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Cookie Book’ by Debbie Fields (1992!!!), one cookie book I 100% recommend buying though the photos and layout are a bit outdated the recipes are mouthwatering.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.
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
- Preheat your oven to 160 degrees Celsius and line two baking trays with baking paper or mat.
- Cream the butter and both of the sugars together using a whisk or use your electric mixer.
- 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.
- Add all dry ingredients and it will soon turn into a dough like consistency (pictured above).
- On a chopping board chop the chocolate into chunks (however big you want) and zest a clean orange.
- Add the chocolate and orange into the dough mix being sure that the chocolate is evenly distributed (you want chocolate in every cookie!!)
- 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).
- Bake for 15 to 20 minutes or until lightly browned, leave them to cool on the tray as they will need further cooking.
- Store in an airtight container for 3-4 days (if they last that long!!)