Soft Batch Chocolate Chip Orange Cookies

Soft batch chocolate chip orange cookies take the classic chocolate chip cookie we all know and love, amps up the flavor and fluffs up the texture. The resulting cookies are transcendent.

There’s no need to wax poetic about these cookies, the title says it all and they definitely sell themselves. If you like cookies and you’ve got a little time to do some baking, then you should definitely make these pronto. Your friends and family will love you for it!

A few Tips

  1. Make sure to have all your ingredients at room temperature before you start making the cookies. Room temperature ingredients incorporate and emulsify better than cold or cool ingredients.
  2. I use semi-sweet chocolate chips in this recipe but you can use milk chocolate chips or white chocolate chips. They all taste great but milk chocolate chips and white chocolate chips give you a much sweeter cookie.
  3. To properly zest the oranges, you will need to purchase a microplane if you don’t already have one.
  4. When portioning out the dough onto the cookie sheets, I like to use a medium/ small ice cream scoop. The ice cream scoop makes portioning the dough easier, faster and cleaner. Using an ice cream scoop also ensures that all the cookies are roughly the same size and shape which helps the cookies bake evenly.
  5. No need to chill the cookie dough before baking! Wooooo hooooo!!! One of the genius ingredients in this recipe is cream cheese. Most chocolate chip cookie recipes are made with butter. Cookies made with butter usually have to chill after portioning or the cookies will spread. Since we swap out the butter in favor of cream cheese we can just skip this pesky step.
  6. These cookies are amazing warm, right out of the oven but an attribute worth noting is that the orange flavor becomes more pronounced as they sit. I find the orange flavor pop’s 8-24 hours after baking.

Time to get baking!

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Soft Batch Chocolate Chip Orange Cookies

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Soft batch chocolate chip orange cookies take the classic chocolate chip cookie we all know and love, amps up the flavor and fluffs up the texture. The resulting cookies are transcendent.


Units Scale
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon instant espresso or instant coffee
  • zest of 4 oranges
  • 1 (8 oz) package cream cheese, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 12 oz semisweet chocolate chips


  1. Add both the milk and cream to a large non-reactive pot.
  2. Set the pot over med-high heat and bring to 185 degrees using and instant read or clip on thermometer (clipped to the side of the pot, slightly submerged into the milk). If you don’t have a thermometer, you can eye ball it but the results might be less accurate. The dairy will start to form bubbles, a little foam on the surface and will let off steam when ready. Lightly stir regularly to avoid scorching on the bottom of the pot. Do not boil.
  3. When the dairy comes to temperature remove the pot from the heat, add vinegar, lemon juice and salt. Stir until fully incorporated.
  4. Cover the pot with a kitchen towel, set aside for 30 minutes undisturbed to allow the curds to form. If after 30 minutes the curds do not fully separate, add another tablespoon of vinegar and allow to sit for an additional 3-5 minutes.
  5. While the dairy is resting, place a colander or sieve in the sink or in a large bowl to drain the whey from the curds. Line the entire colander with several layers of cheese cloth or 1-2 layers of butter muslin (butter muslin has a tighter weave so you don’t need to use as much. You can find it on Amazon or
  6. Once the curds have fully formed, using a slotted spoon, gently transfer the curds from the pot to the prepared colander. Let sit undisturbed to drain the whey from the curds for 10-30 minutes (depending on whether you want soft or firm cheese). The edges of the cheese should look dry and the middle should be moist and a little soupy. This will yield a creamy ricotta, if you prefer firmer ricotta, drain closer to the thirty minute mark.
  7. Gently transfer the ricotta to an airtight container and store in the refrigerator until ready to use. Stir lightly before use.


Cookies can be stored in an airtight container for four days

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