Orange Shortbread Cookies with Chocolate Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Lesley Renner of Denver, Colorado, writes: There is a funky little eatery called Bump & Grind Cafe near my office. I go there often to enjoy a latte and one of their shortbread cookies with chocolate chips and a touch of orange it's called a Miss Emma Peel cookie. Would you ask chef Cliff Trubowitz for the recipe? This recipe calls for double chocolate chips, which have a deep, rich chocolate flavor because they are made with bittersweet chocolate. Regular semisweet chocolate chips can be substituted. Ingredients:
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 ghirardelli) |
Directions:
1. 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.
2. 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. (Can be made 3 days ahead. Store airtight at room temperature.)
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