Apparently I decided Wednesday was a Kelly holiday and took the day off from posting. Oopsies! While I normally post every Monday, Wednesday, and Friday, I really feel no obligation to keep to a schedule — especially with all of the holiday obligations this time of year. Anyone else like that? Am I just a lazy blogger?
If we’re being fair, I even had a recipe ready for Wednesday. It’s not this one, though. I made these cookies to bring to work on Thursday and they were just too delicious to not post. The chocolate/orange combo isn’t anything new or innovative. In fact, I decided on these cookies solely because Target was out of those foil wrapped chocolate oranges (Love those!). If you wanted to make these unbelievably delicious mind bogglingly amazing, chop up one of those to use instead of chocolate chips 😉
These cookies are based off of my lemon sprinkle cookies, so I knew they’d be good before I even tried them. I made a few swaps, added a glaze, and then have to force myself not to eat all of them in one night. Make sure you have a lot of will power if you’re going to make these, if not: at least they’re pretty healthy? There’s fruit and whole grains at least, and I say that makes them good for you.
3 (up to 4) tbsp unsweetened almond milk (or other milk choice)
½ c chocolate chips
1 tbsp. orange juice (for glaze)
½ tsp orange zest (for glaze)
⅓ c powdered sugar (for glaze)
Preheat oven to 350°F. Prepare two baking sheets with nonstick spray or parchment paper.
Combine melted oil/butter, sugar, vanilla, orange juice, and orange zest until well combined.
Add the flour, baking soda, and salt. Stir until combined, then add the milk (start with 3, increase to 4 tbsp. if necessary). Stir until almost combined, then add the chocolate chips and stir to combine.
Roll dough into balls and place on prepared sheets. Bake for approximately 8 – 10 minutes.
Let cool for 5 minutes before removing from baking sheets.
Meanwhile, combine the remaining orange juice, zest, and powdered sugar to make a glaze. Drizzle onto cooled cookies.
It’s important to add the milk after the flour to prevent curdling. For a vegan cookie: opt for coconut oil or vegan margarine and a plant based milk. Make sure the chocolate chips don’t contain dairy (I like Ghirardelli semi sweet chocolate)