Prep Time 20 minutes Cook Time 30 minutes
Orange and chocolate is a classic combination, and one that I didn't think I would care for, until I tasted it. Turns out, bright citrus flavors marry beautifully with rich, dark chocolate, and in this case transform a traditional, plain-Jane sugar cookie into anything but. Kids love to help roll the cookies in sugar and flatten them with a glass. Serve with hot chocolate for a real taste treat.
by Alison Needham
What you'll need
- 4 cups unbleached flour
- 2 cups semi-sweet or dark chocolate chunks
- 1 cup sugar, plus extra for rolling
- 1 cup powdered sugar
- 1 cup canola oil
- 2 extra large eggs, lightly beaten
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
Helpful Tip:
Look for bags of pre-cut chocolate chunks near the chocolate chips at your supermarket. Otherwise, buy a good quality dark chocolate bar and cut into chunks with a sharp knife.
Notes:
Yields 5 dozen cookies
How to make it
- Preheat oven to 375° F.
- In a large bowl, whisk together the sugars with the oil until smooth. Add the eggs, zest, vanilla, salt, baking powder and cream of tartar to combine. Switch to a wooden spoon and stir in the flour until incorporated. The dough may be a bit dry and crumbly, but will come together when you pinch it with your fingers. Stir in the chocolate chunks.
- Place 1/4 cup sugar in a small bowl. Using your hands, form dough into walnut-sized balls and then roll in the sugar to coat. Place 2 inches apart on a baking sheet. Flatten dough with the bottom of a glass (the edges will crack a bit).
- Sprinkle the leftover sugar from the bowl over the cookies and bake in batches for 8 minutes for chewy cookies and 10 minutes for crisp cookies. They will be slightly golden around the edges, but still quite pale. Transfer to racks to cool completely.
