These are my new personal favorites!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.

  • Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

175.8 calories; 2.2 g protein; 17.9 g carbohydrates; 20.8 mg cholesterol; 108.4 mg sodium. Full Nutrition

Reviews (186)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2003
I also left out the nuts cause I don't like them and these are wonderful. I do have a little hint...if you like your cookies soft and fluffy, I use 1/2 baking powder and 1/2 baking soda. They do not fall flat and they stay moist and chewy. They are great this way. I will always make my cookies with 1/2 soda and 1/2 powder. Try it!!! Read More
(98)

Most helpful critical review

Rating: 3 stars
06/18/2011
I enjoyed the flavour. I have always loved the combination of orange and chocolate but I found that there was too much flour and the presentation was not pleasing (pale)so, I will make the following changes next time. I will omit the white sugar and increase brown sugar to 1 1/2 cups, use the zest of a whole orange plus the juice of half the orange. I will cut the flour to 2 cups, add a tespoon of ginger and use semi-sweet choc. chips (personal preference). I also will baked at 375 F for 7-9 minutes for slightly crispier outer 'crust' while maintaining a chewy interior. Read More
(20)
236 Ratings
  • 5 star values: 176
  • 4 star values: 43
  • 3 star values: 17
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/24/2003
I also left out the nuts cause I don't like them and these are wonderful. I do have a little hint...if you like your cookies soft and fluffy, I use 1/2 baking powder and 1/2 baking soda. They do not fall flat and they stay moist and chewy. They are great this way. I will always make my cookies with 1/2 soda and 1/2 powder. Try it!!! Read More
(98)
Rating: 4 stars
02/24/2003
I also left out the nuts cause I don't like them and these are wonderful. I do have a little hint...if you like your cookies soft and fluffy, I use 1/2 baking powder and 1/2 baking soda. They do not fall flat and they stay moist and chewy. They are great this way. I will always make my cookies with 1/2 soda and 1/2 powder. Try it!!! Read More
(98)
Rating: 5 stars
11/30/2007
I love this recipe! I've actually made it twice now. Both times I had a little trouble with the consistency. I ended up adding only 2 cups of flour and even still it was pretty dry. So I added the juice from the orange that I had zested which I would HIGHLY recommend because it makes the orange flavor just a little stronger and the dough a better consistency. I also used dark chocolate chips instead of white and I'm a huge pecan fan so I substituted the walnuts for pecans. Defiantly a new fave. Oh ya under bake them just a little so that they come out chewy:) Read More
(77)
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Rating: 5 stars
11/17/2006
WOW are these good!! I absolutely love them! So good! I had a little trouble getting the orange zest but all I had were satsumas and I take it they're not the best to zest lol. So I stopped after I had 1 teaspoon (that alone took over 10 minutes!) and just put 3/4 teaspoon of organic orange extract in the dough along with the zest. My bag of white chocolate chips was 12 oz. which was a little over 2 cups but I threw them all in anyways- I loooove white chocolate. After the first batch was in the oven I remembered that some reviewers had said these cookies don't spread out at all so I lightly flattened the rest with a fork and liked how those turned out better. These have a perfect texture- I baked for 9 minutes. I like that they don't have tons of sugar like some other recipes (although the white chocolate kind of makes up for that!). I used 1 cup whole wheat pastry flour and omitted the salt because I used salted butter. White chocolate and orange are so scrumptious together. These are sooo good and I think I might make them again for Christmas! Read More
(50)
Rating: 5 stars
01/01/2007
During the Christmas holidays I was persuaded to try this recipe by the enthusiastic reviews of my Cooking Friends--What A Dish! Cookin'Mama LadyJayPee IMVintage and Tunisianswife and I'm so glad I did--my family loved it. I used a combo of semi-sweet and the semi-sweet/white chocolate swirl chips and finely chopped pecans. I also used 1/2 teaspoon orange extract but I did not add orange zest (not a big fan!) and I added 1 teaspoon vanilla. The first time I made them I used all butter and the second time I used part butter/part shortening. I personally like the combo of butter and shortening in a cookie because I think shortening adds a little crispness. Great versatile recipe--on my keeper list! Read More
(27)
Rating: 5 stars
05/27/2004
These are wonderful with the delicate orange flavor. I made a few changes per other members advice. I like my cookies thick, soft, and chewy, so I used 1/2 tsp each baking soda and powder, made sure my butter was room temp, and packed the flour into the measuring cups. The latter ensures a slightly firmer dough that doesn't spread in the oven. And I did use only one cup chips...that was plenty for this small batch of cookies. (I got two dozen generously sized cookies.) Read More
(25)
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Rating: 3 stars
06/18/2011
I enjoyed the flavour. I have always loved the combination of orange and chocolate but I found that there was too much flour and the presentation was not pleasing (pale)so, I will make the following changes next time. I will omit the white sugar and increase brown sugar to 1 1/2 cups, use the zest of a whole orange plus the juice of half the orange. I will cut the flour to 2 cups, add a tespoon of ginger and use semi-sweet choc. chips (personal preference). I also will baked at 375 F for 7-9 minutes for slightly crispier outer 'crust' while maintaining a chewy interior. Read More
(20)
Rating: 5 stars
06/26/2003
these cookies were easy to put together and were very flavorful. My entire family of nine loved them. My only suggestion would be to scale back on the white chocolate chips to half the amount called for. So rich! I used butter flavored crisco instead of butter. They were soft chewy and gone in less than a few hours. Read More
(14)
Rating: 5 stars
04/05/2005
Very good but I made the mistake of using orange peel spice instead of fresh orange peel/zest. The orange taste was kind of funky. I did add 1/4 tsp. orange extract and would do that again. I will definitely try this recipe again but use fresh orange peel. Thanks for the recipe! Read More
(13)
Rating: 5 stars
02/04/2012
If the cookie dough is any indication of how the finished product will turn out I immediately knew these were going to be fantastic! Perfection in a cookie! I'm picky about the texture of cookies and these delivered exactly what I was looking for. Some subtle changes I took with the recipe: added 1/2 tsp baking powder 1/4 tsp baking soda as I prefer a puffier cake-like cookie. I added 3/4 tsp vanilla and more than a tablespoon of the grated orange zest. I added fewer chips than called for due to personal preference. Not too sweet chewy on the outside soft in the middle.... absolutely delicious. 3 1/2 year-old daughter (who helped me make these) and the hubby could barely wait for these to cool before diving in! Next time I will double or even triple the recipe as these cookies are impossible to resist. Thank you VERY much Jennifer! Read More
(12)