Orange Almond Chocolate Chip Cookies
Soft and chewy orange almond chocolate chip cookies loaded with fresh orange zest, sliced almonds, and mini chocolate chips. Ready in 30 minutes!
Servings: 12 cookies
Calories: 231kcal
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Spatula
- Electric mixer
- 3-tablespoon cookie scoop
Ingredients
- 1½ cups (188 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon (2 g) orange zest about ½ of a medium orange
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (100 g) light brown sugar packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (84 g) mini chocolate chips
- ¼ cup (30 g) sliced almonds plus 2 tablespoons (15g) extra for optional topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a medium bowl, combine the orange zest and granulated sugar. Rub them together with your fingers until the sugar looks slightly moist and sandy - this releases the orange oils for extra flavor.1 teaspoon orange zest, ¼ cup granulated sugar
- Add the softened butter and brown sugar to the orange sugar and cream together until light and fluffy. Mix in the egg, vanilla extract, and almond extract, scraping the sides as needed to incorporate everything evenly.½ cup unsalted butter, ½ cup light brown sugar, 1 large egg, ½ teaspoon vanilla extract, ¼ teaspoon almond extract
- Stir the dry ingredients into the wet mixture just until a few flour streaks remain.
- Fold the mini chocolate chips and sliced almonds evenly into the dough.½ cup mini chocolate chips, ¼ cup sliced almonds
- Scoop and roll the dough into smooth balls (I use a 3-tablespoon cookie scoop).
- Optional steps:For an extra crunch, dip the tops of each dough ball into additional sliced almonds.For a chewier, more flavorful texture, chill the dough balls uncovered in the refrigerator for 30 minutes.
- Place the dough balls 2 inches apart on your prepared baking sheet. Bake on the middle rack until the edges start to tan (about 8-10 minutes).
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for 1 week or in the freezer for 1 month. Keep a slice of bread in the container at room temperature to keep them fresh longer.
Make Ahead: Freeze the cookie dough balls in a freezer-safe container for up to 1 month. Bake frozen cookie dough balls at 350°F for about 8-12 minutes.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 158mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 276IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
