Do you like the combination of orange and chocolate? It might sound a little strange and not one you would be immediately drawn to, but there is just something about it that works. Try these cookies and confirm with your taste buds.
By Taylor Mathis and Sally James
Do you like the combination of orange and chocolate? It might sound a little strange and not one you would be immediately drawn to, but there is just something about it that works. With a fresh batch of orange earl grey flavored sugar on hand, and the chocolate orange flavor combination in mind, Sally decided to create a chocolate chip cookie that tasted eerily similar to my favorite ice cream.
If you have ever been to Student Union at the University of Wisconsin in Madison, WI, you can get a scoop or three of my favorite ice cream! Orange Custard Chocolate Chip might sound like a strange ice cream combination, but ever since giving it a try my freshmen year I have been hooked. Whenever I am back in Madison, it is on my list of foods to eat. Yes, even when there is snow on the ground, I will have a scoop.
- 2 sticks unsalted butter, room temperature
- 1¼ cup Orange Earl Grey Sugar
- ¼ cup dark brown sugar
- 2 large eggs, room temperature
- ½ teaspoon pure almond extract
- ¼ teaspoon pure orange extract
- 2 cups all-purpose flour
- ¼ cup semolina flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups (12 ounce bag) mini semi sweet chocolate morsels
- 3 large or 4 medium navel oranges (preferably organic)
- 1 (individual serving) Earl Grey Tea bag
- 3 cups granulated sugar
- Preheat the oven to 350 degrees. Put the butter into the work bowl of a stand mixer. Beat the butter until very creamy. Add the Orange Earl Grey sugar. Mix on medium speed until sugar is blended with the butter. Add the dark brown sugar. Mix until the sugar is blended with the butter. With the mixer on medium speed, add the eggs one at a time, mixing well after each egg is added. Add the almond and orange extracts. Mix until blended. Turn off mixer.
- In a medium bow, add the flours, salt, baking powder and baking soda . Stir until well blended. Add the chocolate chips to the flour mixture and stir until the chips are well blended with the flour. Turn the mixer to low speed, and add the the flour mini chip mixture. Mix until just the batter is just blended. Turn off mixer.
- Line a baking sheet with parchment paper or a silicone liner. Drop the batter by rounded Tablespoons full onto the baking sheet. Bake for about 10 minutes, or until the cookies are a light golden brown. Remove the cookies from the oven and let cool on the baking sheet for 1 to 2 minutes. Remove the cookies from the baking sheet and finish cooling on a wire rack.
- Wash oranges in warm water and dry. Using a vegetable peeler, remove the zest from the oranges. Put the orange zest and 1 cup of the granulated sugar into the work bowl of a food processor. Empty the tea from its bag and add the tea to the work bowl. Pulse until the orange zest and tea are well blended with the sugar. Add an additional 1-cup of granulated sugar. Pulse to blend. Add the remaining 1-cup of granulated sugar. Process the mixture for 1 or 2 minutes until the orange, tea and sugar are very well blended. The sugar will be a bit damp.
- Empty the orange sugar onto a baking sheet and spread it out in an even layer over the bottom of the pan. Let the sugar dry for an hour or so, mixing and spreading the sugar back out over the bottom of the pan about halfway through the drying time. Store the sugar in a jar or use immediately.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.