Chocolate orange cookies
- Preparation 15 min
- Cooking 10 to 12 min
- Servings 16
- Freezing Absolutely
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Ingredients
- ½ cup (115 g / 4 oz) unsalted butter, cut into cubes and softened
- ½ cup (100 g / 3.5 oz) white sugar
- ½ cup (100 g / 3.5 oz) dark brown sugar, firmly packed
- ½ tsp (2.5 ml) salt
- 1 large egg
- 2 tbsp (30 ml) orange liqueur (or non-alcoholic orange liqueur)
- 1 tsp (5 ml) vanilla extract
- 1⅓ cups (165 g / 5.8 oz) all-purpose flour
- ½ tsp (2.5 ml) baking soda
- ¼ tsp (1.25 ml) baking powder
- 200 g (7 oz) Lindt orange chocolate, roughly chopped (about 30 knife strikes)
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Preparation
- Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a large bowl, beat with electric mixer the softened butter, white sugar, brown sugar and salt until pale and fluffy, about 3 minutes. Add the egg, orange liqueur and vanilla and beat until just combined.
- Add the flour, baking soda and baking powder, then mix on low speed until no flour streaks remain. Fold in 150g of the chopped chocolate with a spatula.
- Divide into 16 balls and place on the baking sheets spacing them at least 2 inches apart, then flatten each ball by about half. Distribute the remaining chocolate on top of the cookies.
- Bake 10 to 12 minutes, until the edges start to be golden and the center is still soft. For soft cookies, don’t exceed the baking time. They will harden as they cool. Keep the other baking sheet in the fridge during this time.
- Let cool at least 15 minutes on the baking sheet before devouring. Serve warm or at room temperature.