These orange crisp cookies drizzled with dark chocolate make a delicious afternoon snack and pair perfectly with a cup of tea or a glass of milk!
One of my favorite snacks on a crisp fall afternoon is tea with something a little sweet. And one of my favorite flavor combinations is orange and chocolate; dark chocolate to be specific! So these orange crisp cookies drizzled with dark chocolate were created to satisfy both of those favorites!!
My grandmother was a big baker, making cakes for our birthdays, and something sweet and delicious for any family dinner. I remember helping her in the kitchen when I was little; actually learning how to bake before I really learned how to cook. Now, I cook more often than I bake, as definitely I’m not a trained baker. However, I do find it really fun to experiment with baking – though there are definitely more “fails” when I’m testing my baking skills!
These cookies are pretty easy to make and you can keep the dough in the refrigerator for a couple of days if you don’t want to bake them all at once. Though I happen to love the dough, so that’s a bad idea for me as I end up eating half of it!!
- 2 C King Arthur All-Purpose Flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 C sugar
- 6 tbsp European butter softened
- 1 tbsp orange zest
- 1/2 tsp Nielsen-Massey vanilla extract
- 1/2 tsp Nielsen-Massey orange extract
- 1 large egg
- 1 tbsp fresh orange juice
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>2 oz bittersweet or semisweet chocolate broken into pieces</span>
Place flour through salt in a small bowl, using a whisk, mix well. Set aside.
Place butter, sugar and orange zest in the bowl of a stand mixer fitted with whisk attachment. Mix until combined.
Add extracts, egg and orange juice. Mix until completely combined. Scrape sides of bowl down.
With the stand mixer running, slowly pour in the flour mixture. Continue mixing until combined. Scrape sides of bowl down and continue mixing until a soft dough forms.
Place the dough on a large piece of plastic wrap and form into a log-like shape about 2 inches in diameter. Wrap tightly in the plastic wrap and roll back and forth to round the edges.
Place the dough in the refrigerator for at least 2 hours.
<span class="mceItemHidden" data-mce-bogus="1"><span></span>Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.</span>
Remove the dough from the refrigerator and slice into 1/4 inch thick rounds. Place rounds on baking sheet and bake for 8-10 minutes, until slightly browned on the edges and springy in the middle.
Remove cookies from oven and let cool.
While the cookies are cooling place the chocolate in a double boiler over low heat. Melt the chocolate; stirring constantly.
Using a spoon drizzle the chocolate over the cookies. Let set for 10-15 minutes.