Why It Works
- A combination of orange zest and orange juice distributes orange flavor uniformly throughout the cookie.
- Unsweetened cocoa powder adds a flavor base note.
Those chocolate orange balls that you eat around Christmastime. Chocolate-covered orange peel. Chocolate bars with candied citrus. Yup, I'm a sucker for basically anything in the chocolate-orange category. Yet I didn't have a recipe for chocolate-orange cookies—something I finally decided to remedy.
The first cookies I made were soft chocolate drop cookies studded with pieces of candied orange. They were fine, but only having the occasional pop of orange flavor wasn't enough to satisfy my craving. I wanted uniformly chocolatey-orangey cookies. I also decided soft wasn't the right texture for this flavor combination. Chewy, for whatever reason, seemed like the better way to go.
So instead, I used the tried and true combination of orange zest and juice to give the cookies a bright citrus flavor. Unsweetened cocoa powder adds the backbone of dark chocolate, while a good dose of plain white sugar marries the two. These cookies are bendy and chewy, with just the lightest crispness up top. "Like the edge of a brownie," said one friend who graciously ate a whole pan acting as cookie tester.
Want to make these kid-friendly? Hand them a cookie with a glass of milk. These guys make great dunkers.
March 06, 2013
1 cup (5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/3 cup (about 9 ounces) sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon orange juice and 1 teaspoon grated zest from 1 orange
In a small bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients and mix until just combined. Mix in orange juice and zest. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Drop dough by the rounded tablespoon onto prepared baking sheets. Bake until dry on top, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to finish cooling.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||2%|
|Total Sugars 11g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|