Enjoy the indulgence of these triple chocolate orange cookies, where the classic citrus tang meets a trio of chocolate richness in a chewy, delightful treat.
Ingredients:
- 200g unsalted butter, softened
- 180g light brown sugar
- 80g caster sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 250g self-raising flour
- 150g plain flour
- 0.5 tsp salt
- 1 tsp baking powder
- Chocolate from 3 chocolate oranges (milk, white, and dark), set 10 segments aside for topping
Instructions:
Making the Cookie Dough:
- Chop the softened butter into chunks and place it in a large mixing bowl. Beat for about a minute until slightly softened but not fully creamed.
- Add both sugars to the butter and beat to combine.
- Mix in the eggs and vanilla extract until well incorporated.
- In another bowl, stir together the self-raising flour, plain flour, salt, and baking powder. Fold these dry ingredients into the butter mixture to create a thick dough.
- Reserve 10 segments of the chocolate oranges for later. Chop the remaining chocolate into chunks and knead them into the dough.
- Line a tray with cling film. Weigh out 110g portions of dough, roll into balls, and place on the tray.
- Cover and freeze the dough balls for at least 90 minutes, or up to 3 months.
Baking the Cookies:
- Preheat your oven to 180°C (160°C for conventional ovens). Line a baking tray with parchment and preheat it in the oven for 5 minutes.
- Place frozen dough balls onto the hot tray, spaced apart.
- Bake for 15 minutes until golden brown. Press the reserved chocolate segments into the tops of the warm cookies.
- Allow to cool on the tray for 15 minutes before serving.
These cookies offer a symphony of flavors with a perfectly soft middle and a crisp exterior, topped with a hint of chocolate orange bliss. Store them in a tin at room temperature and enjoy within 4 days for the best experience.
