Mom Michelle’s almost-famous
#WearOrange Chocolate Chip Cookie Recipe
Adapted from Top Secret Recipes version of Mrs. Fields Chocolate Chip Cookies
San Francisco Moms Demand Action’s “Bake America Great” bake sale, 2019
(http://www.topsecretrecipes.com)
Be careful not to cook these too long. It becomes tempting to keep cooking these because they don’t seem to be done after 10 minutes (cookies) or 20-25 (pan), but they will continue to cook for a while after you take them out of the oven, and when cool, will be nice and chewy.
HINT: Strongly recommend doubling the recipe. We do every time… the dough freezes great (the cookies do too!)
INGREDIENTS:
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar HINT: use dark if you want extra molasses flavor
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons orange extract
Zest of one orange
2 1/2 cups all-purpose flour HINT: you can use 1 cup whole wheat pastry flour & 1-1/2 cups all-purpose for a chewier nuttier flavor and feel like you’re being a little healthier
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips HINT: I use 1 bag semisweet and 1/2 bag mini semisweet to get chocolate into every crumble!
- Preheat oven to 350 degrees. (325 if convection)
- In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
- In another bowl, mix together the flour, salt, baking powder and baking soda.
- Combine the wet and dry ingredients.
- Stir in the chocolate chips
HINT: If it’s #WearOrange week, save time and just make bar cookies – spread into an ungreased baking pan (8×8 or so, or if doubled, a large jelly roll pan), and bake for 20-25 minutes, until golden brown.
If you have more time to make cookies: with your fingers, place golf ball-sized dough portions (HINT: I use a small ice cream scoop) 2 inches apart on an ungreased cookie sheet. HINT: If you have non-stick cookie sheets, put down parchment paper first otherwise they don’t bake correctly.
(Since I’m a Mom and a baking mom and baking activist, I sprinkled leftover orange pumpkin balls on the pan to give the cookies more orange #WearOrange week… if you have orange sugar or other orange sprinkles that would work great too. Completely optional!)
Bake for 9-10 minutes or just until edges are light brown. Makes 30 cookies.
Recipe from “Mom” Michelle Leopold, the Mom in our Mom & Pop Stores, #WearOrange volunteer
For more information about #WearOrange, click here .
Learn more about why we #WearOrange here.
