I know, I know. Healthy, healthy, healthy. Healthy choices are good. But what’s life without cookies? What’s Christmas without holiday cookies?
Really good, soft, buttery, chocolate-dipped orange butter 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?
- 1 cup granulated cane sugar
- ¾ cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 3 Tablespoons orange zest (grated orange peel)
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- granulated sugar for dusting glass (see below)
- 1 cup dark chocolate (I prefer and highly recommend Callebaut)
- 3 Tablespoons coconut oil
- 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 white sugar (the finer, the better.)
- 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 bottom.
- Remove cookies from baking sheet or stone and cool on wire racks.
- 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 coconut oil and stir until well-blended.
- When cookies are fully cooled, dip each cookie ½ way into glaze and allow to dry on waxed paper or parchment. Garnish as desired and allow to dry on wire racks.
To indicate orange flavor, garnish with strips of orange peel, orange drizzle or orange sprinkles.
I first found this recipe in an old Pillsbury cookie cookbook, so that’s where the credit goes. (I have modified it just a bit to suit our style.) When I bring these to a party, I always try to either drizzle with some orange-colored white chocolate (over the dark chocolate) or top each cookie with a bit of orange zest.
It’s important to give some kind of indication of the fresh orange flavor inside, especially if your cookies are going to sit among many others. Plus, that zing of orange! I’ve taken these orange butter cookies to countless gatherings, and they’ve never not been a hit.
Do you have a favorite cookie?