Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tbsp orange zest (from 1–2 oranges)
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 tsp orange extract (optional)
- 1 ½ cups white chocolate chips or vanilla baking chips
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in orange zest, orange juice, vanilla extract, and orange extract (if using).
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in white chocolate chips using a spatula until evenly distributed.
- For best results, chill the dough for 30–60 minutes to enhance flavor and reduce spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into rounded balls (about 1½ tablespoons each) and place them 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, until the edges are lightly golden and centers are set but soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake; cookies will continue to set after removal from the oven.
Orange extract is optional but adds extra depth.
Dough can be frozen in portions for future baking.
For added flavor, drizzle with a simple orange glaze after baking.
- Prep Time: 15
- Cook Time: 12