In my novel, The Wedding Thief, the Rolling Pin bakery is known for its orange chocolate chunk cookies. Orange zest, orange extract, and three kinds of chocolate make these cookies really special. Here’s the recipe:
2-3/4 cups all-purpose flour
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup (16 tablespoons) unsalted butter, softened
1 cup packed light-brown sugar
3/4 cup granulated sugar
1 Tbsp orange zest
2 large eggs
1 tsp vanilla extract
3/4 tsp orange extract
4 oz bittersweet chocolate, chopped into chunks
4 oz milk chocolate, chopped into chunks
4 oz semi-sweet chocolate, chopped into chunks
Whisk flour, baking soda, baking powder, and salt in a bowl and set aside.
In another bowl, using an electric mixer, whip butter, brown sugar, granulated sugar and orange zest until creamy, about 2 minutes. Add one egg and mix until combined. Add second egg, vanilla extract, and orange extract and mix until combined.
With mixer at low speed, slowly add flour mixture and mix just until combined. Stir in chocolate chunks.
Shape dough into large balls (about 3 tablespoons each), put them on plates and cover with plastic wrap. Chill for one hour in the refrigerator.
Line cookie sheets with parchment paper and preheat oven to 350 degrees. Transfer dough balls to cookie sheets and bake for about 14-16, minutes. Let cool on cookie sheets for several minutes, then transfer to a wire rack to finish cooling.