Recipe by Buster's friend
This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest!
Top Review by Dreamer in Ontario
This is a very nice cookie recipe. I love the flavor from the orange zest! Because of the printing issues with food.com I didn't include the introduction for the recipe and used chocolate chips instead of block chocolate when making this. Next time I'll use Ghiradelli chocolate as suggested. I also used a gluten free all-purpose flour which, happily, worked out just fine. Made for Kittencalskitchen's 24 Days of Cookies.
For the dough
- 1 1⁄2 cups confectioners' sugar
- 16 tablespoons unsalted butter, at room temperature (2 sticks)
- 1 large egg
- 2 teaspoons orange zest, finely grated
- 1 teaspoon orange extract
- 1 1⁄2 teaspoons vanilla extract
- 2 1⁄2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
For the glaze
- 10 ounces semisweet chocolate, broken & chopped into 1-inch pieces
- 1 1⁄2 tablespoons unsalted butter, melted
Directions See How It's Made
- For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
- Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
- When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
- While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
- Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.