These cookies include none of these favorite tastes. You can’t even count the white chocolate because those cream-colored morsels are really the absence of chocolate. More on that later.
I have made White Chocolate Orange Dream cookies dozens of times, each effort turning out perfectly and the results gobbled up quickly. I first learned of the recipe when Gayle Hackbarth of Summerfield, Fla., submitted it to the St. Petersburg Times newspaper for its annual Christmas cookie section. At that time, I was food editor there. It eventually landed in my cookbook, Cookielicious (Seaside Press, 2010). I often made them to share at book signings because they freeze and travel so well. They can also be made small, a good thing for samplings, children or portion control.
However, control will be in short supply once you taste them.
Orange and chocolate are a classic combination, and I have made the dough with mini-chocolate chips instead of white chocolate. The tiny chips look good and I like them better than full size in these cookies. The orange punch comes from extract and a full tablespoon of orange zest.
I use a 1-tablespoon ice cream scoop to portion the dough and place it on parchment-sheet-lined baking sheets. This results in uniform 2-inch cookies. Watch them in the oven, and take them out when they look dry and the edges are slightly brown. Overbaking will dry them out. They freeze indefinitely, too. Cool completely first before storing in air-tight containers or zipper-closed bags.
Back to that white chocolate thing. White chocolate is made of butter, milk solids and sugar. It does not have any of the dark-colored solids extracted from cocoa beans, so it is not technically considered chocolate.
Technicalities aside, make these cookies. Pop them into your children’s lunch boxes. Serve them at the monthly Bunco game. Or take a plate to a neighbor who is feeling low. They, and you, will be appreciated.
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon grated orange rind
- 2 teaspoons orange extract
- 2¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate morsels
- Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg, orange rind and extract, beating until blended. In a separate bowl, combine flour, baking soda and salt. Gradually add dry ingredients to first mixture, beating just until blended after each addition. Stir in white chocolate morsels. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Bake cookies in preheated 350-degree oven for 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
- Makes about 4½ dozen.