Riverbend Inn’s Orange-White Chocolate Chip Cookies
By Yankee Magazine|Nov 29 2007|
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.
