This recipe for Chocolate Chip Orange Drops intrigued Rosie and I because of the combination of flavors and the fact that it didn’t include a leavening agent like baking soda or powder. We found it in my Aunt Dee’s original edition Cookie Cookbook. This was fun for my teen to make for homeschool cooking class. It was the first time she baked with orange zest and we weren’t quite sure if the recipe was going to work in the first place (we’ve baked a couple that have been complete busts.) While the recipe instructs to beat the ingredients until light, we found the batter to be pretty dense and honestly, quite sticky, so we had to be careful folding in the chocolate chips at the end.
Honestly, at this point, I had my doubts about the batter- especially when I began to drop the spoonfuls on the cookie sheet. The batter was super sticky and hard to drop. The cookies were small- without anything to help them rise, they’d stay small and we didn’t get three dozen cookies out of the batter, we got two. Plus, I’m a perfectionist- with the sticky batter I couldn’t get perfectly round dropped cookies. That bugged me.
Once they were in the oven, we had to carefully watch the time because modern ovens are calibrated differently than they were when this recipe was written in 1966. It was hard to tell if they were done at 14 minutes- they were brown on the bottom and pale on the top and seemed to be pretty soft, but we took a gamble and pulled them out of the oven (my teen is smarter than me. She said, “who wants a hard cookie” She was right.). Guess what? The cookies were baked perfectly- they were full of flavor and light. This recipe’s a keeper!
- 1 cup sifted flour
- 1/4 tsp salt
- 1/2 cup softened butter
- 3 ounces cream cheese
- 1 tsp grated orange rind
- 1/2 cup sugar
- 1 egg yolk
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
- Sift flour once and measure; add salt and sift again.
- Cream together butter, cream cheese and orange rind in stand mixer.
- Add egg yolk and vanilla and beat until light.
- Blend dry ingredients into the batter.
- Fold in the chocolate chips and mix well.
- Drop teaspoonfuls onto lightly greased baking sheet. Flatten each drop with the back of a spoon.
- Bake in a 350 oven for 14 minutes.
- Transfer to rack and cool.