1 1/3 cup flour
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 1/2 tablespoons Tuaca
2 tablespoons coarse Cara Cara orange zest*
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg, zest and Tuaca and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips. Form cookies by dropping 1 heaping teaspoon of dough two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Slide them out on the parchment paper on to a wire rack and allow them to cool 1-2 minutes on the parchment on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.
*Or regular oranges. I use this to coarsely zest my orange.