I know, I know. Healthy, healthy, healthy. I say it all the time.
And I mean it. But what’s life without cookies? Really good, chocolate-dipped cookies...
I just insist that if we are going to eat cookies, they can’t contain all kinds of artificial crap. I want real cookies. So here it is: my favorite cookie recipe ever. The Orange Butter Cookie dipped in Dark Chocolate.
I’m warning you…these are heaven. People will knock you down to get to them. Tender buttery cookies with a zesty fresh orange flavor (the fresh orange is the key), dunked into a thick coating of rich dark chocolate. Hey, dark chocolate is a health food, right? (While I normally try to share recipes that are whole-family friendly, my toddler doesn’t get these. He’s just too little for this much sugar and chocolate, and I only really make them once or twice a year. I would, however, highly recommend them for your sweetheart on Valentine’s Day, which is just around the corner…)
I first found this recipe in an old Pillsbury cookie cookbook, so I guess that’s where the credit goes. I have modified it just a bit to use coconut oil instead of corn syrup, but I’ve listed it both ways here so you can take your pick.
Orange Butter Cookies dipped in Dark Chocolate
- 1 cup sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 3 Tablespoons orange zest (grated orange peel)
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- sugar for dusting glass (see below)
- 1 cup dark chocolate (I prefer and highly recommend Callebaut)
- 3 Tablespoons coconut oil OR 3 Tablespoons light corn syrup and 4 Tablespoons solid shortening (shortening and corn syrup will result in a smoother, shinier, and slightly thinner glaze. I use the coconut oil and my glaze doesn’t have quite the same sheen, but I think it’s quite lovely anyway 🙂 .)
To make cookies, cream butter and sugar together in a large bowl. Add extract, egg and orange peel. Beat. Stir in remaining cookie ingredients; blend well.
Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet or baking stone (I much prefer a stone) lined with parchment paper.
Flatten each ball with the bottom of a glass that has been dipped in fine white sugar.
Bake at 375 degrees for 6–8 minutes, or until just firm to the touch. Cookies should be very light (barely browned) on top…
and on the bottom…
Remove cookies from baking sheet or stone and cool on wire racks.
When cookies are fully cooled, dip each cookie 1/2 way into glaze and allow to dry on waxed paper or parchment.
To make glaze: If chocolate is in a block or bar, cut into small chips. Microwave for 30 seconds at a time, taking care not to overheat, until chocolate begins to melt. Continue to heat at 10 second intervals until chocolate is about half melted, then remove from microwave and continue to stir until it is melted completely and texture is smooth. Add either coconut oil OR shortening and corn syrup, and stir until well-blended. Dip cookies.
Want to make this recipe using coconut oil? Don’t miss my Tropical Traditions Gold Label virgin coconut oil giveaway! Entries are open until 2/16!