Description
These Black Orange Cookies are a delightful blend of zesty orange, warm cardamom, and rich dark chocolate. Soft, buttery, and adorned with a sprinkle of flaky sea salt, they make a perfect treat for any occasion. The candied orange peel adds a sweet, citrusy bite, making each cookie uniquely flavorful.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (113 g) confectioners’ sugar
- Zest of 1 orange
- 1 tsp pure vanilla extract
- 2 1/3 cups (280 g) all-purpose flour
- 3/4 tsp kosher salt
- 1/2 tsp ground cardamom
- 1/2 cup (50 g) candied orange peel, finely chopped
Chocolate Topping
- 2/3 cup (113 g) dark chocolate chips
- 1 tsp vegetable oil
- Flaky sea salt, for sprinkling
- Additional orange zest, for garnish
Instructions
- Prepare the Dough: In a large bowl, using a handheld mixer on medium speed, beat the softened butter, confectioners’ sugar, orange zest, and vanilla extract until creamy and well combined, about 2 minutes. Add the all-purpose flour, kosher salt, and ground cardamom, mixing just until incorporated. Gently fold in the finely chopped candied orange peel.
- Chill the Dough: Turn the dough out onto a clean surface and shape it into a log approximately 10 inches long and 2 inches thick. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight, to allow flavors to meld and dough to chill thoroughly.
- Preheat the Oven and Prepare Baking Sheets: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
- Slice and Arrange Cookies: Remove dough from refrigerator and slice into 1/2-inch thick rounds using a sharp knife. Place cookies cut side down on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, rotating the baking sheets front to back and switching rack positions halfway through to ensure even baking. Cookies are done when edges turn golden and are firm to the touch. Remove from oven and let cookies cool completely on the sheets.
- Melt Chocolate Topping: In a medium microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted, about 90 seconds total.
- Decorate Cookies: Using an offset spatula or butter knife, spread the melted chocolate mixture on half of each cooled cookie. Sprinkle the chocolate with flaky sea salt and a little extra orange zest for a fresh citrus aroma. Refrigerate the cookies until the chocolate has set, approximately 20 minutes.
- Serve and Store: Serve the cookies at room temperature for the best flavor and texture. For make-ahead convenience, store cookies in an airtight container at room temperature for up to 5 days.
Notes
- Chilling the dough is crucial for maintaining the shape of the cookies when sliced and baked.
- If you don’t have candied orange peel, finely chopped dried apricots or cranberries can be used as substitutes for a different flavor twist.
- The vegetable oil helps keep the melted chocolate smooth and spreadable for decorating.
- Flaky sea salt sprinkled on top enhances the contrast between sweet and savory notes in the cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days without losing freshness.