Chocolate Orange Cookies Food

CHOCOLATE-ORANGE CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHOCOLATE ORANGE COOKIES

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.

CHOCOLATE ORANGE COOKIES

Steps:

• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

CHOCOLATE ORANGE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a microwave-safe dish, melt the unsweetened chocolate, stirring frequently until smooth. Set aside.
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough in two. Mix orange zest into one half, and melted chocolate into the other half. Use a bit of each mixture to form a ball about 1 inch in diameter.
• Bake for 8 to 10 minutes in the preheated oven, or until center is set. Cool on wire racks.

CHOCOLATE-ORANGE-CHOCOLATE CHIP COOKIES

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.

ORANGE-CHOCOLATE COOKIES

Steps:

• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade.
• Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

WHITE CHOCOLATE ORANGE COOKIES

Steps:

• Cream the butter and sugars together until light and fluffy.
• Beat in the egg and orange peel.
• Stir together the flour, baking soda, and slat and add to the butter mixture, stirring to combine.
• Stir in the white chocolate chips.
• Drop by spoonfuls onto an ungreased baking sheet.
• Bake 12 minutes at 350 degrees.

CHOCOLATE ORANGE COOKIES

Steps:

• Cream together butter and sugar. Beat in egg, zest, and liqueur. Mix until smooth. Sift together flour, baking powder, and salt, and add slowly to the butter mixture. Stir in chocolate. Beat well.
• Chill dough for several hours.
• Heat oven to 325 degrees.
• Roll dough 1/4 inch thick and cut into shapes.
• Bake for 15 minutes, or until golden.

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.

CHOCOLATE CHIP ORANGE COOKIES

Steps:

• Place melted butter in a large bowl. Add granulated and brown sugars and mix until the mixture is smooth.
• Mix in egg, vanilla, orange extract, zest, baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn't matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.