Ingredients
Wet Ingredients
- 1 large egg
- ½ cup + 1 Tbsp (110 grams) regular or caster sugar
- ⅓ cup (80 ml) light olive oil (or your favorite vegetable oil)
- 3 tablespoons (45 ml) orange juice (approx from ½ orange)
- 2 tablespoons orange zest
- 1 teaspoon orange extract (or vanilla extract)
Dry Ingredients
- 2 ⅓ cups (290 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ scant teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Chocolate
- 3 oz (80 grams) dark chocolate chips or bar (broken into small pieces)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the egg with sugar until well combined. Then add olive oil, orange juice, orange zest, and orange extract. Stir everything together until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ground ginger to evenly distribute the leavening agents and spices.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing the dough.
- Add Chocolate: Fold in the dark chocolate chips or chopped chocolate pieces, making sure they are evenly dispersed throughout the dough.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes, or until the edges are firm and the centers still look slightly soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh orange zest and juice for the best citrus flavor.
- If you prefer a stronger orange taste, increase the orange extract to 1½ teaspoons.
- Dark chocolate with 60-70% cocoa solids works best for balanced sweetness.
- For a softer texture, slightly underbake the cookies and allow them to finish firming up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
