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A delicious cookie with milk chocolate chips and homemade candied orange peels. It’s crispy and chocolate and orange flavors are a perfect match.

As for the homemade candied orange peel, they're so easy to do and delicious, once you'll make them, you'll never want to buy any, here is a link to my recipe, click here.

  • 42 3" cookies
  • Easy
  • 1 h 30

Recipe :

Ingredients :

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1 1/2 cups (310 grams) granulated white sugar

2 large eggs

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (180 grams) milk chocolate chips

1/2 cup (90 grams) candied orange peel, click here for my recipe

1/4 tsp orange peel syrup

Prepare cookie dough: 

In the bowl of your stand mixer with the paddle attachment, cream together the soft butter and sugar until creamy and smooth

Add eggs, one at a time and mix until incorporated

Sift together the baking soda, flour and salt into the wet ingredients, mix briefly

Add chocolate chips and candied orange peel + syrup and mix just until incorporated. Do not overmix

With a spatula, check that all the flour is incorporated.

Chill the dough for a minimum of one hour, or for as long as you can

Baking cookies:

Preheat your oven to 350°F (180°C)

Line your cookie sheets with parchment paper

Scoop dough with an ice cream scoop and place onto the prepared cookie sheets, about 2 inches apart

Bake for about 9 minutes or until slightly golden brown around the edges.

Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling

To bake perfect cookies:

  • Chill your cookie dough for as long as you can, even overnight when possible, not only will the different aromas blend together, but your cookies will remain thicker with the coldest cookie dough

    If you like your cookies a bit thick, I find that it helps to roll balls of dough slightly higher than larger.

    Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course, you can always pop butter a few seconds in your microwave

    Also, cookies will bake faster on a dark baking sheet than on light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.

    The wet ingredients can be mixed for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, even finish mixing with a spatula.

Enjoy!

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