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Ingredients
1 cup unsalted butter plus 1/4 teaspoon salt or 1 cup salted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
zest of 1 orange, about 2 tablespoons
2 cups all-purpose flour
2/3 cup chocolate chunks
Directions
- Beat the butter (and salt, if using) with the sugar on medium heat until light and fluffy, about 2 minutes. Stop the mixture once to scrape down the side of bowl. If using a stand mixer, use the paddle attachment.
- Add the vanilla and orange zest and mix until combined, about 30 more seconds.
- Turn off the mixer and evenly distribute the flour over the top of the mixture. Mix on medium low speed until the mixture starts to come together, about 1 minute.
- Add in the chocolate chunks and mix until combined, about 30 more seconds.
- Roll the dough into a log 2-3 inches in diameter (depending on the size of cookies that you want) and cover with plastic wrap. Refrigerate for 2-3 hours, until well chilled.
- When the dough is chilled, remove it from the fridge. Preheat the oven to 325º F. Line a large cookie sheet with parchment paper or a silicon mat.
- Remove the dough from the plastic wrap. Slice it into discs, about 1/3 inch thick. Rotate the log occasionally to make sure that it doesn’t become too flat on one side. Place the discs on the prepared baking pans. Leave about 1/2 inch between each disc.
- Bake for 18-22 minutes until the edges start to lightly brown. Allow to cool 3 minutes on cookies sheet and then remove to a cooling rack.
