Orange Creamsicle White Chocolate Chip Softbatch Cookies

By Greywolf

These Orange Creamsicle White Chocolate cookies are big, soft and delicious! The orange flavor and zest complement the white chocolate chips to remind you of your favorite popsicles.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 to 2 teaspoons orange extract, optional (I did not use and cookies were still 'orangey' enough, but for extra orange flavor, use it)
• 2 tablespoons cream or half-and-half
• 2 tablespoons freshly grated orange zest
• 2 cups all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• Pinch salt, optional and to taste
• 1 (10-ounce) bag white chocolate chips, about 1 1/2 heaping cups

Preparation

Step 1

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.

Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.

Add the white chocolate chips, and mix on low speed until just incorporated.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350°F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.