Source: Cookies & Biscotti. Williams-Sonoma Kitchen Library
Makes 48 servings.
Preparation time: 2 hours
Ingredients
Preparation
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons grated orange zest
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
2 egg yolks
1 3/4 cups flour
1 cup miniature semi-sweet chocolate chips
Cinnamon Sugar:
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. Combine the butter, granulated sugar, orange zest, cinnamon and salt in a large mixer bowl.
2. Using an electric mixer set on high speed, beat until light and fluffy. Add the egg yolks and beat until light and fluffy.
3. Reduce speed to low, add flour and chocolate chips and mix just until incorporated.
4. Turn the dough out onto a lightly floured work surface. Divide in half. Roll each piece between your palms and work surface to form a log log 1.5" in diameter. Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour or as long as overnight.
5. Preheat an oven to 350F degrees. Lightly butter baking sheets. Unwrap the dough and cut each log into rounds 1/4-inch thick. Transfer to the prepared baking sheets, spacing 1.5 inches apart.
6. Bake until the edges are brown, about 15 minutes. Transfer the cookies to wire racks and let cool for 5 minutes.
7. Put the cinnamon sugar ingredients in a bowl and stir. Add several warm cookies and toss to coat with the sugar. Return the cookies to the racks to cool completely. Repeat with the remaining cookies. Store in an airtight container at room temperature for up to 5 days.
Cinnamon Chocolate Chip
Cookies
