If a Terry’s Chocolate Orange and a Creamsicle had a baby (in the form of a cookie), these would be it! They’re soft, cakey, and tender with the flavour of orange throughout. They have a certain je ne sais quoi perhaps thanks to the addition of cream cheese. A delightful accompaniment to a cup of tea…or eaten in groups of 12 as my brother prefers.
Orange Creamsicle Chocolate Chip Cookies
These soft and cakey cookies are perfect with a cup of tea and are a a delightful rarity on a plate of sweets. The flavour of orange and chocolate is reminiscent of a Terry's Chocolate Orange combined with a Creamsicle. In other words, they're delicious!
Servings: 32 cookies
Ingredients
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 cup butter, room temperature
- 3 ounces (85 grams) cream cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 2 teaspoons orange juice
- 2 eggs
- ¾ cup semi-sweet chocolate chips or chunks
Instructions
- Whisk together flour and salt in a small bowl.
- In a large bowl, combine the sugar and orange zest by rubbing them together with your fingers until sugar becomes orange in colour. This helps infuse the sugar with the orange flavour. Add the butter and cream cheese and beat using an electric mixer until smooth.
- Add eggs, one at a time, beating after each addition. Add orange juice and mix until combined.
- Pour the flour mixture in and mix on low until well combined and no flour remains visible. Stir in the chocolate. The dough will be very soft and sticky. Refrigerate dough for 30 minutes.
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Scoop cookie dough using a 1½ Tablespoon cookie scoop, making sure to scrape excess dough on the side of your bowl. Drop on lined cookie sheets, 2 inches apart.
- Bake for 12-15 minutes or until edges begin to turn very light brown. The cookies will be pale, and ever so slightly light brown on the edges. Mine took 14 minutes to bake perfectly. Let cookies cool on baking sheets for 5 minutes, then carefully remove and let completely cool on wire racks.
Notes
- Refrigerate the Dough!!! This cookie dough is so soft, it’s way too hard to work with if you don’t refrigerate it.
- Even scoops – Scraping the excess dough off the scoop on the edge of your bowl to make even, round balls of dough is really important to the aesthetics of these cookies.
- Room temperature butter and cream cheese. As always, softened butter is important for making a good cookie. Leave butter and cream cheese out overnight to soften, or if that’s not possible, cut it into small pieces and leave to soften for a couple hours before using. And if that’s not going to work for your timeline either, warm the butter on low power in the microwave, stirring frequently to avoid melting it. Then beat the hell out of it with the cream cheese and sugar until it’s smooth.