Orange Cranberry Chocolate Chip Cookies
User Reviews
5
Orange Cranberry Chocolate Chip Cookies
Description
These cookies are made by combining flour, cornstarch, baking powder, baking soda, and salt to form the dry base. The wet mixture features softened salted butter whipped with light brown and granulated sugars and orange zest until fluffy, contributing moisture and citrus aroma. Eggs and orange and vanilla extracts are incorporated to enhance flavor and texture. The dry ingredients are gently mixed in just until combined to avoid tough cookies.
The dried cranberries add tart bursts while the semi-sweet chocolate chips provide melty sweetness, creating flavor complexity. The dough is portioned into 2-tablespoon balls, baked on Silpat-lined sheets at 375°F for about 10-11 minutes until edges are set but centers remain soft. After slight cooling on sheets, transferring to racks prevents sogginess, allowing cookies to fully set. Cookie storage in airtight containers preserves freshness.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened, salted
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp orange zest
- 1 egg large
- 1 egg large, yolk
- 1 tsp orange extract
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips semi-sweet
- 1 cup dried cranberries , roughly chopped
Instructions
- Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, light-brown sugar, granulated sugar and orange zest on medium-high speed until pale and fluffy about 4 minutes.
- Mix in egg and egg yolk. Stir in orange extract and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in chocolate chips and cranberries (if you want them to look like those pictured, I set aside some of the chocolate chips and cranberries to gently press into the top of the cookie dough balls before baking).
- Scoop dough out 2 Tbsp at a time and gently roll into balls, then place onto Silpat lined cookie sheets spacing them 2-inches apart. Bake in preheated oven about 10 - 11 minutes. Allow to cool on cookie sheet two minutes before transferring to a wire rack to cool. Store in an airtight container.
- *Orange extract can be found near the vanilla extract in most grocery stores or supermarkets.
User Reviews
Overall Rating
5
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