This is a slight a twist on my favourite cookie recipe from ‘Mrs. Fields Cookie Book’ by Debbie Fields (1992!!!), one cookie book I 100% recommend buying though the photos and layout are a bit outdated the recipes are mouthwatering. I took the ‘Blue-Ribbon Chocolate Chip Cookies’ and I simply added orange to the mix, chocolate and orange is possibly one of my favourite flavour combos. The cookie itself is chewy and soft (it’s a cookie NOT a biscuit it shouldn’t be crunchy) and is incredibly decadent. This isn’t for a calorie counter or a health nut; you have been warned.

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Makes 15 medium sized cookies or 9 large cookies (larger the better)


  • 2 3/4 cup plain white flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup white sugar
  • 230g softened butter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cup chocolate chips/ whole block of chocolate
  • 1 large orange
  1. Preheat your oven to 160 degrees Celsius and line two baking trays with baking paper or mat.
  2. Cream the butter and both of the sugars together using a whisk or use your electric mixer.
  3. Once the mixture is light and fluffy add the eggs and vanilla extract until fully incorporated, it may look a little grainy but that will all change soon.
  4. Add all dry ingredients and it will soon turn into a dough like consistency (pictured above).
  5. On a chopping board chop the chocolate into chunks (however big you want) and zest a clean orange.
  6. Add the chocolate and orange into the dough mix being sure that the chocolate is evenly distributed (you want chocolate in every cookie!!)
  7. Roll dough into 9 or 15 even sized balls and place the balls on the the two trays being sure to space them evenly (10cm apart is about right).
  8. Bake for 15 to 20 minutes or until lightly browned, leave them to cool on the tray as they will need further cooking.
  9. Store in an airtight container for 3-4 days (if they last that long!!)


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