Return to Content

Riverbend Inn's Orange-White Chocolate Chip Cookies

Riverbend Inn’s Orange-White Chocolate Chip Cookies
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 3 dozen

Ingredients:

  • 1 cup butter, softened
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon grated orange rind
  • 2 teaspoons orange extract
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces (2 cups) white chocolate chips

Instructions:

Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg, orange rind and extract, beating until blended. Combine flour, baking soda and salt; gradually add to sugar mixture, beating until just blended. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased (or Silpat-lined) baking sheets. Bake at 350 degrees for 10 to 12 minutes or until edges of cookies are lightly browned. Cool on baking sheets for two minutes, then remove to wire racks to cool completely.
Updated Thursday, November 29th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350