Orange Shortbread Cookies With Chocolate Chips

"This is lifted from Epicurious.com who lifted it from The Bump and Grind Cafe in Denver. This is how I do them, and since most of my recipes are here, it makes MY life easier to post it. BTW you will want to double this recipe."
 
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photo by a food.com user photo by a food.com user
Ready In:
18mins
Ingredients:
10
Yields:
15-18 cookies
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ingredients

  • 1 12 cups flour
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • 12 cup butter, room temperature
  • 12 cup sugar
  • 2 teaspoons orange peel, grated
  • 12 teaspoon orange extract
  • 1 egg yolk, room temperature
  • 3 tablespoons whipping cream, room temperature
  • 8 ounces chocolate chips
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directions

  • Preheat the oven to 350 degrees F (180C).
  • Sift the dry ingredients together.
  • Using a mixer, cream the butter with the sugar, add the orange peel, extract, egg yolk and whipping cream. The room temperature ingredients are key so that you can create a smooth, homogeneous mix.
  • Stir the dry ingredients into the wet, mixing *just* until it is incorporated.
  • Stir in the chocolate chips.
  • This is a pretty dry dough, so blend it with a wooden spoon to incorporate the dry bits and break up any concentrations of chocolate chips.
  • At this point you can make about 1" balls of cookie dough that you can then press out on a cookies sheet covered with parchment paper. These cookies don't spread much when baking.
  • Bake approximately 7-10 minutes rotating the pan during cooking as needed.
  • Alternatively, you can take the whole of the cookie dough and roll it into a log, wrap it in plastic wrap, then refrigerate until firm. Next you can slice off about 1/4" cookies. This latter option makes for a more uniform cookie and a smoother appearance.
  • Note: if you use a whole egg instead of just the egg yolk, the cookies bubble up a bit and have a lumpy appearance. Still tasty, though.

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Reviews

  1. My favorite cookie ever! <br/>I've never had the orange extract on hand, so I've used vanilla extract and added a little more zest, or a bit of orange juice from the orange. The orange flavor is still pleasant.
     
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RECIPE SUBMITTED BY

Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje. Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).
 
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