Ingredients
Orange Sugar
- 1 cup granulated sugar
- Zest of 1 orange (just the orange part, peeled into strips, avoiding the white pith)
Cookie Dough
- 4 cups all-purpose flour
- 2 cups unsalted butter, softened
- 1/2 teaspoon salt
- 1 1/2 teaspoons orange extract (optional, can substitute with vanilla extract)
Chocolate Coating
- 8 ounces dark or semi-sweet chocolate bar, cut into small pieces
Instructions
- Make the orange sugar: Add the granulated sugar and the orange zest into the bowl of a food processor. Pulse or process until the zest is finely ground and the sugar looks moist and pale orange, blending the flavors thoroughly.
- Prepare the cookie dough: To the orange sugar mixture in the food processor, add the flour, softened butter, salt, and orange extract (or vanilla). Pulse to combine the ingredients initially, then run the processor continuously until the dough forms into a ragged clump, which should take less than a minute.
- Form the dough logs: Turn the dough out onto a surface and bring it together with your hands to ensure there are no crumbly bits left. Divide the dough into two equal halves. Shape each half into a log approximately 12 inches long. Wrap each log tightly in plastic wrap and refrigerate until firm, about 2 hours.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice and arrange cookies: Unwrap the chilled dough logs and slice them into 1/2 inch thick slices. Place the slices on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. The cookies should be just turning golden along the very edges while remaining pale on top. For a crisper texture, bake closer to 12 minutes; for softer cookies, aim for around 10 minutes.
- Cool the cookies: Remove from the oven and transfer the cookies to a cooling rack. Let them cool completely before proceeding with the chocolate dipping step, ensuring the chocolate adheres properly.
- Melt the chocolate: Melt the chopped chocolate using a double boiler method or in the microwave. If using the microwave, heat in one-minute increments, then in 15-second bursts, stirring thoroughly between each interval until smooth and fully melted.
- Dip the cookies: Dip each cooled cookie halfway into the melted chocolate, then return them to parchment paper-lined trays. Allow the chocolate to harden completely at room temperature. Optionally, sprinkle with extra orange zest for added flavor and decoration.
Notes
- If you do not have orange extract, vanilla extract is a great substitute without overpowering the orange flavor.
- The orange zest must exclude the white pith to avoid bitterness.
- Dough can be wrapped and refrigerated for up to 2 days before slicing and baking.
- Ensure cookies are fully cooled before dipping in chocolate to prevent melting or sliding.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American