These dark chocolate orange cookies are soft in the centers, super thick and dense with crunchy edges, with lots of dark chocolate and orange zest.
Recipe
- Preparation time: 20 min
- Baking time: 12-14 min
- Resting time: 4 hours
- Serves: 25 cookies
Ingredients
- 3/4 cup unsalted butter at room temperature
- 2/3 cup light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla essence
- 2 cups all-purpose flour(leveled)
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon salt
- zest from 1 medium orange (plus more for sprinkling on top)
- 2 Tablespoons orange juice (fresh)
- 2 tablespoons coarse sugar for rolling
- 200g semi-sweet dark chocolate chips
Method
In a large bowl, beat the butter with an electric hand mixer for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and beat on medium high speed until fluffy and creamy.
Beat in egg and vanilla essence on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
In a separate bowl, sieve together flour, cinnamon powder, and salt.
Slowly mix the dry ingredients into the wet ingredients in batches. Use the hand mixture to mix.
The cookie dough will be thick and slightly sticky.
Also add in the zest and fresh orange juice. Mix well again.
Transfer the dough into a floured work surface and, with floured hands, divide into two.
Shape each half into an 8 inch log, about 2.5 inches in diameter. The measurements don’t have to be exact.
Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Preheat oven to 180 degree C.
Line large baking tray with baking sheets or with parchment paper or silicone baking mats. Set aside.
Remove logs from the refrigerator and roll into coarse sugar.
Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
Bake the cookies for 12-14 minutes or until brown around the edges.
Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Melt the chocolate chips in a double boiler . You can use chopped cooking chocolate also. If you are using unsweetened dark chocolate, then use 1 tablespoons of sugar powder to the melted chocolate.
You can melt chocolate in microwave also. For that place chocolate chips in a microwave safe bowl and microwave for 30 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 20 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
Dip each completely cooled cookie halfway into the chocolate and place into a parchment or silicone baking mat.
Sprinkle with orange zest and sea salt (optional).
Place the baking sheet with cookies into the refrigerator to help the chocolate set.
Once set, enjoy! You can store them in refrigerator for an week.
Note
You can enjoy the cookies without chocolate coating also. They are simply yum!
Barak Kitchen 