Ingredients
- 1 md-lg Orange
- 200 g Granulated sugar 1 cup
- 113 g Unsalted butter ½ cup, room temperature
- 113 g Mascarpone cheese 4 oz, room temperature
- ½ tsp Fiori di Sicilia or ½ tsp vanilla, ½ tsp orange extract
- 1 large Egg room temperature
- 1-2 drops Orange food coloring optional
- 270 g AP flour 2¼ cups
- ¾ tsp Sea salt
- ¼ tsp Baking soda heaping - see notes
- ¼ tsp Baking powder
- 125 g White Chocolate ~4 oz, chopped
Instructions
- In a medium bowl, add your flour, salt, baking soda, and baking powder and whisk together. Set aside.270 g AP flour | ¾ tsp Sea salt | ¼ tsp Baking soda | ¼ tsp Baking powder
- Prepare a baking sheet with parchment or silicone mat and set aside.
- In a large bowl or the bowl of your stand mixer, add your sugar and zest your orange into the sugar.1 md-lg Orange | 200 g Granulated sugar
- Using your fingers, rub the orange zest into the sugar and releasing the oils within the zest. The sugar will become fragrant and begin to change color a bit as well as becoming a sandy texture.
- Add your butter and mascarpone to the orange sugar and mix on medium speed until combined and slightly fluffy (about 3 minutes).113 g Unsalted butter | 113 g Mascarpone cheese
- Add your egg and fiori di sicilia and mix into the dough well.1 large Egg | ½ tsp Fiori di Sicilia
- If using food coloring, add now and incorporate in until it's evenly mixed into the dough to your desired color.1-2 drops Orange food coloring
- Add your dry ingredients into the wet and mix on low until JUST combined. Do not overmix.
- Add your chopped white chocolate to the dough and mix in with a rubber spatula. Personally, I like to reserve about ⅕ of the chopped chocolate to add a few pieces to the tops of the scooped dough but this is optional and purely aesthetic.125 g White Chocolate
- Scoop your cookie dough onto your baking sheet and cover. The bake times in this recipe are based off of a #30/2tbsp cookie scoop.
- Place your cookie dough in the refrigerator to chill for at least 2 hours but up to 24 hours.
- When your dough has chilled, preheat your oven to 350°F.
- Transfer some of your cookie dough to a new baking sheet with parchment and bake on the center rack of your oven for 12 minutes.
- Remove your cookies from the oven when the cookies look set and the edges are just lightly browning.
- Transfer to a wire cooling rack.
- Store your cookies in an airtight container for up to 5 days. Enjoy!
Notes
For baking soda (only baking soda, not baking powder), when you scoop, you want a generous, not leveled scoop. This will be less than half a teaspoon but more than 1/4 tsp.