Simple to make and deliciously tangy, these cookies are a must for a lovely afternoon treat with a glass of cold milk.
They’re crisp on the outside and chewy on the inside. Also a great way to use up any left over easter eggs.
Can you believe I found a leftover Easter egg?!
They’re normally all gone in a couple of days. It was actually one of those Easter eggs that just gets left because it’s – well let’s say – a bit lower on the quality scale.
Don’t get me wrong, I’m not a chocolate snob, I don’t insist on delicate little squares of your finest dark chocolate.
Give me a nice big bar of your mass produced Cadbury chocolate any day (mmmmm dairy milk fruit & nut please). This egg was the next level down though. It would have been a travesty to throw it away (actually, illegal in my house) so I thought I’d bury it in cookie dough and add a good sprinkle of orange zest.
And boy did it work.
This recipe makes bad chocolate taste good. Imagine what it will do to good chocolate!
I used the base recipe from my Apple Crumble Cookies, with the simple addition of some chocolate and orange zest.
Chocolate Orange Chewy Cookies (Makes 25-30 medium cookies):
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 and ½ tsp cornflour
- ¼ tsp salt
- 170g melted butter
- 250g light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 100g chocolate, chopped into small pieces
- Zest of 2 large oranges
- Mix the flour, bicarbonate of soda, cornflour and salt in a bowl. This is your dry mix. Then in another bowl mix the melted butter with the sugar for a minute before adding in the egg and vanilla extract. This is your wet mix. Pour the wet mix into the dry mix and stir until combined. Finally stir in the chocolate and orange zest. This should form a dough. Roll it into a sausage approx. 4cm in diameter. Wrap in cling film and refrigerate for at least 2 hours. I sometimes find it easier to spoon it out onto the clingfilm into a rough sausage shape, then wrap the clingfilm around it before giving it a quick roll in the clingfilm.
- Once the cookie dough has chilled, pre-heat your oven to 160c.
- Take the cookie dough out of the fridge and slice into 25-30 rounds and place onto non-stick baking sheets. Make sure there’s room between the cookies as they will spread during cooking. I used four baking sheets and baked the cookies in two batches.
- Place the cookies in the oven and bake for 7 minutes. You can bake them for a couple of minutes longer if you like your cookies crispier.
- Take out of the oven and leave to cool for a few minutes before gently removing from the tray with a spatula and leaving to cool completely on a cooling wrack.
**Tip** These cookies should keep for up to a week wrapped and placed in a sealed container.