I just adore this combination! Orange and dark chocolate work exceptionally well together and compliment each other’s flavours. This classic combo has 3 basic ingredients found in every household (butter, sugar and flour). Next comes the flavouring provided by the orange zest and cubes of roughly chopped rich-dark chocolate. 🙂
This cookie recipe comes under the basics of baking and is extremely simple to make. The texture lives up to the name “cookie”. Crunchy on the outside and has a slightly chewy centre. Oh how I love these! 😀
Ingredients: (Makes 22 cookies)
- Soft unsalted butter- 170 grams
- Granulated white sugar ¾ cup+2 tablespoons
- Plain/ All-purpose flour- 2 cups (sifted) ; plus extra for dusting
- Zest of half an orange- Grated (If the orange flavour is not very pronounced you can add more zest.)
- Dark chocolate- 40-50 grams; chopped into rough cubes (Add more if you wish 😉 )
- Salt- a pinch
Preheat the oven to 160°C.
In a large bowl, cream the butter until soft and creamy. Add the sugar and beat until the mixture is light and fluffy. Mix in the grated zest of half an orange. Add the sifted flour and gently bring the mixture together. The mixture will be fragile and delicate.
Gently mix in the chocolate and a pinch of salt. Once thoroughly combined, lightly dust your working surface with flour. Divide the dough into two parts and roll into two thick logs. Cut 22 pieces (11 from each log of cookie dough) using a knife. Roll the pieces into balls. Cut out parchment paper to fit the size of your baking tray. Place the small ball of dough on the parchment paper and flatten it to about 1/2 cm. Slightly coat a fork with flour and then press the fork slightly into the flattened disk to get a nice impression. You need not space the cookies far apart but too close is also not adviced because they do expand a bit.
[Note– If the dough gets small cracks while flattening, just use a finger to shape the sides back to its place.]
Place in the preheated oven and bake for 15-17 minutes or until light golden brown. (The baking time that works for me is 15 minutes 30 seconds but the baking time may vary because of the difference in size & width of cookies and also from oven to oven).
Once out of the oven, let them cool in the tray for 5-6 minutes. Once slightly cooled, dust flour on your spatula. With the spatula, gently lift the cookies and place them on a wire rack.
Note– It is very important to let the cookies cool in the tray because the cookies will be very fragile when hot and might break if you try to lift them immediately. Once cooled, they can easily be lifted.
Enjoy these cookies with a glass of milk or eat them plain. You can store them in airtight containers for 5-6 days but these don’t last that long. 😉 Happy Baking.