfer to a cooling rack to cool completely.

Notes

I have listed both metric and cup measurements and I always prefer weighing my ingredients for bakes, specially flour.
When using cup measurements, fluff up the flour before measuring it. You can sift the flour and then measure. In which case, sift the flour again with rest of the dry ingredients or whisk the ingredients to evenly mix them all before preparing the dough.
Sugar - you can also use castor sugar or superfine sugar.
Place the cookies at least 2″ apart as these cookies expand a lot.
Temperatures of the oven vary oven to oven. When baking the cookies for the first time, use the baking time as a guide.
Cookies continue to bake after removing from the oven. Keep this in mind when checking for doneness.
Nutrition - values listed are approximate.
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Nutrition