Amp up your chocolate chip cookies this holiday season with this delicious orange chocolate chip cookie recipe from Nashville pastry chef Dwayne Ingraham. The combination of creamy chocolate sweetness, nutty pecan crunch, and tangy citrus creates the perfect crumbly bite.
“This recipe is everything ‘winter’ in one bite: The citrus of the orange zest pairs so well with the chocolate. It also has the spices that make you remember the holidays with every taste. Nothing says ‘Merry Christmas’ like cinnamon and cloves and nutmeg,” describes Ingraham.
recipe 
yields
Makes 2 dozen cookies
½ cup butter, softened
¾ cup granulated sugar
1 cup dark brown sugar
Zest of 1 orange
2 eggs
1 teaspoon vanilla extract
1 cup plus ½ tablespoon flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
6 tablespoons rolled oats
1 cup chopped pecans, toasted
1½ cups chocolate chips
ingredients:
steps
- In bowl of a stand mixer fitted with paddle attachment, cream together butter, sugars, and orange zest until just combined and smooth. Add eggs, one at a time, mixing fully between each addition. Add vanilla extract. Turn off mixer.
- In a separate bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, and cloves. Add dry ingredients to wet. Mix on low speed until half incorporated. Scrape down sides of bowl. Add oats, pecans, and chocolate chips. Resume mixing until fully incorporated. Cover cookie dough. Chill in refrigerator for at least 30 minutes and up to overnight.
- Before baking, preheat oven to 325 degrees. Portion dough into 2-inch balls and arrange on a baking sheet lined with parchment paper. Bake until golden brown, about 15 minutes.
Date Published: 11.29.23
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Recipe By
From Dwayne Ingraham, Area Executive Pastry Chef of Holiday Inn & Suites in Nashville
