Orange Dark Chocolate Chunk Cookies

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 2/3 cup All-purpose flour
  • 1 1/4 tsp Baking soda
  • 1 1/4 cup Brown sugar, packed
  • 1 tsp Cornstarch
  • 6 oz Dark chocolate bar, Orange
  • 3/4 cup Granulated sugar
  • 1 tsp Kosher sea salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Other

  • Sea salt flakes or fleur de sal for sprinkling (optional

Found on lifemadesimplebakes.com

Description

Ingredients

• 2⅔ c. all-purpose flour
• 1¼ tsp. baking soda
• 1 tsp. cornstarch
• 1 tsp. kosher sea salt
• 1 c. (2 sticks) unsalted butter
• ¾ c. granulated sugar
• 1¼ c. brown sugar, packed
• 1 tbsp. orange zest
• 2 tsp. vanilla extract
• 2 eggs
• 6 oz. chopped Orange Dark Chocolate bar (Lindt, Theo, Chocolove etc.)
• Sea salt flakes or fleur de sal for sprinkling (optional)

Directions

• Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until its almost completely melted but has a few soft pieces left.
• In a large mixing bowl, whisk together flour, baking soda, cornstarch, and salt.
• In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugars on medium speed for 1 minute. Add the zest an vanilla, beat on medium speed for an additional minute. Add the eggs, one at a time, mixing in between additions. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chopped chocolate (and any shavings left on your cutting board) with a spatula. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours, or overnight.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
• To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
• Place in the oven and bake for 11-13 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.