As we’ve been reading our Christmas stories, so many times there is an orange in the toe or the top of the stocking, something juicy and sweet and just right this time of year.
My kids often find an orange or a clementine in their stocking, and I remember my older daughter pulling hers out one year, “A real orange!” In the midst of toys and candy, she still noticed that orange.
We’ve been eating oranges lately. I picked up a few at the store to make those chocolate-orange cookies I had for breakfast and had to go back to pick up some more because my girls ate them in smiles for snack at school and dessert before I got to baking. I ate some too, and I wondered why I never buy oranges. It’s time for oranges now, that splash of color, burst of juice, vitamin C, and natural sweetness.
So go get some oranges, and if you don’t eat them all first, make these cookies. (You really only need the zest, so you can still eat that orange as long as you zest it first.)
Double Chocolate-Orange Cookies
1 c. sugar
2/3 c. butter, softened
1 Tbsp. grated orange peel*
1 1/2 c. flour
1/3 c. baking cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 c. chocolate chips (bittersweet or semisweet)
1/3 c. sugar (or a little more as needed)
1 tsp. grated orange peel*
* The peel of one orange should work out just about right for both the cookies and the coating.
- Preheat oven to350º F.
- Mix 1/3 cup sugar and 1 tsp. grated orange peel. Set aside.
- Cream 1 cup sugar with the butter and 1 Tbsp. grated orange peel in a large bowl. Beat in the egg until well combined.
- Add your dry ingredients: flour, cocoa, salt, baking powder, and baking soda. (You can mix them together in a separate bowl if you like, but I’m lazy and never do.)
- Mix in the chocolate chips. (Go ahead and do this in the mixer. It doesn’t matter if the chips break up a little.)
- Shape dough into small balls balls. (Sometimes I do 1 1/2–inch balls, sometimes I go a little smaller if I want to stretch the batch or know the cookies will be out with lots of other cookie types.)
- Roll balls in sugar-orange coating mixture. If it looks like you will run out, just add a little more sugar and mix it up with the remaining coating. (If you end up with some extra, it’s yummy sprinkled on top of blueberry muffins.)
- Place coated balls on parchment-lined cookie sheets. Flatten to about 1/2-inch thickness with bottom of glass.
- Bake 9–11 minutes or until cookies appear set.
- Cool slightly before moving from cookie sheet. If you are eating them soon, serve with the pieces of the orange you zested to make the cookies.