Orange Choc Chip Cookies- IGA Tasmania

Ingredients

• 250g Black & Gold salted butter, softened
• 100g Black & Gold brown sugar
• 60g Black & Gold raw sugar
• 1 tsp vanilla essence
• 1 egg
• 375g plain flour
• 60g corn flour
• 1 tsp baking powder
• 1 tsp Black & Gold bicarbonate of soda
• 6 tbsp Black & Gold vegetable oil
• Zest of 2 oranges
• 400g Black & Gold chocolate chips
• 1 punnet of strawberries
• In a bowl or electric mixer, beat butter, brown sugar, raw sugar, vanilla essence and egg until evenly combined.
• In a separate bowl, combine the plain flour, corn flour, baking powder and bicarbonate of soda.
• To make the cookie dough, gradually add the flour mixture and oil to the butter mixture and stir until well combined.
• Fold in the zest of two oranges and chocolate chip with a spatula/spoon until well mixed. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 180 degrees Celsius and line baking trays with parchment paper.
• Scoop tablespoon-sized balls of cookie dough (roughly 4cm) and space them evenly on the baking trays, leaving space for spreading.
• Bake them for 10-12 minutes or until golden brown (you may need to bake them in batches depending on your oven and tray space – if so, keep the dough refrigerated between batches)
• Once baked, let cookies cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
• Serve with fresh strawberries and store excess cookies in an airtight container or cookie jar.