This is probably the only time I will say this, but I think salads and juices are all that should be on this blog for a while. Not because I’d eat everything on it (I don’t) but because dealing with a hot oven is just not worth it in this gross summer. Also it’s a bit depressing when perfectly chewy, crispy on the edges, dark chocolate cookies absorb this 5385894% humidity before you know what’s happening.
Still, chocolate sort of cures everything. Here is said chocolate pre-cruel-moisture-absorption.
And this is no ordinary chocolate. Nope. This is a rich cookie, that at dough stage looks almost like creamy chocolate frosting, then somehow develops the intensity of a brownie while baking, and just when you think things couldn’t get any better, there’s the BOOM orange flavour on your tongue and the world will never be the same again.
To be fair to the chocolate, the orange is subtle. Sort of creeps up on you and just when you say “HEY!”, it vanishes and you gotto hunt around for it again. If these cookie mind games are not your thing, simply up the amount of orange zest.
Adapted from these triple chocolate beauties, simply adding some citrus goodness, gives these cookies so much more power. Chilling the dough is mandatory but delays the moment at which you’re able to put these bites of heaven in your mouth. Sorry.
I’m not sure why I’m still talking. We should waste not a second longer. Go bake these!
Also, there are chocolate chunks in there too, because we’re civilised.
- 125 gms dark chocolate, roughly chopped
- 1 cup flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ cup caster sugar
- 1 orange
- ½ cup butter (add ½ tsp salt to the flour if using unsalted butter)
- 1 tsp vanilla essence
- 1 egg
- Handful of dark chocolate pieces
- Melt the chocolate using a double boiler until smooth. Set aside to cool.
- Sift the flour, baking soda, salt, if using, and cocoa in a large bowl. Set aside.
- Add the sugar to a large mixing bowl and zest the orange over it. Rub the zest into the sugar with your fingers until moist and aromatic. (For a stronger orange flavour, zest two whole oranges).
- Add the butter and beat it with the sugar till pale and fluffy.
- Add the melted chocolate and mix. Add the egg and vanilla.
- Slice the zested orange in half and squeeze the juice of one half into the bowl. Mix well.
- Fold in the flour mixture and chocolate chunks. Cover with clingfilm and chill for at least 30 minutes. I baked these cookies in two batches so the second batch was chilled for a bit longer.
- Preheat the oven to 170 C and lightly grease a baking tray or line it with a silicone baking mat.
- Drop equal sized mounds of the cold dough using an ice-cream scoop or two large spoons onto the tray. Don't worry about perfection, the dough is soft and sticky so forming rounds will be difficult.
- Bake for about 15-20 minutes until no longer shiny in the middle They might look a bit soft and underdone, but if a toothpick comes out clean, you’re good to go. Allow to cool to firm up completely.