This cookie recipe comes from Sugarsnap, a farm-to-table company in Burlington, Vermont. The sales of Sugarsnap’s Bittersweet Orange Chocolate Cookie, along with its eight other cookie varieties, benefits Burlington’s homeless through a program called “Cookies for Good,” launched by Sugarsnap owner Abbey Duke and her friends—Roberta MacDonald (senior vice president of marketing at Cabot Creamery) and Rita Markley (executive director of the Committee on Temporary Shelter). While Abbey Duke’s cookie team makes these cookies by the hundreds, her talented executive chef Laura Kanya has scaled down the recipe for the rest of us.
Sugarsnap’s Bittersweet Orange Chocolate Cookie Recipe
(Makes 1 ½ dozen cookies — each about 3 inches across)
- 2 sticks Cabot unsalted butter, room temperature
- 1 cup Domino’s granulated sugar
- 3 tablespoons orange zest
- 1 egg, fresh, room temperature
- 4 cups all-purpose King Arthur flour, unsifted
- 1 tablespoon + 1 teaspoon baking powder
- 1 ½ teaspoons sea salt
- ¼ pound Callebaut Bittersweet Chocolate, chopped into dime-sized pieces
- In large mixer, cream butter, sugar, and orange zest until just combined to dissolve sugar. Add egg. Scrape down paddle and sides of mixer bowl.
- In large mixing bowl, whisk together dry ingredients, then add to mixer bowl until just combined.
- Add in chocolate, and mix. Be careful not to over-mix, or cookies will be tough.
- Using small 1 ½-inch cookie scoop, scoop even-sized balls of dough onto sheet pan. Leave 3 inches (4 fingers) between each cookie. Bake cookies at 350°F until golden on the edges, about 7 to 10 minutes.
Cookies for Good: How to Get Involved
If you know anyone who owns a busy restaurant, a few friends with free time and the names and addresses of local businesses and social organizations, you may be able to bake enough cookies to help your local homeless shelter this winter. What’s more, Cabot Creamery, a farmers’ co-op made up of 1,200 family farms in New England and northern New York, will help you with your bake sale. Cabot’s will donate 500 pounds of butter — on a first-come, first-served basis, up to 40,000 pounds per year — to help launch your project.