These super easy orange cookies are made using fresh oranges and then they're dipped in scrumptious dark chocolate. They look and taste divine, and require just 1-BOWL to make!
Course: cookies, desserts
Keyword: orange cookies
2 cups(250 grams)all-purpose flour or light spelt flour
1/3 cup + 1 Tbsp(85 grams)white sugar or unrefined cane sugar
1/3 cup(80 ml)vegetable oil (I used expeller pressed canola oil)
2 Tbsp(30 ml)orange juice
1/3 cup(60-70 grams)dark chocolate, cut into chunks*
1 tspGold sprinkles , optional
In a medium bowl, whisk egg and sugar together until the batter has become lighter in color and the sugar is thoroughly dissolved.
Then add oil, vanilla, orange zest and juice, and mix well.
Stir in flour and baking powder. Mix until most of the flour is incorporated (see picture above), then using your hands gently bring the dough together into a smooth, soft and pliable ball. You don't need to knead it on a surface, but simply put the dough together inside the bowl.
Now, your dough is ready to be shaped into approx 20 cookies. Gently roll each portion of dough between your hands into perfectly round balls (about 1.5 inches in diameter) and press them gently when you place them on the baking pan.
Line 2 baking sheets with parchment paper, than place each cookie on the baking pans leaving a couple of inches around each cookie.
Freeze the cookies on their pans for about 20-30 minutes*
When you're ready to bake, place the oven rack in the middle position, preheat the oven to 360 degrees.
Bake time for me has been about 13-15 minutes, but since baking time will vary and may take longer depending on the size of your cookies, I suggest starting your timer with 10 minutes and see how they look. These cookies are done when they are barely golden brown on the edges.
When the cookies are ready, gently transfer them to a wire rack to cool completely.
Melt the chocolate*. Place the chocolate in a heatproof bowl and place the bowl over a saucepan of simmering water. Stir occasionally until melted and remove bowl from heat. Stir occasionally until smooth and glossy. Dip each cookie in the chocolate and place on a baking sheet lined with parchment paper.
If you are decorating with sprinkles, this is when you would sprinkle your cookies.
Place cookies in the refrigerator for a few minutes until chocolate hardens. Ready!
DARK CHOCOLATE: 1/3 cup/60 grams of chocolate chunks are enough to dip your cookies halfway. However, you need more chocolate if you decide to cover your cookies completely. I would say a whole chocolate bar (3.5 oz/100 grams) should be enough.MELTED CHOCOLATE: alternately, you can easily microwave the chocolate. Place the chocolate chunks in a glass bowl and microwave on high power for 30 seconds; Stir, continue to heat, stirring in 30-second increments until the chocolate is just melted. Add the remaining chocolate, allow it to sit at room temperature stirring often. Stir until the chocolate is smooth and slightly cooled.STORAGE: Cookies stay fresh covered at room temperature, stored in an airtight container, for up to 1 week.*CHILLING COOKIE DOUGH PRIOR TO BAKING: it lends itself to crispy, well-shaped and slightly stronger flavored cookies. If time allows, chilling the dough is always a good practice and gives better results. However, if you're short on time, you can skip this step in this recipe: they will spread nicely in the oven and turn out soft and nice anyway. FREEZING INSTRUCTIONS: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow the dough to come to room temperature then shape the cookies and bake. Unbaked cookie dough freezes well for up to 1 month. Alternately, you can freeze unbaked cookies and then bake them from frozen, no need to thaw.
1-BOWL CHOCOLATE ORANGE COOKIES by TheCleverMeal.com