Reviewed: Apr. 17, 2012

i didn't have orange zest, so instead i used orange extract! They turned out fantastic!!

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Reviewed: Feb. 9, 2012

Sooo dissapointed... I googled this recipe and chose to ignore what I found and use allrecipes because thats what I use so often.. Im now wishing I would have used something else... the cookies were dry and didnt spread out at all... they were like little golf balls... wont be making again....

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ShepR

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Vernal, Utah, USA

Reviewed: Feb. 6, 2012

Very good cookie, although a little bit too sweet for me! Everyone loved these! Will make this again.

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Culinary mom

Cooking Level: Expert

Living In: Gainesville, Virginia, USA

Reviewed: Feb. 4, 2012

If the cookie dough is any indication of how the finished product will turn out, I immediately knew these were going to be fantastic! Perfection in a cookie! I'm picky about the texture of cookies, and these delivered exactly what I was looking for. Some subtle changes I took with the recipe: added 1/2 tsp baking powder, 1/4 tsp baking soda, as I prefer a puffier, cake-like cookie. I added 3/4 tsp vanilla and more than a tablespoon of the grated orange zest. I added fewer chips than called for due to personal preference. Not too sweet, chewy on the outside, soft in the middle.... absolutely delicious. 3 1/2 year-old daughter (who helped me make these), and the hubby, could barely wait for these to cool before diving in! Next time, I will double, or even triple the recipe, as these cookies are impossible to resist. Thank you VERY much, Jennifer!

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Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Reviewed: Jan. 25, 2012

These were awesome! I tried zest this time but would like to try the orange

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randakaye

Reviewed: Jan. 6, 2012

Perfectly pretty, wonderfully delicious! I loved the orange undertones of the cookie - I don't think it's intended to be the prominent flavor, though, if you're a huge fan of the orange/choc combo, you could consider adding orange extract. BUT I wouldn't. :) I used macademia nuts, as I had them and thought they'd work very well with this recipe. A great new go-to recipe. What a gem!

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FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jan. 5, 2012

This recipe was recommended to me by another AR member and very good friend, Kez, and I'm so glad I tried them. I didn't mess with the recipe at all and they came out great! These were a big hit when I took them into work along with some other baked goods. Thank you so much for the recipe, Jennifer.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 31, 2011

i love this cookies because they are not too sweet like most of the white chocolate cookies .

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Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 18, 2011

SO GOOD!!! I used pecans instead of walnuts, as that's what I had on hand. I also did the half butter, half butter flavored shortening (I do this for all of my cookies, b/c I think it gives a better texture).

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