CHOCOLATE VERY ORANGEY COOKIES
These are a firm favorite. Instead of mixing the chocolate chips into the cookie dough, with these cookies I push two squares into each spoonful of dough once it is on the baking sheet, just before it goes into the oven. That way everyone gets equal amounts of chocolate! Bake them and just watch eyes light up as the flavor hits the taste buds. Simple pleasures.
Provided by Food Network
Categories dessert
Time 25m
Yield 16 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
- In a mixing bowl, beat together the demerara sugar, coconut sugar, coconut oil and vanilla with a wooden spoon. Stir in the flour, baking powder, orange zest and juice.
- Spoon approximately 1-tablespoon-size balls of cookie dough onto the prepared baking sheets.
- Gently flatten the balls using a metal tablespoon, then place two squares of chocolate in the center of each ball. Bake until the edges start to brown, about 10 minutes. Remove the tray to a cooling rack. After 1 minute take the cookies off the baking sheet and transfer to the rack.
CHOCOLATE-ORANGE-CHOCOLATE CHIP COOKIES
Make and share this Chocolate-Orange-Chocolate Chip Cookies recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 21m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350º.
- Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour, cocoa, salt, baking powder and baking soda.
- Stir in pecans and chocolate morsels.
- Shape dough into 1 1/2-inch balls.
- Mix 1/3 cup sugar and 1 teaspoon grated orange peel.
- Roll balls in sugar mixture.
- Place about 3 inches apart on ungreased cookie sheet.
- Flatten to about 1/2-inch thickness with bottom of glass.
- Bake 9 to 11 minutes or until set.
- Cool slightly; remove from cookie sheet.
- Cool on wire rack.
CHOCOLATE-ORANGE COOKIE STACKS
Categories Cookies Milk/Cream Mixer Chocolate Dessert Bake Freeze/Chill Kid-Friendly Orange Anniversary Birthday Chill Bon Appétit Kidney Friendly Small Plates
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
- Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
- Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.
CHOCOLATE AND ORANGE HAZELNUT COOKIES
Steps:
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
- Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
- Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
- Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
CHOCOLATE-ORANGE COOKIE STACKS
Bon Appétit | March 2007 These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day - or the night before Chefs note: I have not made these yet- I am posting because I plan to make soon. I read the reviews and some people had a problem with whipped cream getting to peak stage- I will test out and report-- unless someone beats me :) One reviewer added Cointreau to the whipped cream Sounds Yummy! :) Update: What was a waiting for?? Delicious!! This could be very versatile recipe...
Provided by Chez Michelle
Categories < 30 Mins
Time 25m
Yield 8 stacks, 8 serving(s)
Number Of Ingredients 4
Steps:
- Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
- Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
- Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.
Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 8.1, Cholesterol 41.4, Sodium 186, Carbohydrate 31.6, Fiber 1.2, Sugar 17.8, Protein 3.2
CHOCOLATE ORANGE COOKIES
Top rich chocolate biscuits with candied orange peel to make these moreish bites. They make a great edible gift for Christmas
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 30m
Yield MAKES 25
Number Of Ingredients 9
Steps:
- Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
- Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE ORANGE COOKIES
Chocolate and orange - the perfect combination.
Provided by laurabethmcn
Time 40m
Yield Makes Cookies
Number Of Ingredients 0
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.
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