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  • Catherine Irvin

Orange Chocolate Cookies

Updated: Dec 15, 2019


Have you ever melted a whole stick of butter on low heat, walked out of the door, and reentered the house just to experience the beautiful smell of your home? It’s like a next-level Yankee candle situation, but you made it happen. Call me strange, but I do this far too often to engulf myself in the smells I’ve created—experiencing them with purified senses is oddly satisfying.

I highly recommend doing the “make it, step out, step back in” process to fully engross yourself in the goodness put into these cookies, which is browned butter. Browning butter is so simple, but makes a huge difference in giving cookies a nutty flavor. It’s simultaneously the alarm to let everyone know something sweet is on the horizon.

So, the chocolate and orange. I felt this was a fitting combo as we enter into fall and avoid diving into the deep end of pumpkin spice in early September. The tanginess of orange and bitter taste of dark chocolate are a bold team. (Note: If you're not a dark chocolate lover, this recipe would work just as well with semi-sweet chocolate.) Brace yourself for impact on the flavors, but rest assured the browned butter will keep things just right.

May the inspiration found here, find light in your kitchen.

XO//CATH​

-THE RECIPE-

1/2 cup (1 stick) unsalted butter, browned

3/4 cup Bread flour

1/2 cup All-purpose flour

1/2 cup brown sugar

1/2 cup sugar

1 egg

4 oz. Dark chocolate, chopped

1 tsp salt

1 tsp baking soda

1 Tbsp. orange zest (about 1 orange)

3/4 tsp orange extract

1/2 tsp vanilla extract

2 Tbsp. water

In a small pot, melt the stick of butter on low heat for about 20 mins, stirring the pot every few minutes. Cut the heat off and set aside once butter gets a golden brown color. Let cool for at least 10 minutes. For step-by-step details on browning butter, click here.

Pour the cooled butter in a mixing bowl and add sugars. Add both extracts, orange zest, and the egg. Mix these wet ingredients together. In a separate bowl, mix all dry ingredients. Gradually put the dry ingredients into the wet mixture until dough-like texture starts to form. Now, drop in the 2 tablespoons of water.

Chop 4 ounces of dark chocolate and add into the dough until evenly distributed. Wrap the dough up and let chill in the refrigerator for about 30 mins.

When ready, use an ice cream scooper to make larger-sized cookies. Line the baking sheet with a silicone sheet liner; if you don't have one, parchment paper, butter, or non-stick spray works too. (If using an ice cream scooper, recipe yields 9 large cookies.) Bake at 350ºF for 16 mins. Enjoy hot out of the oven after cooling for 10 minutes!


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