Orange Chocolate Chunk Cookies • St. Francis Winery & Vineyards

Ingredients

• Pair with Port
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 orange, zest
• 12 oz semisweet chocolate chunks or chips
• 1 teaspoon pure vanilla extract
• 2½ cups all-purpose flour
• ½ cup granulated sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• ½ teaspoon salt
• In a stand mixer, combine butter, granulated sugar, and brown sugar. Using the paddle attachment, beat until light and pale in color.
• Add eggs, one at a time, mixing until fully incorporated. Then add vanilla extract.
• Gradually add flour, baking soda, salt, and cinnamon. Once nearly all the flour is incorporated, fold in chocolate chips and orange zest.
• Using two spoons or an ice cream scoop, portion dough into 2-3 tablespoon-sized balls. For more uniform shapes, the ice cream scoop works best.
• Bake at 350°F for 12-14 minutes. Smaller cookies will bake quicker, so if using 1-2 tablespoon portions, check around 10-12 minutes.
• Tip: Freeze the portioned dough in a Ziplock bag. When you’re ready to bake, place frozen dough on a baking sheet and bake for a few extra minutes.