- 5 ozs butter, soft
- ½ cup granulated white sugar
- ½ cup brown sugar
- 1 large egg
- 1 ½ tsps orange extract
- 1tsp orange zest
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup 4K Trinitario chocolate chips
- ½ cup 58% Trinitario chocolate chips
- ½ cup 100% Trinitario Chocolate
- 1 cup walnuts or pecans, chopped
Beat butter and sugars on medium speed for about 3 to 4 minutes.
Whisk in the egg, zest and extract for about one minute or until a ribbon forms when beaters are removed.
Sift in flour, baking soda, baking powder and salt, then fold the mixture with a spatula.
Fold in chocolate and nuts, then chill dough for at least 30 minutes.
Preheat oven to 350°F (170°C). Line a baking sheet with greaseproof paper or silicone mat.
Scoop dough with a 2 oz ice-cream scoop onto baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) from the edges of the pan so that cookies can spread evenly.
Bake for 12-15 minutes, until edges start to barely turn brown, even if the top of the cookie seems undercooked.
Leave on cookie sheet for 10 minutes before removing.
