2 1/2 cups all purpose flour (I used freshly ground whole wheat flour)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened (I used butter flavored Crisco in place of the butter because one of the ladies in our group is lactose intolerant)
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 1 large orange)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.