ORANGE CHOCOLATE CHIPPERS

My second recipe is Orange Chocolate Chippers.  This is my grandma's secret recipe.  I've eaten these cookies my entire life, and I never get tired of them.  It is definitely my most requested recipe!!  Carol is in charge of making these in our house.  Hers are always the best!  This cookie is decadent. 

Cookie close up 

Cookie w orange 

Cake stand 

ORANGE CHOCOLATE CHIPPERS

1 cup of Crisco  (it's important not to use butter in this recipe)

1 cup sugar

3 ounces of cream cheese softened 

2 eggs

2 tablespoons of orange zest

2 teaspoons of vanilla

2 1/3 cups of all purpose flour

1 teaspoon of salt

12 ounces of semi sweet chocolate chips

Preheat oven to 350 degrees.

Cream together shortening, sugar, and cream cheese.

Add eggs, orange zest, and vanilla.  Mix well.

Sift together four and salt, add to creamed mixture.  

Stir in chocolate chips.  (dough should be stiff)

Drop cookies from a teaspoon, 2 inches apart on baking sheet lined with parchment paper.  Cook 12 to 15 minutes, depending on size of cookies.  Cookies should be just lightly browned.

 
 
 

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29 Responses
  • Sing July 23, 2010 at 2:01 PM

    I’m a huge baker, so I will try this soon. Thanks for sharing a secret recipe.

    Reply

  • Style Odyssey July 23, 2010 at 2:10 PM

    my husband makes orange chocolate chip cookies a lot! i’ll pass on this recipe to him- i think he’s a bit tired of the one he’s been using.
    great pics! good thing i just had ice cream, otherwise i’d be out the door in search of cookies…or on a baking frenzy myself. :)

    Reply

  • Jean July 23, 2010 at 2:16 PM

    These sound great! I think I’ll try them with whole wheat flour. Thanks for the recipe. :)

    Reply

  • my favorite and my best July 23, 2010 at 2:34 PM

    i am making these!!!!
    orange and chocolate = good

    Reply

  • stylefyles July 23, 2010 at 2:43 PM

    my mom would LOVE these. I’m not a big fan of orange in my desserts, but I’m sure these are delicious for the orange loving crowd.
    (I’ve got a long-standing bias towards desserts that aren’t around 100% chocolate….I know this is a problem and I need to fix it).
    Love the recent recipe posts!

    Reply

  • anne July 23, 2010 at 3:29 PM

    judy, how do you think crisco contributes, instead of butter? bc that sounds initially awful to me, but I know I should believe you! I don’t know anything about crisco so it’s just this vague, imagined awfulness that must be wrong. :)

    Reply

  • judy@judyaldridge.com July 23, 2010 at 6:19 PM

    Anne–I know it sounds gross. This is the only recipe I use Crisco in. The reason being that these cookies are all about the texture. If you use butter, they will spread out and not have that fluffy stacked texture.
    Grandma knows best!! ;) )

    Reply

  • Jamie-Lee July 23, 2010 at 6:22 PM

    yum, I never would’ve thought to add orange zest to my choc chip recipe!
    http://pagesixxx.blogspot.com/

    Reply

  • stacie July 23, 2010 at 8:54 PM

    I made your chili and now these cookies!! Your recipes are FANTASTIC!!! So delicious!!!

    Reply

  • cathy July 23, 2010 at 10:59 PM

    this sounds great… however, we dont get crisco in my country and shortening is a very unhealthy food and i prefer to stay away from it. Do you know another good alternative to it since butter just won’t do it and does not contain trans fat or hydrogenated fat?

    Reply

  • Sandy July 24, 2010 at 1:47 AM

    Would it still taste the same if I opt out the cream cheese? What would you suggest to substitute if I don’t want to use the cream cheese?

    Reply

  • judy@judyaldridge.com July 24, 2010 at 8:18 AM

    Stacie–I’m so glad you liked them.

    Reply

  • judy@judyaldridge.com July 24, 2010 at 8:19 AM

    Cathy,
    If you don’t use the Crisco, the best substitute would be butter. They will spread out a bit, and the texture is not as good.

    Reply

  • judy@judyaldridge.com July 24, 2010 at 8:21 AM

    Sandy–
    The cream cheese really gives this recipe it a great flavor. I’m assuming you have problems with dairy?? I wonder if there is a dairy free cream cheese substitute available at your local health food store. Otherwise, ricotta might work, but that is still dairy. Sorry I cannot be of more help.

    Reply

  • Carolyn July 25, 2010 at 11:05 AM

    these look absolutely amazing. i’m not much of a baker but i definitely want to take a shot at these. thanks so much!

    Reply

  • Daina July 25, 2010 at 12:53 PM

    Sandy -
    If dairy is an issue, wondering if you could use tofu cream cheese as a substitute? I’m about to head to the kitchen to make these and only have the tofu substitute in my fridge, so will report back on how they came out.
    Judy – do you think this would work? p.s. I think your next project (in all your spare time ;-) ) needs to be a cookbook/book abt entertaining. I’d buy the first copy!

    Reply

  • judy@judyaldridge.com July 25, 2010 at 1:32 PM

    Daina–You’re too kind. I would try this tofu cream cheese. I have never cooked with it, but it sounds like a very nice alternative for people that have dairy issues.
    Let us know how they turn out!!!

    Reply

  • Coral July 26, 2010 at 8:39 AM

    How many cookies come out of this recipe?
    Thanks! About to try it right now(:

    Reply

  • judy@judyaldridge.com July 26, 2010 at 12:21 PM

    Coral–Carol made hers on the large size, so I think about 2 dozen. If you make them smaller, you can yield about 3 dozen.

    Reply

  • Coral July 26, 2010 at 2:02 PM

    Already made them! I loved them! They turned out great! Thanks for postin this(:
    I started my blog and my first entry was about your recipe http://coralsplace-blog.blogspot.com/
    (:
    Please keep posting recipes!!!

    Reply

  • Valerie July 26, 2010 at 5:01 PM

    Oh my gosh these look and sound divine! I need to come up with an excuse to make them pronto.
    Thank you so much for sharing:)

    Reply

  • Andrea July 26, 2010 at 5:27 PM

    These sound ah-mazing! Do you think these would work with whipped cream cheese like the one from einstein bagels?
    I am looking forward to more scrumptious recipes :)

    Reply

  • Stacey Kelly July 26, 2010 at 11:49 PM

    this blog is making me way too hungry right now!! :)
    xx
    youareashootingstar.blogspot.com

    Reply

  • Anne Sisco July 27, 2010 at 9:12 AM

    My kids begged me to make cookies last night and I had just printed out your recipe. I too was leery of the Crisco factor, but what a nice surprise! The texture is beyond. I substituted lemon zest for the orange since I didn’t have any oranges and that worked out fine.
    I doubled the recipe and got bored at the end so added coconut, peanut butter chips and white chocolate chips I had left over in the cupboard to the last batch. Deelish!
    Thanks! Now on to the curry…

    Reply

  • clémence July 28, 2010 at 7:35 AM

    Mmh they look so delicious! I d definitely like to try these but in france we don’t have any “Crisco”… what would do for it? Is this what we call “margarine”?

    Reply

  • judy@judyaldridge.com July 28, 2010 at 8:30 PM

    Clemence–Crisco is not margarine–it’s just Crisco, and really, it’s kind of gross–if you have nothing close, use butter, but the texture will not be the same. I hope it works!!

    Reply

  • Kim August 11, 2010 at 11:07 PM

    Hi Judy,
    Would like to ask what kind of texture these cookies are meant to be? I’ve made them twice and they’re not crunchy like regular cookies, they’re a little soft. Is it meant to be this way, or have I just not got the head right?
    Thanks!

    Reply

  • ashley m August 17, 2010 at 6:31 AM

    I made these delish treats for a party last night and they were a huge hit! I actually prepared the dough two days in advance and stuck it in the fridge and baked right before the event. The house smelled like I had been baking for days! Thanks for sharing; i love, love your recipes!

    Reply

  • Jen September 16, 2010 at 3:55 PM

    I baked these along with the disco cookies, and they turned out wonderful!! Thanks for sharing the recipe! :)

    Reply

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