Ingredients
2¾cupall purpose flour
1tspbaking powder
¾tspbaking soda
½tsptable salt
1cupunsalted butter,softened
1cuplight brown sugar,packed
¾cupgranulated sugar
1tbsporange zest
2large eggs
1tspvanilla extract
¾tsporange extract
4ozbittersweet chocolate,chopped into chunks*
4ozsemi sweet chocolate,chopped into chunks
4ozmilk chocolate,chopped into chunks
flaky,or coarse sea salt
Preparation
In a mixing bowl, whisk together flour, baking powder, baking soda and salt for about 30 seconds, set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment mix butter, brown sugar, granulated sugar and orange zest for about 2 minutes until creamy.
Add in one egg and mix until combined, then add in the second egg, vanilla extract, and orange extract and mix until combined.
With mixer set on low speed, slowly add in flour mixture and mix just until combined. Stir in chocolate chunks.
Shape dough into large balls for about 3 tablespoons each. Transfer balls to plates, cover with plastic wrap then chill for about 1 hour.
Preheat oven to 350 degrees F during the last 10 minutes of chilling.
Transfer chilled cookie dough balls to Silpat or parchment paper-lined baking sheets and sprinkle tops lightly with sea salt (keep any that aren’t currently baking in the refrigerator).
Bake in preheated oven for about 11 to 12 minutes. Allow cooling on the baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.
