Orange Dark Chocolate Cookies Recipes

ORANGE-DARK CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
• Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
• Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
• Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
• Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

DARK CHOCOLATE ORANGE BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly.
• Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky about 8 to 10 times.
• If it's uncontrollably sticky, knead 1 to 2 more Tablespoon(s) of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
• Shape each half into an 8×4-inch long rectangle, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut each into 1-inch thick slices. Set slices cut sides upright, ¼-inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes.
• Turn biscotti over and bake another side for 8 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
• Transfer to a wire rack to cool completely before dipping in chocolate.
• Melt the chopped chocolate in a double boiler or use the microwave. Melt in 15-second increments, stirring after each increment until completely melted and smooth.
• Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
• Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

CRANBERRY, ORANGE AND DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
• Beat in the egg and orange zest.
• With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
• Stir in the cranberries and chocolate chips.
• Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
• Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

CHOCOLATE ORANGE COOKIES

Steps:

• Pre-heat the oven to 170°C/gas mark 3 and line a large baking sheet. Melt the dark chocolate in a microwave in 30 second blasts or over a pan of barely simmering water until melted. Remove from the heat and leave to cool.
• Place the flour, cocoa, bi carb and salt into a bowl and set aside. Cream the butter and sugars together in a bowl until light and fluffy. Add the cooled melted chocolate and beat to combine.
• Beat in the orange zest and egg, followed by the flour mixture. Once combined stir in the chocolate chunks.
• Roll the dough into small or large balls, depending on what size you want your cookies, and place on the baking tray. Bake for 15-18 minutes or until a skewer inserted in the middle of a cookie comes out clean.
• Once baked, remove from the oven and leave the cookies to cool on the tray for 5-10 minutes before transferring them to a wire rack to cool.