Best Orange Shortbread Cookies With Chocolate Chips Recipes

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (180C).
• Sift the dry ingredients together.
• Using a mixer, cream the butter with the sugar, add the orange peel, extract, egg yolk and whipping cream. The room temperature ingredients are key so that you can create a smooth, homogeneous mix.
• Stir the dry ingredients into the wet, mixing *just* until it is incorporated.
• Stir in the chocolate chips.
• This is a pretty dry dough, so blend it with a wooden spoon to incorporate the dry bits and break up any concentrations of chocolate chips.
• At this point you can make about 1" balls of cookie dough that you can then press out on a cookies sheet covered with parchment paper. These cookies don't spread much when baking.
• Bake approximately 7-10 minutes rotating the pan during cooking as needed.
• Alternatively, you can take the whole of the cookie dough and roll it into a log, wrap it in plastic wrap, then refrigerate until firm. Next you can slice off about 1/4" cookies. This latter option makes for a more uniform cookie and a smoother appearance.
• Note: if you use a whole egg instead of just the egg yolk, the cookies bubble up a bit and have a lumpy appearance. Still tasty, though.

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.