Cherry-Orange Chocolate Chip Cookies
Pillowy dough and a pleasant orange flavor make these cookies soft batch perfection! Recipe can be halved easily for a smaller yeild.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened*
- 1 cup (192g) granulated sugar
- 2 cups (254g) all-purpose flour (may sub a cup-for-cup gluten-free flour)
- 1 (8-ounce) package cream cheese, softened
- 2 eggs
- 2 teaspoons orange zest (from 1 orange)
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 (12-ounce) bag (2 cups) semi-sweet chocolate chips
- 1 cup dried cherries, chopped
Instructions
- Preheat the oven to 350℉.
- In a mixing bowl, cream together the sugar, butter, and cream cheese.
- Add the eggs, orange zest, and vanilla and orange extracts.
- In a separate bowl, sift together flour, salt, and baking powder
- Add the dry ingredients to the wet ingredients (I do this in two additions) and blend thoroughly.
- Fold in the chocolate chips and dried cherries.
- Drop heaping tablespoons of the dough onto parchment-lined baking sheets, spaced 2 inches apart. Helpful hint: I use a 2 tablespoon cookie scoop to make quick work of portioning consistently sized cookies. Make-ahead tip: At this point the dough may be covered and refrigerated.
- Bake in the preheated oven for 12–15 minutes, or until golden-brown around the edges.**
Notes
*If using salted butter, reduce the salt in the recipe by ½ teaspoon (¼ teaspoon for each stick of butter). So, if you happen to cut the recipe in half, you'll want to reduce the salt by ¼ teaspoon if using salted butter.
**If the cookies have been refrigerated, bake on the upper end of the range. Again, the visual hint of golden brown edges will ensure the cookies are perfectly cooked and not doughy.
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