Orange zest and pecans make these chocolate chip cookies special. You can use walnuts or hazelnuts instead, or simply omit nuts if desired.
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
I made this twice and my second batch was so much better. The first time I put too much orange zest by packing down the tablespoon. On my second attempt I added the zest a teaspoon at a time and tasted the batter (before adding the raw eggs) until I got the orange flavor right. It ended up being about a tablespoon, just not packed down. Also, make sure you don't get any of the white rind when zesting because it will make the cookies bitter. It took about 10 minutes to bake for a chewy texture. I will definitely make these again. They're so yummy!! One more thing... put the batter in the fridge for at least 10 min before baking and the cookie won't be flat or hard. These also freeze well. I just balled them up and put them in a freezer bag. Place the frozen balls on a cookie sheet and by the time the oven is preheated, the they're ready to go in. It took an extra minute or two to bake. This way I can have fresh baked cookies any time I want. - 17 Jul 2008 (Review from Allrecipes US | Canada)
I love the combination of flavors in this cookie. I used orange flavored craisins in place of the chopped pecans and it turned out great! The 15 minute cook time did seem a bit long to me, but I like my cookies to be soft. 10-12 minutes seemed to work out perfect. - 13 Jun 2007 (Review from Allrecipes US | Canada)
These taste pretty good! It's a simple recipe and everyone enjoys a break from the same old, same old chocolate chip cookie. I would advise to check the cookies about 10 minutes into baking, as the 16 minute bake time was WAY too long in my oven. I also added another teaspoon of orange zest for a little extra bite--though anymore would have resulted in a far too bitter taste. Plus, I was very pleased how well these kept their shape on the baking sheet! Nice recipe, thanks Rosina. - 10 Jun 2003 (Review from Allrecipes US | Canada)