1 + 1/2 cup Plain Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter, cold, cubed
3/4 cup Caster Sugar
3/4 cup, Brown Sugar
1 Large Egg
1 cup Chocolate Chips
Place the orange (peel and all) in microwave-friendly bowl and add 250ml of water to the bowl. Cover with clingfilm and microwave on high for 20 mins. Remove the orange, cut it in half and remove any seeds. Place the orange in a food processor with 1/2 cup of the orangey water from the bowl. Blitz on high until you only have a smooth purée left. Set aside to cool down.
In a bowl, cream the butter using an electric whisk. Add the sugars and orange pulp to the butter. Mix well until smooth. Add egg and beat together until combined.
In a seperate bowl, measure out the dry ingredients; flour, baking powder and salt. Mix the dry ingredients into the sugar/butter/orange mixture a little at a time. It's important to mix the flour in until just combined, do not overmix. Finally, fold in the chocolate chips.
The dough needs to be refrigerated between 12-24 hours. I suggest making it the night before and allowing it to chill in the fridge overnight. This is important as it allows the cookies to bake properly.
When the dough has been chilled, pre-heat the oven to 190 C / 375 F. Line a baking tray with some greaseproof paper. Break off pieces of the dough and roll into balls, about 1 + 1/2 inches in diameter, and place on the baking tray spaced 2 inches apart. Bake for 20-25 mins.