Directions

• 1
  Preheat oven to 350°F.
• 2
  Cream butter, sugar and orange zest, until light and fluffy. Beat in egg. Whisk together flour, salt, and baking soda. Stir flour mixture into butter mixture, alternating with orange juice; blend well.
  
• 3
  Scoop up dough into rounded 1-inch diameter portions and place 2-inches apart on ungreased cookie sheet. Bake 10 minutes or until edges are lightly brown.
• 4
  Remove from oven and add a chocolate chip to the top of each hot cookie. Allow a minute for the chocolate to soften then spread with the edge of a toothpick using parallel strokes (this gives the appearance of drizzled-on chocolate).
  
• 5
  Transfer cookies to a wire rack to let cookies cool and chocolate solidify. Store in an airtight container.

•  !
  Use only the thin orange peel, not the bitter white pith beneath.