White Chocolate Orange Cookies Recipe

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Most Helpful Positive Review

Feb 24, 2003

I also left out the nuts cause I don't like them and these are wonderful. I do have a little hint...if you like your cookies soft and fluffy, I use 1/2 baking powder and 1/2 baking soda. They do not fall flat and they stay moist and chewy. They are great this way. I will always make my cookies with 1/2 soda and 1/2 powder. Try it!!!

—KAILASMITH

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Most Helpful Critical Review

Jun 18, 2011

I enjoyed the flavour. I have always loved the combination of orange and chocolate but I found that there was too much flour and the presentation was not pleasing (pale)so, I will make the following changes next time. I will omit the white sugar and increase brown sugar to 1 1/2 cups, use the zest of a whole orange plus the juice of half the orange. I will cut the flour to 2 cups, add a tespoon of ginger and use semi-sweet choc. chips (personal preference). I also will baked at 375 F for 7-9 minutes for slightly crispier outer 'crust' while maintaining a chewy interior.

—tricia0022

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173 Ratings

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Nov 30, 2007

I love this recipe! I've actually made it twice now. Both times I had a little trouble with the consistency. I ended up adding only 2 cups of flour, and even still, it was pretty dry. So, I added the juice from the orange that I had zested which I would HIGHLY recommend, because it makes the orange flavor just a little stronger, and the dough a better consistency. I also used dark chocolate chips instead of white, and I'm a huge pecan fan, so I substituted the walnuts for pecans. Defiantly a new fave. Oh ya, under bake them just a little so that they come out chewy :)

—Chelsey Wolnowski

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Nov 17, 2006

WOW, are these good!! I absolutely love them! So good! I had a little trouble getting the orange zest, but all I had were satsumas, and I take it they're not the best to zest, lol. So I stopped after I had 1 teaspoon (that alone took over 10 minutes!) and just put 3/4 teaspoon of organic orange extract in the dough along with the zest. My bag of white chocolate chips was 12 oz. which was a little over 2 cups, but I threw them all in anyways- I loooove white chocolate. After the first batch was in the oven I remembered that some reviewers had said these cookies don't spread out at all, so I lightly flattened the rest with a fork and liked how those turned out better. These have a perfect texture- I baked for 9 minutes. I like that they don't have tons of sugar like some other recipes (although the white chocolate kind of makes up for that!). I used 1 cup whole wheat pastry flour and omitted the salt because I used salted butter. White chocolate and orange are so scrumptious together. These are sooo good and I think I might make them again for Christmas!

—What a Dish!

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Jan 01, 2007

During the Christmas holidays I was persuaded to try this recipe by the enthusiastic reviews of my Cooking Friends--What A Dish!, Cookin'Mama, LadyJayPee, IMVintage, and Tunisianswife, and I'm so glad I did--my family loved it. I used a combo of semi-sweet and the semi-sweet/white chocolate swirl chips and finely chopped pecans. I also used 1/2 teaspoon orange extract, but I did not add orange zest (not a big fan!), and I added 1 teaspoon vanilla. The first time I made them, I used all butter, and the second time I used part butter/part shortening. I personally like the combo of butter and shortening in a cookie because I think shortening adds a little crispness. Great versatile recipe--on my keeper list!

—GRANNYLOOHOO

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May 27, 2004

These are wonderful with the delicate orange flavor. I made a few changes per other members advice. I like my cookies thick, soft, and chewy, so I used 1/2 tsp each baking soda and powder, made sure my butter was room temp, and packed the flour into the measuring cups. The latter ensures a slightly firmer dough that doesn't spread in the oven. And I did use only one cup chips...that was plenty for this small batch of cookies. (I got two dozen generously sized cookies.)

—DARLA

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Apr 05, 2005

Very good, but I made the mistake of using orange peel spice instead of fresh orange peel/zest. The orange taste was kind of funky. I did add 1/4 tsp. orange extract, and would do that again. I will definitely try this recipe again, but use fresh orange peel. Thanks for the recipe!

—KRANEY

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Jun 26, 2003

these cookies were easy to put together and were very flavorful. My entire family of nine loved them. My only suggestion would be to scale back on the white chocolate chips to half the amount called for. So rich! I used butter flavored crisco instead of butter. They were soft, chewy, and gone in less than a few hours.

—VJGUNKEL59

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Nutrition

Calories
176 kcal
9%

Carbohydrates
17.9 g
6%

Cholesterol
22 mg
7%

Fat
11 g
17%

Fiber
0.4 g
2%

Protein
2.2 g
4%

Sodium
108 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Chocolate Orange Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 176
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 5.6g 28 %
Cholesterol 22mg 7 %
Sodium 108mg 4 %
** Potassium 31mg < 1 %
Total Carbohydrates 17.9g 6 %
Dietary Fiber 0.4g 2 %
Protein 2.2g 4 %
** Sugars 11.5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 5 %
Iron 5 %
** Thiamin 7 %
** Niacin 6 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.