Wednesday, August 14, 2019

CREAMSICLE WHITE CHOCOLATE CHIP COOKIES: National Creamsicle Day

Today is National Creamsicle Day. I haven't had a Creamsicle in years, but I did occasionally buy one from the Good Humor Truck. My cousin Herbie was a Good Humor Man in the summers. I loved to hear the Good Humor bell. We all came running.


What exactly is a Creamsicle? A Creamsicle is a frozen dessert with a vanilla ice cream core and a fruit sherbet coating. The classic Creamsicle flavor combination is orange and vanilla. Officially, the term “Creamsicle” is a registered brand name owned by Unilever, and similar products cannot be labeled as Creamsicles. However, the original Creamsicle® is such a perennial best-seller that the term is often used generically, and the branding rights may eventually be lost due to trademark dilution. 

But since this is a chocolate blog, I thought I'd post a recipe for Creamsicle White Chocolate Chip Cookies. These cookies are soft and moist. With the addition of orange zest and orange extract, you'll taste the tartness of the citrus as it combines with the sweetness of the white chocolate chips. These cookies definitely have the flavors of a Creamsicle.

Creamsicle White Chocolate Chip Cookies

Ingredients
2 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp orange extract
2 Tbsp orange zest
1 1/2 cups white chocolate chips

Directions
Preheat oven to 375 degrees.
In small bowl, combine flour, baking soda, and salt; set aside.
In large bowl, cream butter and sugars until light and creamy. Beat in egg, vanilla, and orange extract until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto parchment lined cookie sheets. Do not flatten cookies.
Put in refrigerator for 30 minutes (do not skip this step). This will prevent spread, and that's important to these cookies which are soft and puffy.
Bake 8 - 10 minutes or until golden brown around edges. Do not overbake! Cookies will be fat.
Cool for several minutes on cookie sheets before transferring to rack to cool completely.

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