These cookies are a nice change from the standard lime, white chocolate and macadamia nut cookie. Once again, this cookie is not too sweet and the orange is a great combination with the white chocolate.
Orange and White Chocolate Cookies
6 tablespoons butter, very soft
¼ cup brown sugar
¼ cup fine white sugar
1 ½ cups flour, sifted
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Zest from 2 clementine oranges, finely grated
Juice from 1 clementine orange
½ to ¾ cup white chocolate chips (or chopped white chocolate)
- Beat the butter and sugar together.
- Add the egg.
- Sift the dry ingredients.
- Grate the zest from 2 clementine oranges.
- Juice 1 clementine orange.
- Add the white chocolate.
- Mix the orange juice, zest, white chocolate, flour mix, and wet ingredients together.
- Do not over mix.
- Refrigerate the dough for at least 1 hour.
- Bake at 350 degrees for 8-10 minutes.
- Refrigerating the dough really helps the orange flavor spread through out the cookies.
- Regular oranges could be used as well. If you use a regular orange, I would use the zest from 1 orange and the juice from ½ the orange.
- If the dough is sticky after mixing, sift a little more flour and mix into the dough.
- Similar to the Whole-Wheat Chocolate Chip Cookies, the dough should be stiff when forming the cookies (but not at stiff as the chocolate chip cookies). As a result, the dough will not flatten during baking. Half-way through the baking process, remove the cookie sheets from the oven and use the back of 2 spoons to gently flatten the cookies. This will help them spread just a little bit, but also makes them chewy and moist.
- Once again, I have guessed at the cooking temperature and time. I have been baking mine at 180 degrees Celsius for 5-7 minutes (in a small convection oven).
- You could easily add macadamia nuts to the dough for added flavor.