Description
These are amazing! And the recipe for the candied orange peel makes enough for 2-3 batches of cookies!
|
Directions
For the candied orange peel:
Using a sharp knife, cut about 1/4 inch off the top and bottom ends of oranges so fruit can sit flat. Quarter the oranges and remove peel from each in one piece. Cut the peeled pieces lengthwise into 1/4-inch strips.
In a large high-sided saucepan, combine peel strips and cold water to cover by 1 inch. Bring to a boil over medium heat for 15 minutes, then drain; rinse, then rinse and drain again.
In a large high-sided saucepan, bring the water and 2 cups sugar to a boil over medium heat, then add the peels. Simmer, stirring occasionally until peels are tender and white piths are somewhat translucent, about 45 minutes.
Remove peel strips using a slotted spoon and arrange in a single layer on a wire rack placed over parchment paper. Sprinkle with a little more sugar and let dry for an hour or up to overnight.
Cookies:
In the top of a double boiler, combine 4 oz. of the chocolate and butter. Cook over simmering heat until smooth. Remove from heat, add sugars, espresso powder, vanilla, orange zest and salt, whisking until well combined.
In a medium bowl. whisk together the flour, cocoa and baking powder. Add the flour mixture to the chocolate mixture and stir in 1/3 cup candied orange peel and the remaining 2 oz. of chopped chocolate. Cover and refrigerate for 30 minutes.
Using a 2-tablespoon spring-loaded cookie scoop, scoop dough and roll into balls. place each on the cookie sheet and flatten each ball into a 2-inch disk, pressing together any cracks on the edges. Sprinkle remaining chocolate pieces and remaining 1 1/2 T. candied orange peel on the tops.
Bake until the tops are lightly cracked, edges are set and centers look slightly underdone, about 10 minutes. Let cool completely on a wire rack. Store covered for up to 3 days. This recipe only makes between 10-15 cookies - so don't eat them all at once!
|
|
 |
Ingredients
 Candied Orange Peel:
2 large navel oranges
2 cups granulated sugar
2 cups water
Cookies:
7 oz. 60% bittersweet chocolate baking bars, chopped and divided
3 T. butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. instant espresso powder
1 tsp. vanilla
1/2 tsp. packed orange zest
1/4 tsp. salt
1 large egg, at room temperature
1/2 cup flour
2 T. cocoa powder
1/2 tsp. baking powder
1/3 cup plus 1 1/2 T. chopped candied orange peel
|
|