These chocolate orange cookies that melt in your mouth are truly addictive and as per a friend of mine . . . since they contain some sea salt, they are even more addictive as apparently the salt lights up the emotional part of your brain!
My recipe is an adaptation of Pierre Hermé & Dorie Greenspan's World Peace Cookies that a Belgian friend of mine shared with me a couple of weeks ago. The original recipe used different sugars, cocoa and chocolate as well as no orange zest. I guess you can say, with the ingredients I had at home I personalized the recipe a bit which is always fun . . . especially when it works out well!
Try my recipe below and you'll know what I mean when I say they are addictive!
Chocolate Orange Cookie Recipe
175 g all-purpose flour
30 g cocoa
½ tsp baking soda
½ tsp finely ground sea salt
175 g unsalted butter, room temperature
150 g soft light brown sugar
1 tsp pure vanilla extract
Orange zest from one large organic orange
150 g bittersweet chocolate** with orange rind (Pavlidis), chopped into chips
First, chop the chocolate into chips or use a mini blender to the job but make sure not to overbeat as you want small chunky pieces. Place in small bowl and set aside until ready to use.
Sift the flour, cocoa and baking soda into bowl. Add salt and set aside.
Preferably, using a stand mixer with a paddle attachment, beat the butter until soft and creamy. Add the sugar and keep beating for a minute or two. Add the vanilla and mix well.
Add the dry ingredients and start mixing or pulsing at very slow speed. Once the flour/cocoa mixture has been incorporated, beat a bit and then add the orange zest and toss in the chocolate pieces and mix a little, but don’t overdo it!
Turn the dough out onto a work surface and divide the dough into three parts. Shape dough into logs and wrap each one with plastic foil. Refrigerate for at least 3 hours or overnight.
Once you are ready to bake, remove dough logs from refrigerator and using a sharp knife, slice into rounds and if they crack just squeeze the bits back onto each cookie with your fingers.
Bake the cookies one sheet at a time for 12 minutes — 15 minutes, in a pre-heated oven (175 C or 375F). If you like them soft, then remove promptly after 12 minutes. The cookies won't look done, nor will they be firm, but they will come out great. Just transfer the baking sheet onto a baking rack and allow cookies to cool down until they are transferable onto the cooling rack itself.
For those of you who like crunchier cookies, like myself, bake the cookies for about 15 – 17 minutes. Once done, remove cookies from baking sheets and allow to cool on baking racks . . . and then enjoy!
Yield: 24 – 36 cookies, depending on the size of cookies you like!
* For this recipe I used Greek Kakau Workshop’s Organic cacao with coconut sugar
and vanilla . . . and it gave me great results! You can, of course use any high quality cacao available in your area.
** I loved the taste of the cookies with the bittersweet chocolate with orange rind from the
Pavlidis brand chocolate here in Greece. You could, however, any type of bittersweet chocolate or chocolate chips pieces you like, instead of the orange-chocolate I used!
Also, if you don’t like the orange taste, omit the zest and try some other seasoning like cinnamon or mint and if you like it hot, chocolate with chili might be the answer for you!
These cookies can be frozen but they keep well in a cookie tin or jar for a couple of days . . . that is . . . if there are any left over to store!
© KaritasM – May 2021