• 1

  Preheat oven to 350°F.

• 2

  Cream butter, sugar and orange zest, until light and fluffy. Beat in egg. Whisk together flour, salt, and baking soda. Stir flour mixture into butter mixture, alternating with orange juice; blend well.

• 3

  Scoop up dough into rounded 1-inch diameter portions and place 2-inches apart on ungreased cookie sheet. Bake 10 minutes or until edges are lightly brown.

• 4

  Remove from oven and add a chocolate chip to the top of each hot cookie. Allow a minute for the chocolate to soften then spread with the edge of a toothpick using parallel strokes (this gives the appearance of drizzled-on chocolate.)

• 5

  Transfer cookies to a wire rack to let cookies cool and chocolate solidify. Store in an airtight container.

Notes

• !

  Use only the thin orange peel, not the bitter white pith beneath.