Orange Shortbread Cookies With Chocolate Chips
- Reviews 1
Ready In: 18 mins
Yields: 15-18 cookies
Ingredients
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, room temperature
- 1⁄2 cup sugar
- 2 teaspoons orange peel, grated
- 1⁄2 teaspoon orange extract
- 1 egg yolk, room temperature
- 3 tablespoons whipping cream, room temperature
- 8 ounces chocolate chips
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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