1tbsporange zest, finely gratedfrom about 1 large orange
2tbspfresh orange juice
1tsppure vanilla extract
2.25cupall-purpose flourspooned and leveled
0.5tspbaking soda
0.5tspbaking powder
0.5tspfine sea salt
1.5cupwhite chocolate chips
0.5cupmacadamia nuts, choppedoptional
0.25cupcoarse or sanding sugaroptional, for topping
Instructions
Preparation Steps
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until pale and fluffy, about 2 to 3 minutes.
Beat in the egg, vanilla, orange zest, and orange juice until smooth and well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture and mix on low just until the dough comes together; do not overmix.
Fold in white chocolate chips and macadamia nuts (if using). If the dough feels very soft, chill for 20 minutes.
Scoop dough into 1.5-tablespoon portions, roll into balls, and lightly press the tops into coarse sugar if using. Arrange 2 inches apart on prepared sheets.
Bake for 10 to 12 minutes, until edges are set and centers look slightly soft. Do not overbake for soft centers.
Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
Notes
For the brightest flavor, zest the orange directly over the bowl to capture the citrus oils. Cookies firm up as they cool—pull them when edges set and centers are just slightly underdone.