These cookies are full of orange and chocolate chip goodness with a sweet coffee matte finish.
1/2 cup Butter, room temperature
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar
Zest of one Orange
1 Tablespoon Fresh Orange Juice
1 1/2 cups Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
1 10oz bag Mini Chocolate Chips, or other chips or your choice
1/2 cup Powdered Sugar
3 teaspoons Instant Espresso Powder
Preheat the oven to 350.
In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a stand mixer (or with a hand mixer) beat butter until creamy. Add sugars to the butter and beat until fluffy, about 3 minutes, scraping bowl sides as necessary to ensure all is well mixed.
Beat in egg, orange zest and orange juice until fluffy. About 2-3 minutes.
Incorporate the dry ingredients and mini chocolate chips into the dough.
Form dough into 24 rough balls.
In a small bowl, whisk together powdered sugar and espresso power.
Roll dough balls in powdered sugar mixture.
Place dough balls, well spaced, on a cookie sheet (non-stick, greased or parchment lined) and press dough balls down into approximately 1/3" depth disks.
Bake until golden. About 12-14 minutes.
Recipe makes 24 cookies.