Another holiday treat my sisters are fond of is Terry’s Chocolate Orange. Once you smash it and unwrap it, the fruit-shaped chocolate splits into wedges similar to an orange’s slices. I wanted to make a homemade version of this flavour combination and I found it in these rich orange chocolate cookies. The aromatic twist adds another dimension to the traditional chocolate dessert.
I served these cookies hot straight from the oven at the end of a dinner party. The cookies got rave reviews as people bit into their gooey molten centre. My taste-testers thought the orange flavour wasn’t strong enough though, so next time I make these I’ll play around with the amount of orange extract. Personally, I found the hint of orange balanced well with the deep, dark chocolate. Others commented that the citrus flavour was too subtle.
Recipe adapted from Michael Smith
Yields 40 portions
1 pound (454g) dark chocolate (I used 70%)
4 ounces (1 stick) unsalted butter
2 cups brown sugar
2 tablespoons pure vanilla extract
1 teaspoon pure orange extract
2 cups all-purpose flour
1/2 teaspoon salt
1) Melt the butter and chocolate in a bowl suspended over a pot of simmering water (also referred to as a bain-marie). Make sure the bottom of the bowl does not touch the water. Direct hear scorches chocolate. This method prevents that from happening by insulating the chocolate from direct heat.
2) In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and the sugar.
3) Add the vanilla and orange extracts to the egg mixture.
4) Pour the chocolate mixture over the egg mixture and beat until incorporated.
5) Add the flour and salt to the mixture and gently stir until just combined.
6) Place the cookie dough in the fridge for 1 hour. It needs to firm up.
7) Preheat the oven to 325F.
8) Line baking trays with parchment paper and roll the dough into 40 balls.
9) Bake for 10 minutes.
10) Cool the cookies on a wire rack.