This recipe is actually Orange Vanilla Chip Cookies, from "The Complete Magnolia Bakery Cookbook", but it specifies that if you can't get the vanilla chips, white chocolate chips should be used instead. Since vanilla chips don't seem to be sold in Toronto, I'll have to stock up on them when we take our next shopping trip across the border. From the reactions of my "taste testers", they had no complaints - all of the cookies were gone before noon on Monday. I was asked not to keep extra desserts in the house, so my office buddies get all my baking right now!
When I see a cookie dough completely "pull away" from the sides of the mixing bowl completely, I expect it to turn it out perfectly and I'm usually right. This recipe was no exception and I know I'll be making it many times again. They're light and crispy on top, soft on the inside - a lovely little treat!
Ingredients:
2-1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted softened butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large, room temperature egg
1 tbsp grated orange zest
1 cup white chocolate chips
Preheat oven to 350 degrees. In a large bowl, sift together the flour, baking soda and salt.
In a large bowl (I used my stand mixer), cream the butter and two sugars until smooth, about 3 minutes. Add the egg and mix in well. Add the flour mixture and beat thoroughly. Stir in the orange zest and the chips.
As usual, I used my 1 tsp scoop to measure out the cookies. Despite the fact that the recipe yield listed was 3 dozen cookies, I had four dozen after baking. One dozen should fit nicely on each baking sheet. Since the cookies were very rounded and I wanted to make sure the dough wasn't raw inside after baking, I flattened them lightly with a wet fork. Bake for 10-12 minutes - 11 was perfect in my oven.
Cool on the sheets for a minute before removing to a cooling rack and enjoying!
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