Good Evening everybody! I hope you’re all enjoying your start to the festive season and that any of my readers in England are wrapped up indoors and avoiding the horrible storms that are hitting us at the moment!
Terrys Chocolate Orange is something that always reminds me of Christmas, so I knew that one of my bakes had to be centred around this winning combination 🙂 These cookies were tested on my form group at school and I’m pleased to report the feedback was all good (pretty impressive from a group of teenagers I thought)!
The recipe has just the right amount of orange flavour without being overpowering and the texture is that of a chewy cookie – perfect with a mug of hot chocolate on the sofa this winter. It’s worth cooking up a batch just in case you have any last minute visitors pop around – they’re so quick to make and the cookie dough freezes well, which is great if you want to make up some cookies in batches. Alternatively, these could also be wrapped in cellophane and given as a lovely homemade present to someone special this Christmas, I hope you enjoy!
Ingredients (Makes 15 Cookies)
50g Butter, softened
225g Dark Chocolate
170g Soft Light Brown Sugar
1 ½ Tbsp Orange Juice
85g Plain Flour
½ Tsp Salt
½ Tsp Baking Powder
Zest of 1 Large Orange
– Preheat the oven to 170C/150C Fan/340F and line 2 baking trays with baking parchment
Add the butter and the chocolate to a medium sized heatproof bowl and place over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water). Leave to melt, stirring occasionally.
In a large mixing bowl, add the eggs, sugar and orange juice and beat together until well mixed. Pour in the melted chocolate/butter mixture and beat again until everything is well combined.
In a separate large mixing bowl, sift the flour, salt and baking powder together and add this dry mixture to the chocolate mixture in 3 separate stages. Make sure you mix everything well after each addition and scrape any unmixed ingredients from the side of the bowl.
Finally, stir in the orange zest until it’s evenly dispersed through the cookie dough.
Use a tea spoon to place (generous) equal amounts of cookie dough on each of the prepared baking trays, making sure you leave enough space (about 5 cm) between each cookie to allow for spreading whilst they bake.
Place the baking trays in the centre of the oven and bake for 10-15 minutes (start checking regularly after 10 minutes). The cookies are ready to come out of the oven when they start to have a cracked and glossy appearance on their top.
Once cooked, remove from the oven and leave to cool on the baking trays for 2 minutes before transferring to a wire rack so they can cool completely.
You can serve these as they are, or dust a little icing sugar over the top to give a wintery feel, either way they’re gorgeous!
Coming next: Peppermint Pinwheels