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 12 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.
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