So these Orange Pecan Milk Chocolate Chip Cookies were born!
When I got my list food blogger cookie recipients, I was absolutely thrilled to see a familiar favorite food blogger (I started reading “I Can Cook That” in 2010 before I even fathomed that I would start a blog one day.) and some new faces.
But honestly there really is nothing better than receiving cookies in the mail!
The Great Food Blogger Holiday Cookie Swap
My first box was from one of my favorite bloggers of ALL TIME: That Skinny Chick Can Bake! She sent Peppermint White Chocolate Chip Cookies that were absolutely, undoubtedly to die for! Furthermore, she mails care-packages to her sons, and if those cookies are anything like these, they are some lucky, lucky boys!
Alli from An Alli Event sent these milk chocolate toffee butter cookies! Rich, buttery and markedly sweet: indeed everything you want in a Christmas cookie!
And Brian from This Cookin Dad sent Lemon Basil Cookies – a totally sweet, at the same time savory experience!
Soft, chewy cinnamon milk chocolate chip cookies with toasted pecans and candied orange peel. These cookies will have you reaching for another before you realize what you’re doing!
4 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cinnamon
1 ½ teaspoons kosher salt
1 tablespoon orange zest (from about 1 orange – only the bright orange parts!)
1 ½ cups light brown sugar
½ cup granulated sugar
4 ounces cream cheese
1 cup butter, softened
¾ cup toasted pecans, coarsely chopped
½ cup candied orange peel, finely chopped (Bonus points for homemade!)
2 cups milk chocolate chips (I used Guittard…because their milk cc are ahmazing)
I add my orange zest directly to the granulated sugar and toss it around to break up the clumps. This helps distribute the zest throughout the batter and the sugar also helps draw out some of the orange flavor. I do this first because the longer the zest sits in the sugar, the better the flavor!
Whisk together in a medium bowl the flour, cornstarch, baking soda, baking powder, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter, cream cheese, sugars, and zest together on medium-high speed until light and fluffy.
Add the eggs one at a time, scraping down the sides of the bowl after each addition.
Reduce the speed to low and slowly add the flour mixture; mix until just incorporated.
Add the chocolate chips, pecans and candied orange; mix briefly on low to distribute.
You can bake the cookies right away or refrigerate the dough overnight. Your cookies will be thicker and will spread less if you chill it, but it isn’t totally necessary. I do, however, think the flavors are enhanced after a little refrigeration. When you are ready to bake, proceed to the next step.
Pre-heat your oven to 375°F and line baking sheets with parchment or silpat.
Scoop the dough using a 1 tablespoon cookie scoop or roll into balls and place 2” apart on the cookie sheet.
Bake 012 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.