This recipe is really based on the childhood joy of getting a chocolate orange for the holidays. The one where the chocolate is shaped like an orange and you bang it down onto the table to break the segments apart. It can easily be made gluten free by using gluten free flour. I regularly do it gluten free.
In a small bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside
2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes.
3
Beat in egg and vanilla extract.
4
Add dry ingredients and mix to just combine.
5
Mix in orange juice, zest, and chocolate chips.
6
Place dough in the fridge for 4 hours or overnight.
7
Preheat oven to 350F/180C. Line two baking sheets with parchment baking paper. Using a tablespoon, drop rounded dough onto baking sheets and press down to flatten a bit.
8
Bake until dry on top, about 12 minutes. Let cool for 5 minutes on sheets before transferring to a wire rack to finish cooling.
Ingredients
1cupAll Purpose Flour
½tspBacking Powder
½tspSalt
½cupUnsweetened Cocoa Powder
8tbspUnsalted Butter (Room Temp
1 ½cupsSugar
1Large Egg
1tspVanilla Extract
1tbspFresh Orange Juice
½tspOrange Zest
½cupChocolate Chips
Directions
1
In a small bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside
2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes.
3
Beat in egg and vanilla extract.
4
Add dry ingredients and mix to just combine.
5
Mix in orange juice, zest, and chocolate chips.
6
Place dough in the fridge for 4 hours or overnight.
7
Preheat oven to 350F/180C. Line two baking sheets with parchment baking paper. Using a tablespoon, drop rounded dough onto baking sheets and press down to flatten a bit.
8
Bake until dry on top, about 12 minutes. Let cool for 5 minutes on sheets before transferring to a wire rack to finish cooling.
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AuthorSamuel Dietzmann
