3/4 cup sugar
1/2 cup sour cream
1/3 cup orange juice
2 cups all-purpose flour
1 tablespoon freshly grated orange zest
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup mini real semi-sweet chocolate chips
Heat oven to 375°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, orange juice and egg; continue beating until well mixed. Add flour, orange zest, baking soda, baking powder and salt; beat at low speed until well mixed. Stir in chocolate chips.
Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake 8-10 minutes or until edges are light golden brown.
For the freshest orange flavor, grate only the bright orange portion of the orange peel. The thick white membrane, or pith, is bitter tasting. Leftover orange peel can be placed in a resealable plastic food bag and frozen for up to 2 months. The rinds can be run through the garbage disposal lending a fresh citrus scent.