Orange Chocolate Chunk Biscuits Recipes

ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 180C Bake Combine the flour, baking powder, baking soda and salt together and set aside. Cream the butter, brown sugar and castor sugar in a food mixer until pale and creamy. Add the eggs one at a time on high until well combined. On a low speed or with a wooden spoon fold the flour into the creamed mixtre. Mix in the chocolate chips and orange zest and gently combine. Roll tablespoon sized pieces of dough into balls and pop onto greased or lined baking trays leaving an inch or so between to allow to spread. Using your hand or a fork gently pat the balls flat. Baking for 13-15 minutes until lightly golden. Remove from the oven and cool for a few minutes before transferring to a wire rack, store in an airtight container.

ORANGE CHOCOLATE CHUNK COOKIES

Steps:

• In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
• In the bowl of an electric stand mixer, fitted with the paddle attachment mix butter, brown sugar, granulated sugar and orange zest until creamy, about 2 minutes.
• Add in one egg and mix until combined, then add in second egg, vanilla extract and orange extract and mix until combined.
• With mixer set on low speed, slowly add in flour mixture and mix just until combined. Stir in chocolate chunks.
• Shape dough into large balls, about 3 Tbsp each (58 grams each). Transfer balls to plates, cover with plastic wrap and chill 1 hour.
• Preheat oven to 350 degrees during last 10 minutes of chilling.
• Transfer chilled cookie dough balls to Silpat or parchment paper lined baking sheets and sprinkle tops lightly with sea salt (keep any that aren't currently baking in refrigerator).
• Bake in preheated oven about 11 - 12 minutes. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.

ORANGE CHOCOLATE CHUNK BISCUITS

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix Bisquick mix and orange peel. Add milk; stir until just incorporated. Gently stir in chocolate chunks. Drop dough by spoonfuls on cookie sheet.
• Bake 8 to 10 minutes or until golden. Cool on cooling rack.
• In small bowl, beat powdered sugar and 2 tablespoons of the orange juice with whisk. Add additional orange juice as needed until thin enough to drizzle. Drizzle over cooled biscuits. Let stand 5 minutes before serving.

ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
• Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
• Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

ORANGE-CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 300. Position rack in the middle of oven.
• Combine flour, baking soda, and salt; mix thoroughly with fork.
• Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
• Mix in the orange juice.
• Using a rubber spatula, stir in dry ingredients until just combined.
• Stir in chocolate chips.
• The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
• Bake for 35 minutes, or until firm but springy when pressed with fingers.
• Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
• Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
• Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
• Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
• Remove the biscotti from the oven and cool on a cooling rack.
• Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.

CHOCOLATE CHUNK, ORANGE AND HAZELNUT COOKIES

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)