I’m a citrus girl. I love any kind of citrus in just about anything. Lemon, lime, grapefruit, orange, citron – LOVE all of them. Be it perfumes, creams, shampoos, or lotions, I always pick citrus over floral scents, every single time. That said, I LOVE chocolate. So when I combined dark chocolate and orange in a cookie and took a bit from it, you see, I felt like I’d died and gone to heaven. 😀
This cookie is rustic, bold, crumbly, buttery, and delicious. If you love the combination of chocolate and orange already, you will absolutely adore this cookie. The melty dark chocolate chunks, along with the scent of orange, the bite of candied orange peel, and the buttery cookie that melts in your mouth, is to die for. It is no less than a party in your mouth! It also has Ragi flour, just to tone down the guilt a bit, and make it healthier 😉 If you’ve never tried this flavor combination before, you might be pleasantly surprised. However, I do know of a few friends and family who don’t really like this combination. If you’re one of them, well, I feel sorry that I can’t share this with you.
Back when I was studying in the UK, I had a slight issue staying awake and studying in winter. I don’t have the habit of drinking tea or coffee since childhood, and so I took to drinking hot cocoa regularly while I was there. With the really cold and rainy weather in the UK, its practically what kept me alert and awake (and sane) and made me pass my PG exams. So for my birthday that year, DH sent me a bottle of Dark Chocolate Orange drinking chocolate from Hotel Chocolat. One sip of that, and it opened my eyes to the infinite possibilities of chocolate and orange – cakes, cookies, pannacotta, parfait, milkshake, ice-cream! I wonder what took me so long to discover that orange and chocolate make such a delicious, delicious combination! 😀
Read on for the recipe!
- Butter – 180 g, softened
- Dark brown sugar (or powdered jaggery) – 3/4 cup
- Wheat flour – 1 1/4 cup
- Ragi flour (finger millet flour) – 1/2 cup
- Dark chocolate, chopped into chunks – 1/2 cup
- Candied orange peel – 1/4 cup, finely chopped
- 1 tbsp sweetened orange juice
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp salt
Cream together the butter, orange juice and sugar until combined.
- Add the sifted flours, baking powder, cocoa powder and salt to the creamed butter.
- Mix well with hands to form a soft dough.
- Add the candied orange peel and chopped chocolate chunks
- Mix lightly, just until it all comes together.
- Shape the dough into a log and place on greaseproof baking paper.
- Roll into the baking paper.
- Fold the edges inwards
- Flip and transfer to fridge on a plate. Let it sit there for 30 mins.
- Unwrap the paper, and cut into slices with a knife.
- Transfer to baking tray.
- Take a small lemon-sized ball of dough, and roll it in your palms
- Flatten it. It will break slightly at the edges, but its okay. Arrange on baking tray leaving enough gap between the cookies.
- Transfer to oven and bake at 180 deg C for 15-18 minutes.
- Allow cookies to cool completely (takes 15 mins) and then transfer to airtight container for storage.
Gobble it up, warm or cold. YUM!
Try it and let us know your comments below 🙂
TIPS & TWEAKS
- Feel free to replace the ragi flour with wheat, all-purpose or almond flour.
- Chop the candied orange peel finely so that you don’t get very big chunks in your cookie, it could be a little chewy.
- You can make this cookie with white chocolate chips as well, in place of dark.
- If you’ve made candied orange peel from scratch, use the reduced orange peel syrup in place of sugar.
- Use a good brand of cocoa powder, it makes a tangible difference in the taste.