You guyssssss. If you haven’t already got yourself a copy of Rebecca’s new book, The Cookie Book, do it NOW. I don’t think I’ve ever wanted to make as many recipes from a cookbook as I do from this one. And you guys all know I love cookies so this is literally the book of my dreams.
As soon as this book made it’s way to my doorstep, I tore into it. I was casually flipping through and my heart literally stopped when I saw this recipe.
Orange and chocolate is one of my favourite combinations, so when I saw these, I knew they were the first cookies I’d be making from this book.
I’ve made these three times now, so I think it’s safe to say I’m obsessed with them. The cookies are studded with orange zest and are perfectly buttery and crumbly. The inside is maybe the smoothest chocolate ganache you’ll ever encounter. Sandwiched together they are sheer perfection.
The chocolate and orange combo in these cookies has seriously inspired me for some upcoming recipes. Good thing citrus season is coming! I’ll be buying up all of the oranges I can find and incorporating them into everything I can over the next month.
I’ll also be baking my way through this book. Obviously.
If you want a chance to win a copy of this killer book, head over to my instagram page and enter on the picture of these cookies!
These cookies are perfectly soft and packed full of a bright orange and rich chocolate flavour. You’ll want to just stuff one after the other into your mouth. Don’t do that though, they’ll be gone too soon and then you’ll be really sad. Trust me.
Now, buy yourself this book and start baking some cookies. You can’t go wrong with any of them, but I highly recommend starting with these, you won’t be disappointed.
Notes
Recipe from The Cookie Book by Rebecca Firth
Ingredients
Cookies:
- 16 tbsp. unsalted butter, cut into 16 pieces, room temperature
- 3/4 cup powdered sugar
- 1 1/2 tbsp. orange zest
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 cups all-purpose flour
Ganache:
- 1 cup dark chocolate, finely chopped
- 3/4 cup heavy whipping cream
Instructions
- Cover several baking sheets with parchment paper and set aside.
- In an electric stand mixer fitted with the paddle, add the butter, powdered sugar, and orange zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, vanilla and salt and run the machine for several minutes more. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
- Lay a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4 inch thickness. Use the parchment paper to transfer it to a baking sheet and let it chill in the freezer for 30 minutes or in the refrigerator for 1 hour.
- Use a flouted cookie cutter and cut as many shapes as possible. Gather the scraps and re-roll and cut as many cookies as you can. Chill in the freezer for 15 minutes or fridge for 30 minutes.
- Preheat your oven to 350°F.
- Bake one sheet at a time in the centre of the oven for 8 minutes. Let cool on the baking sheet for 5 minutes and then transfer to a rack to finish cooling.
- To make the ganache, in a medium, heat-safe bowl add the chocolate and cream and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until melted and smooth. Take off of the heat and stir every couple of minutes to help it cool, stay fluid and thicken. Once the cookies and chocolate have both cooled smear and ample amount of chocolate on one cookie and top with another. Done!
