Friday, November 18, 2011

Orange Chocolate Shortbread Cookies

Cookies. I love cookies. So even though I think I should take a little pre-holiday break from so many cookies and other baked treats... well, I just can't. I love our evening ritual of making hot tea and settling in on the couch, curling up with my legs in SP's lap, watching some TV together, or reading together, or just talking or goofing around. And that evening ritual includes having a little dessert treat.
This week the cookie treat is Orange Shortbread Cookies with Chocolate Chips. They're easy to make and only make about 2 dozen, so if I want my treat to last all week, I must practice portion control. Willpower. Not like the Mint Chocolate Chunk Cookie week when I ate 6-7 a day and we still tossed the last 3 because they got stale.
These taste like an Orange Milanos, only better. Much better. Orange zest, orange extract, chocolate.

Orange Shortbread Cookies with Chocolate Chips

Bon Appetit February 2003

1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup(1 stick) unsalted butter, room temperature
1/2 cup sugar
2 teaspoons(packed)grated orange peel
1/2 teaspoon orange extract
1 large egg yolk
3 tablespoons whipping cream
8 ounces double chocolate chips (such as Ghiradelli)

Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.

Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.

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