2¾ cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 cup (16 tablespoons) unsalted butter, softened

1 cup packed light brown sugar

¾ cup granulated sugar

1 tablespoon orange zest

2 large eggs

1 teaspoon vanilla extract

¾ teaspoon orange extract

4 ounces bittersweet chocolate, chopped into chunks

4 ounces milk chocolate, chopped into chunks

4 ounces semisweet chocolate, chopped into chunks

  1. Whisk flour, baking powder, baking soda, and salt in a bowl and set aside.
  2. In another bowl, using an electric mixer, whip butter, brown sugar, granulated sugar, and orange zest until creamy, about 2 minutes. Add one egg and mix until combined. Add second egg, vanilla extract, and orange extract and mix until combined.
  3. With mixer at low speed, slowly add flour mixture and mix just until combined. Stir in chocolate chunks.
  4. Shape dough into large balls (about 3 tablespoons each), put them on plates, and cover with plastic wrap. Chill for 1 hour in the refrigerator.
  5. Line cookie sheets with parchment paper and preheat oven to 350 degrees F. Transfer dough balls to cookie sheets and bake for about 14 to 16 minutes. Let cool on cookie sheets for several minutes, then transfer to a wire rack to finish cooling.

 

TIP: If you don’t want to bake the cookies all at once, put some of the dough balls in an airtight container, with waxed paper between each layer, and freeze them. Then thaw and bake when you’re ready.