First and foremost, Sweet Hugs and Kisses to all you readers. Today’s post, besides being the colors of Halloween which is almost upon us, is one combination to love: chocolate and orange. As a kid I wasn’t very fond of it. Chocolate and Orange? Ew. Gross. Just give me one or the other, but not both; but like all things when we grow up we evolve and now chocolate and orange is one of my favorite combinations to eat and cook with. I feel like the sweetness of the orange and chocolate go very well together because they are different types of sweetness, orange as a fruit has a fruity taste that has natural sugars and natural sweetness while chocolate has a more robust and manly if you will flavor and sweetness; more organic and earthly. So to me they go hand in hand because of their difference.
This cookie is one for the ages: it has orange on the inside and you roll the cookie in an orange sugar. A lot of people never think to season their own sugar, but you can season it with just about anything, spices (cinnamon, cloves, nutmeg etc.) fruits (lemon, lime, and oranges of course) and even savory seasonings (rosemary, thyme, basil) all you have to do is cut up your preferred seasoning and add it to the sugar, after it ferments for only a bit the sugar is infused with that flavor. It’s something I truly love because sugar while having a flavor of it’s own is so adaptable with others.
When it came to thinking of this recipe, the way I wanted the cookie to be was soft on the inside and have that sugar snap crust on the outside. I wanted there to be a combination of flavors but also a combination of textures as well. I don’t know about you guys but I like variety and to keep my palate on edge. In this post I dipped the cookie a bit more in the sugar than usual because I wanted a crunchier texture and for the crunch to keep, where we live it can get a bit too humid and I didn’t want the humidity outside to affect the crunchiness of the cookie, so if you live in a humid climate you might want to think about doing that. Also you should add some salt to the sugar mixture just to balance all of the flavors out.
When it comes to baking this cookie keep your eye on it, you can smell when it’s done, I promise, so while there are timed instruction listen to your instincts if you think it’s done. The cooking time always fluctuates for me, primarily because sometimes I will want the cookie crunchier and sometimes I want the cookie a bit softer, so it’s also a matter of preference.
So I hope when you make this recipe you add your own spin to it, whether it be the cooking time, the type of seasoning sugar you use or the amount of chocolate you choose to put in it. During the holiday season making this a chocolate cinnamon cookie would be fun as well! I’ll try and do a post on that soon if you guys want. Enjoy this recipe and have fun baking!
Chocolate Orange and Chocolate Chip Cookies
1 1/3 cups All Purpose Flour
½ tsp. Baking Soda
¼ tsp. salt
½ c. + 2 tbsp. Butter
¾ c. White Sugar (plus an additional 1/4 cup of sugar for coating cookies)
½ c. Melted Milk Chocolate
¼ c. Cocoa Powder
¼ c. Chocolate Chip Cookies
1 tbsp. Orange Juice
3 Oranges zested (put 1/3 of the oranges in 1/4 cup of sugar and the rest in the batter)
2 medium to large mixing bowls and 1 small bowl
Ice Cream/Cookie Scooper
2 baking sheet trays
- Preheat the oven to 350 F (175 C) and pre-measure out all ingredients.
- In a small bowl, take the 1/4 cup of sugar the 1/3 of the orange zest and combine both to make orange sugar, you probably won’t use all of it, but save it as you can add this sugar to other recipes and give it an orange taste.
- In a medium sized bowl, sift flour, salt, and baking soda.
- In a large size bowl, cream together with the hand mixer the butter, milk, melted chocolate and sugar and orange zest until they are light and fluffy.
- Gradually mix in the dry ingredients until fully combined. The mixture should be thick but fluffy as well.
- I encourage using an ice cream/cookie scoop, if you don’t have an ice cream/cookie scooper then a kitchen spoon or tablespoon measuring cup will be fine.
- After scooping each cookies, roll the cookie in the orange zest sugar. If the coating is thicker than you prefer then you can dust some of it off or add more sugar to the orange zest to make the sugar coarser.
- Place each scoop about two inches apart, it’s better to be safe than sorry so using two cookie sheets would be a good choice.
- Bake for 7 – 12 minutes, leave the cookies in the pan for another 5 minutes outside of the oven and the place them on a cooling rack.
- Now it’s time to eat! These become addicting with a nice cold glass of milk and a good movie or a good scoop of ice cream. Then lay back and forget how many you’ve actually eaten.Oh yeah, and Happy Halloween!