chocolate orange crackle cookies
Orange extract and fresh orange zest brighten the flavors of these crispy, chewy chocolate crackle cookies.
We’re clearly not ones for New Year’s resolutions as the first question after dinner in our house is still “what’s for dessert?” With the abundance of rich cookies and candies that were consumed during the holidays, I wanted our first recipe of 2014 to be one that focused on brightening up traditional warm winter flavors and I especially love the pairing of orange and chocolate around this time of year. Fresh orange zest and a touch of orange extract give these Chocolate Orange Crackle Cookies a refreshing finishing touch, the perfect ending to hearty winter meals.
- 2 cups all-purpose flour
- ¾ cup Dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (2½ sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure orange extract
- 1 tablespoon orange zest
- sanding sugar for rolling
- Sift together flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
- In the stand of an electric mixer, fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy.
- Add eggs, vanilla, orange extract and orange zest and mix until fully incorporated.
- Reduce speed to low and gradually add dry ingredients until fully incorporated and a dough is formed.
- Cover dough with plastic wrap and refrigerate for at least an hour.
- To bake, preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper.
- Use one-inch cookie scoop to form uniform balls. Roll in sanding sugar and place two inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set. Allow to cool slightly before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
Small Cookie Scoop