Description
Delicious chocolate cookies infused with orange zest and dipped in dark chocolate.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup powdered sugar
- 2 tsp orange zest (from about 1 large orange)
- 1 tsp pure vanilla extract
- ¼ cup Dutch-processed cocoa powder
- 1¾ cups all-purpose flour
- ¼ tsp salt
- 6 oz dark chocolate (for dipping or drizzling)
- Optional: extra orange zest or flaky sea salt for topping
Instructions
- Cream Butter, Sugar, and Orange Zest: In a large mixing bowl, cream the softened butter with powdered sugar and orange zest. Use a hand or stand mixer on medium speed for 2–3 minutes until the mixture is light, fluffy, and citrusy. The zest should release its oils, infusing the butter with bright orange flavor.
- Add Vanilla and Cocoa: Add the vanilla extract and sift in the cocoa powder. Mix until fully incorporated. The dough will turn a rich chocolate brown and smell like a warm orange truffle.
- Add Flour and Salt: Gradually add in the flour and salt. Mix just until combined — don’t overwork the dough. You want it to hold together without becoming tough. The dough will be soft but should not be sticky.
- Shape and Chill: Divide the dough in half and roll each half into a log, about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1–2 hours, or until firm. You can also freeze the logs for up to a month and slice them as needed.
- Slice and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough into ¼-inch rounds and place on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10–12 minutes, or until the edges are just set. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Dip or Drizzle in Chocolate: Melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Dip half of each cookie into the melted chocolate, or drizzle across the top for a more rustic look. Place on parchment to set. Optional: sprinkle with extra orange zest or flaky sea salt while the chocolate is still wet.
Notes
- Let the cookies cool completely before storing to maintain their texture.
- These cookies can be made ahead and frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg