Orange Dark Chocolate Cookies
Freshly grated orange peel adds an additional touch of holiday flavor to the present irresistible bittersweet chocolate and orange wedge cake.
2 2/3 cups all-purpose flour
1 1/4 teaspoons bicarbonate of soda
1 teaspoon cornstarch
1 teaspoon kosher sea salt
1 cup unsalted butter
3/4 cup sugar
1 1/4 cups sugar - packaged
1 tablespoon orange rind
2 teaspoons vanilla
6 oz dark orange chocolate bars - chopped (Lindt, Theo, Chocolove, etc.)
sea salt - for adornment
1.Place the butter during a microwave-safe bowl and warmth for 30 to 45 seconds (at full power) or until it's almost completely melted but some soft spots are still left.
2.In a large bowl, beat together the flour, bicarbonate of soda , cornstarch, and salt.
3.In a standing mixer bowl (or large bowl with a hand mixer), beat the butter and sugar on medium speed for 1 minute. Add grated vanilla, beat at medium speed for one minute. Add eggs, one at a time, mixing among additions. Turn down the blending speed and add dry ingredients gradually. Beat until combined or until a soft dough forms. Put the chopped chocolate (and the remainder of the shavings on your cutting board) employing a spatula. Cover the bowl with wrapping and place it within the refrigerator to relax for two hours or overnight.
4.Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking sheet, set aside.
5.To bake the cake, use a typical sized cookie spoon (about 1.5 tbsp) to make dough balls. Place on top of the prepared leaves, leaving a minimum of 2 inches between them. Sprinkle with sea salt if desired.
6.Place within the oven and bake for 11 to 13 minutes, turning the pan halfway through the baking process. Remove from oven when cake is golden brown round the edges. Let the cookies cool within the skillet for 3-4 minutes, then transfer them to a wire rack until they cool completely.