Friday, April 1, 2016

Orange Dark Chocolate Chip Cookies

Sweet and bitter, these Orange Dark Chocolate Chip Cookies are a perfect dessert.

If you love dark chocolate dipped orange peels, like we do, you'll love these cookies!

Just like the Creamsicle Cookies and {Perfect} Soft + Chewy Coconut Oil Chocolate Chip Cookies, these cookies are easy to make by hand and require no chilling time! 

These cookies don't require any orange extract (like the creamsicle cookies do) because they have a lot of orange zest in them to help mimic the chocolate covered orange peel bitterness. If you'd like a softer orange flavor, reduce the orange zest to 1 tablespoon and add about 1 to 2 teaspoons orange extract.

Orange Dark Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
Adapted from Creamsicle Cookies and {Perfect} Soft + Chewy Coconut Oil Chocolate Chip Cookies
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups dark chocolate chips (semi sweet is delicious too)
  • 3/4 cup light brown sugar, packed
  • 1/2 cup plus 2 tablespoons coconut oil
  • 1/2 cup white granulated sugar
  • 2 tablespoons water
  • 1 1/2 to 2 tablespoons orange zest (I use two)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 egg plus 1 egg yolk
Preheat oven to 350 F and line light colored cookie sheets with parchment paper.

In a medium sized bowl, whisk together flour, baking soda, cornstarch, salt, and dark chocolate chips. Set aside.

In a large microwave safe bowl, add coconut oil (1/2 cup plus 2 tablespoons) and microwave until almost melted. After removing from the microwave, stir to allow the coconut oil to melt fully. Whisk in water and sugars until fluffy. Next, whisk in vanilla extract, orange zest, the egg and egg yolk until combined. 

Next, combine add dry ingredients into the wet. Stir to combine. The dough will be thick and sticky to touch. 

When ready to bake, take two tablespoons of dough and roll into a cylinder shaped ball and place on cookie sheet, about 2 inches apart (Six cookies every quarter sheet pan). Bake for 10 to 13 minutes, or until lightly browned, but still gooey in the middle. Allow to rest on cookie sheet for 5 minutes before moving to cooling rack to cool completely. Enjoy!

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