Do you like the combination of orange and chocolate? It might sound a little strange and not one you would be immediately drawn to, but there is just something about it that works. With a fresh batch of orange earl grey flavored sugar on hand, and the chocolate orange flavor combination in mind, Sally decided to create a chocolate chip cookie that tasted eerily similar to my favorite ice cream.
If you have ever been to Student Union at the University of Wisconsin in Madison, WI, you can get a scoop or three of my favorite ice cream! Orange Custard Chocolate Chip might sound like a strange ice cream combination, but ever since giving it a try my freshmen year I have been hooked. Whenever I am back in Madison, it is on my list of foods to eat. Yes, even when there is snow on the ground, I will have a scoop.
While I would love to have some orange custard chocolate chip ice cream to accompany me as I watch my Badgers in the Final Four tonight, Madison is a little too far away. But fortunately I have found a substitution. These Orange Earl Grey Mini Chip Cookies will be my snack throughout the game. These cookies aren’t just for Badger fans, they work well for a tea party, picnic, or can be frozen and enjoyed whenever you have a cookie craving.
Orange Earl Grey Mini Chip Cookies
Makes about 5 dozen cookies
2 sticks unsalted butter, room temperature
1 1/4 cup Orange Earl Grey Sugar
1/4 cup dark brown sugar
2 large eggs, room temperature
1/2 teaspoon pure almond extract
1/4 teaspoon pure orange extract
2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (12 ounce bag) mini semi sweet chocolate morsels
1. Preheat the oven to 350 degrees. Put the butter into the work bowl of a stand mixer. Beat the butter until very creamy. Add the Orange Earl Grey sugar. Mix on medium speed until sugar is blended with the butter. Add the dark brown sugar. Mix until the sugar is blended with the butter. With the mixer on medium speed, add the eggs one at a time, mixing well after each egg is added. Add the almond and orange extracts. Mix until blended. Turn off mixer.
2. In a medium bow, add the flours, salt, baking powder and baking soda . Stir until well blended. Add the chocolate chips to the flour mixture and stir until the chips are well blended with the flour. Turn the mixer to low speed, and add the the flour mini chip mixture. Mix until just the batter is just blended. Turn off mixer.
3. Line a baking sheet with parchment paper or a silicone liner. Drop the batter by rounded Tablespoons full onto the baking sheet. Bake for about 10 minutes, or until the cookies are a light golden brown. Remove the cookies from the oven and let cool on the baking sheet for 1 to 2 minutes. Remove the cookies from the baking sheet and finish cooling on a wire rack.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis