One of my favorite snacks on 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 I created these cookies 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 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
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 C sugar
- 6 tbsp European butter, softened
- 1 tbsp orange zest
- ½ tsp Nielsen-Massey vanilla extract
- ½ tsp Nielsen-Massey orange extract
- 1 large egg
- 1 tbsp fresh orange juice
- 2 oz bittersweet or semisweet chocolate, broken into pieces
- 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.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and slice into ¼ 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.