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Wicked Chocolate Orange Cookies

Wicked Chocolate Orange Cookies

These cookies are wonderful treats, but even better when given as a handmade gift to friends. And lets face it, not many people are going to refuse a chocolate gift are they?
By Jennifer Donoghue

Chocolate Orange Cookies

Chocolate orange would have to be one of my all time favourite combinations.  I’ve made so many chocolate orange recipes, but the thing is I never tire of this combination. It’s just so delicious, and almost magical.

These Chocolate Orange Cookies are a little different to your usual cookies in that it involves creaming eggs and sugar.  The trick with them is to make sure that you whisk the eggs and sugar until they form creamy ribbons. Under whisk them and you will end up with one giant cookie puddle on your baking sheet – delicious, but not really what we’re aiming for.

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These cookies are wonderful treats, but even better when given as a handmade gift to friends. And lets face it, not many people are going to refuse a chocolate gift are they?

Wicked Chocolate Orange Cookies
 
Prep Time
Cook Time
Total Time
 
These cookies are wonderful treats, but even better when given as a handmade gift to friends. And lets face it, not many people are going to refuse a chocolate gift are they?
Author:
Recipe Type: Dessert
Serves: 8
Ingredients
  • 200g of 70% cocoa chocolate, chopped
  • 60g of butter
  • 2 large eggs
  • ½ cup of brown sugar
  • ⅓ cup of white sugar
  • zest of 1 very large orange – if your orange isn’t particularly big use 2
  • ½ cup of plain (all purpose) flour
  • ⅓ cup of cocoa
  • ½ tsp of baking soda
  • 200 grams of dark chocolate chips (I used Lindt 70% cocoa chocolate chopped into chunks)
Instructions
  1. Preheat the oven to 170 degrees celsius (340 Fahrenheit).
  2. Melt the chocolate and butter and set aside to cool.
  3. Add the eggs and sugars in the bowl of an electric mixer fitted with a whisk attachment and whisk until light and creamy and the mixture forms creamy ribbons.
  4. Fold in the melted chocolate and butter mixture. Note, it’s important the chocolate mixture is allowed to cool before being added to the eggs. If it’s too hot this will make the mixture too liquid.
  5. Sift in the flour, cocoa and baking soda and fold through the batter before adding the chocolate chips.
  6. Drop spoonfuls of the batter onto a baking sheet lined with baking paper and bake for 8 to 10 minutes.
 

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