Last year I came across the ultimate chocolate chip cookie recipe – chewy, dense and moist, with a crisp edge, it is now the standard chocolate chip cookie recipe in our house. Food Network host Anna Olson came up with the brilliant idea to add a bit of cornstarch along with the flour, which helps keep them moist and chewy. Since my husband is a fan of orange chocolate, particularly at Christmastime, I decided to add the grated zest of an orange to the dough. The result? Divine – a cookie that will stay on our must-make list for years to come.
These are easy to make in large batches; I packaged them up for our holiday cookie exchange this year, in festive bags from the dollar store, they looked adorable.
Orange Chocolate Chip Cookies
3/4 cup butter, at room temperature
1 cup packed brown sugar
1/4 cup sugar
finely grated zest of an orange
1 large egg
1 tsp vanilla
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1-2 cups chocolate chips, or 6-8 oz. dark or semi-sweet chocolate, chopped into chunks
Preheat oven to 350F.
In a large bowl, beat the butter, sugars and orange zest until pale and almost fluffy. Beat in the egg and vanilla.
Add the flour, cornstarch, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and stir just until blended.
Drop dough by the spoonful onto a parchment-lined (or buttered) sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen large cookies.