Here’s a unique spin on a classic! These chocolate orange cookies are crispy on the edges and soft in the middle. I like to modify several things in this recipe, but the original recipe is in parentheses, so fell free to try it either way!
- 1 1/2 cups whole wheat flour
- 1 cup regular white flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- Juice from 2 clementines, zest from 3 clementines
- 1 cup packed brown sugar (or 3/4 cup packed brown sugar)
- 1/2 cup white sugar (or 3/4 cup white sugar)
- 1/2 cup apple sauce, which is one prepackaged to-go cup (or 2 eggs)
- 1 2/3 cup chocolate chips, I used semi-sweet
- Preheat your oven to 375*
- Mix the flours in a bowl with the salt, baking soda, and zest. Set aside in a bowl.
- Beat the butter, juice, sugars, and applesauce in a different bowl until the mixture is light and fluffy. If you are using applesauce, the mixture won’t be as light as it would be with eggs. Getting it fully combined is the most important part of the process, so don’t worry if the wet ingredients seem slack.
- While mixing on a low setting (if using a stand mixer), slowly incorporate the dry ingredients into the wet ingredients in about three intervals.
- Once the dry and wet ingredients are combined, stir in chocolate chips.
- portion out cookies that are about 2-3 tablespoons in size. These cookies spread quite a bit since the dough is so wet.
- Bake for 10-12 minutes or until the edges of the cookies are golden brown.