Cookie Week 2021 is winding down but I have many recipes in my arsenal to share with you. Recipe six is my Candied Orange Brownie Cookies. Think of a chewy brownie with that luscious crackly top. These cookies crack slightly when baked and for heaven’s sake don’t overbake. The treat is inside, the diced orange peel. Trust me, don’t knock it until you try them. A sprinkling of powdered sugar before serving brings the cookies to life.
Candied Orange Brownie Cookies
Big chocolate flavor yet not overly sweet. I use bittersweet chocolate but feel free to use dark chocolate instead. Bittersweet has more cacao hence less sugar. The higher percentage of cacao the less sweet the chocolate. Just a little tidbit of info.
Candied Orange Brownie Cookies
Next, orange extract instead of vanilla is used for a bright citrus infusion. From the first bite you taste orange which is the delicious flavor base for this cookie. I always keep a variety of flavorings and extracts in my spice cabinet. Extracts last a long time stored in a cool dry place. This a good time of the year to stock up with sales on so many baking ingredients.
Candied Orange Brownie Cookies
Candied orange peel is unique ingredient mainly used during the holidays. You either love it, like it or hate it. A little in a recipe goes a long way. You want a few bites in every cookie. That’s what makes this chewy, crisp cookie so special. I love sprinkling these gems with powdered sugar before serving. Another note is to let the cookies sit for a day for flavors to meld. It’s amazing what 24 hours can do. Hope you enjoy this darling cookie. Happy Baking! Have a wonderful weekend!
Candied Orange Brownie Cookies
8 oz. Dark or Bittersweet chocolate, coarsely chopped (Ghirardelli)
½ cup unsalted butter
¾ cup light brown sugar
¼ cup granulated sugar
2 large eggs
2 t. orange extract
1 cup unbleached all-purpose flour
1 t. baking powder
¼ t. kosher salt
½ cup diced candied orange peel
Confectioners’ sugar, for sprinkling
Heat oven to 350 degrees and line two cookie sheets with parchment paper.
In a medium bowl, microwave at 30 second intervals butter and chocolate until completely melted.
Whisk in sugars, eggs and extract into butter and chocolate mixture until combined.
In another medium bowl, whisk together flour, baking powder, salt, and orange peel. Stir butter chocolate mixture into flour mixture until just combined. You will notice batter will firm up as it sits.
Using a small cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 – 12 minutes until tops begins to show cracks. Do not overbake.
Allow cookies to cool completely on wire racks and sprinkle with confectioners’ sugar before serving. These cookies are best the next day. Store cookies in air tight container up to 5 days.
Makes 24 cookies.
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