YOU WILL NEED
1 cup all-purpose flour
3/4 cup unsweetened natural cocoa powder
1/2 tsp kosher salt
12 tbsp unsalted butter, room temperature
1/2 cup + 2 tbsp granulated sugar
1/2 tsp pure vanilla extract
1/2 tsp orange blossom extract
1 tbsp of orange zest
6 oz dark chocolate chips
(Optional) Candied Orange Peels. (I like to start this first before the cookies because it needs time).
1 Naval/Valencia orange, skin cut into 1/4 inch strips
1/2 cup sugar
1/4 cup water
LET’S DO THIS!
1 Preheat oven to 325°F and line two baking sheets with parchment paper.
2 For the cookie dough: Sift together the flour, cocoa powder, and salt in a bowl. (You want the dry ingredients sifted to ensure a tender cookie, and cocoa powder is notorious for clumping). Set aside.
3 Beat the butter and sugar together on medium speed in a stand mixer/ or hand mixer for 5 mins, being sure to scrape down the sides and bottom as needed. Add the vanilla, orange blossom and orange zest and mix for 30 secs.
4 Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 mins.
5 Time to roll. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4 inch thickness with a rolling pin. (You can also lightly flour a work space, but I find this method easier to clean). If the dough feels too soft, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.)
6 Using desired cookie cutters (I used a basic circle), cut out cookies and place on the baking sheets about 1 inch apart.
7 Bake at 325°F for 13-15 mins, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done. Either way, they’ll be delicious.
8 Remove the pans and allow the cookies to cool for 1 - 2 mins before moving to a wire rack to cool completely before dipping in chocolate.
9 For the chocolate dip- Melt the chocolate in a small bowl (either over boiling water or in microwave in 30 sec bursts, stirring in between.) You may not end up using all of it, but you want to get some depth to dip.
10 Dip the cookies into the chocolate one at a time, approximately a third to half the way in. Let excess chocolate drip off then lay on a cookie sheet or parchment to set. Repeat until all are coated, re-melting the chocolate as needed.
11 For the candied orange peels- Rinse orange, cut top and bottom off and score the skin into quarters.
12 Remove the skin and cut into thin strips about 1/4 inch wide. Wrap the oranges in plastic wrap to store for other use.
13 Place the strips of peel in a saucepan and cover with cold water. Place on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more. Set aside.
14 In a small - medium saucepan, whisk together the sugar and water. Bring to a simmer and let the mixture cook for 8 - 9 mins at a constant simmer. Make sure not to boil!
15 Add the peels and cook for 45 mins - 1 hr, OR just until the peels are translucent, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallization. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup.
16 Drain any remaining syrup from the peels and set aside for other use (maybe tea?). There will probably be only a tablespoon or two of syrup left. Spread peels on a drying rack or parchment paper.
17 While the candied orange peels are still sticky, place a strip on each cookie where the chocolate dip ends. Enjoy!!