Chocolate Orange Cookies
So “orange” is the recurring theme here. Especially since we have a bazillion (yes, you read correctly) oranges in the house that aren’t being consumed fast enough. I’m just trying to save all these oranges!
Also, I need to bake something real. You know, as in, with butter and sugar. A lot of sugar. Even if it does make you dumb and addicted. Healthier habits will come in college, don’t worry. But for now, it’s summer! Hang loose!
I don’t know what that means.
But I do know what this means:
Actually creaming the butter and sugar is usually the first step to a lot of baked goods.
Here is the full list of ingredients I used:
- 1/3 cup unsweetened cocoa powder
- 3/4 cup butter (1.5 sticks)
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1.5 cups all purpose flour, plus 3 tablespoons
- 1 teaspoon baking powder
- 1 pinch salt
- zest of 2 oranges
So after creaming together the butter and sugar, you want to add the egg and the vanilla.
In a separate bowl, mix together the dry ingredients.
Then stir in the dry mixture to the wet one.
Once that’s done, you have the basic batter.
Leave them in the freezer for about an hour, until they’re firm. But not hard. You want them to still be pliable.
Now, the chocolate dough will be “stiffer” than the orange dough because you added more dry ingredients to it (cocoa powder). So it’ll be easier to shape into a square/rectangle. You can try to use a rolling pin. I did, but I ultimately just pressed and shaped it with my hands.
For the orange flavored dough, it’s stays much softer than the chocolate one because it has less dry ingredients (no cocoa powder). So I first spread egg wash on the chocolate dough and just pressed down the orange flavored dough over the chocolate one.
Then, starting from the top, roll it into a log.
Put the log back in the freezer to set. It really doesn’t take that long. 15-20 minutes maybe. Then, you can start cutting your cookies. The ends always look awkward, but soon you’ll be getting clean cut cookies that look so cute.
Bake for about 10 minutes in a 350 degree oven. They’re kind of like shortbread cookies. They won’t turn “golden brown” but they’ll puff up ever so slightly. While they’re baking, they’ll look shiny, but once their done, they’ll lose that shine. Their bottoms will be golden though.
These were so delicious. I made sure to use 2 oranges this time to zest so that the orange flavor can be more prominent and what a great decision! I deserve a pat on the back… mmm that feels good!
Orange and chocolate: what a perfect combination!