CHOCOLATE ORANGE CRACKLE COOKIES
Yields: approximately 3-4 dozen cookies
- 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.
Recipe by Bake Love Give at http://bakelovegive.com/chocolate-orange-crackle-cookies/
3.2.2158