Recipe by Rosina
"A happy marriage of orange and chocolate."
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
1 1/2 cups
I made this twice and my second batch was so much better. The first time I put too much orange zest by packing down the tablespoon. On my second attempt I added the zest a teaspoon at a time and tasted the batter (before adding the raw eggs) until I got the orange flavor right. It ended up being about a tablespoon, just not packed down. Also, make sure you don't get any of the white rind when zesting because it will make the cookies bitter. It took about 10 minutes to bake for a chewy texture. I will definitely make these again. They're so yummy!! One more thing... put the batter in the fridge for at least 10 min before baking and the cookie won't be flat or hard. These also freeze well. I just balled them up and put them in a freezer bag. Place the frozen balls on a cookie sheet and by the time the oven is preheated, the they're ready to go in. It took an extra minute or two to bake. This way I can have fresh baked cookies any time I want.
A a gal that's 20lbs overweight, I think I know a thing or two about cookies!Tastewise they were yummy but I personally had a few problems with them. First, as most people before me already knew, 16 minutes is way too long. I always bake most cookies at 9 minutes and they come out nice and soft. As well next time I'll be using baking soda instead of powder as that will also make them be a little softer. Also, 1 1/2 cups of chocolate chips AND the cup of nuts seems to overload it a little...try 1 cup of the chips and 3/4 cup of nuts. I also added an extra half cup of flour as the dough was pretty sticky. This is all personal preference though so if you like your cookies a little harder and full of chocolate chips and nuts then by all means, follow the recipe! All said and done...good taste but needed some tweaking.
I love the combination of flavors in this cookie. I used orange flavored craisins in place of the chopped pecans and it turned out great! The 15 minute cook time did seem a bit long to me, but I like my cookies to be soft. 10-12 minutes seemed to work out perfect.
These taste pretty good! It's a simple recipe and everyone enjoys a break from the same old, same old chocolate chip cookie. I would advise to check the cookies about 10 minutes into baking, as the 16 minute bake time was WAY too long in my oven. I also added another teaspoon of orange zest for a little extra bite--though anymore would have resulted in a far too bitter taste. Plus, I was very pleased how well these kept their shape on the baking sheet! Nice recipe, thanks Rosina.
I used tsp orange flavor instead of orange zest and didn't grease cookie sheets other wise made as is...my family was divided on the taste will make these again though because I really enjoy the taste of orange and chocolate
JUST pulled these out of the oven not 5 minutes ago. All I can say is Mmmmmmmmmm! Not only are they delicious, but my whole house smells wonderful. I followed to recipe exactly and would not change anything. I used my micrograter to get the orange zest nice and fine. Will definetely make on a regular basis.
Thanks for sharing!!!!!!!
I used this recipe as a base recipe - what I was looking for was a tangy orange cookie that would bake up like a chocolate chip cookie. Success! They were flavorful, chewy, crispy on the outside, and nicely orange-y. I might add a tidbit of orange extract next time, but I think they were excellent.
I omitted the chocolate chips, and used the zest of two large oranges. I also grated up 2 dark hershey's kisses and added them to the batter for a hint of chocolate and an interesting texture. Phenomenal!
The batter came out a little too soft than I am used to, but everyone said these cookies tasted great! Even I thought so too!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Chocolate Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 129
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