My dad loves the combination of orange and chocolate. When I opened my pastry shop, I created this chocolate and orange cookie just for him. My secret is to triple the amount of chocolate and always use the good stuff (it makes a difference!). These delicate and extremely chewy cookies are moist with a hint of crunch and the brightness of orange zest. This is a perfect pairing worthy of Dad. –Steven Hodge We think it’s also the perfect cookie for people who love Terry’s Chocolate.
Chocolate Orange Cookies
- 1½ cups brown sugar
- ¾ cup unsalted butter room temperature
- 1 tsp vanilla extract
- 1 large orange zested
- 3 large eggs
- 1 cup all-purpose flour
- ¼ cup natural cocoa powder
- 1½ tsp baking soda
- ¼ tsp kosher salt
- 5.6 oz (160 g) dark couverture chocolate melted, slightly warm
- 3 oz (80 g) dark couverture chocolate chopped
- Granulated sugar
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, vanilla and orange zest until light and fluffy.
- Add the eggs one at a time, mixing on low speed to combine each one before adding the next. Increase the speed to medium and continue creaming until the ingredients are fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder and baking soda. Add the salt.
- With the mixer on low speed, slowly add the sifted ingredients to the butter mixture in thirds, scraping down the bowl before each addition. Add the warm melted chocolate and mix slowly until it is fully incorporated. Then add the chopped chocolate and mix just until fully incorporated.
- Remove the dough from the bowl and roll it into 2 logs, each about 2 inches in diameter and 10 inches in length. Chill in the fridge for 45 minutes, so the logs hold their shape when slicing.
- While the dough chills, preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Once the dough has chilled, slice each log into 20 pieces, each about 1 inch thick. The dough will still be a bit soft but should hold together.
- Place some granulated sugar on a plate. Fully coat each cookie with sugar, then transfer to the lined baking sheet. Once all the cookies have been coated, bake them for 8 to 10 minutes. Remove from the oven and let cool on the baking sheet.
- You can freeze the cookie dough as logs, to slice from frozen and bake whenever you need a quick fix! They’ll last in the freezer for up to 3 months or in the fridge for up to 1 week.
- At my bakery I put the dough slices in little ring molds to help them keep their height while baking. If you bake them free-form, they’ll flatten out but still taste just as delicious.