Chocolate Orange Truffle Cookies
Picture a chocolate cookie with a slight crisp resistance when bitten and a rich, fudgy center. Then imagine it laced and scented with winter citrus. Yep. It’s that kind of cookie. These come together quickly, take a short spell in the fridge and then are baked off in ten minutes. Not too long from start to finish, most of the ingredients are already stocked in your kitchen….chocolate cravings satisfied.
How’s this new year finding you so far? Lots of exercise? Maybe more fruits and veggies? Perhaps it’s business as usual? However your new year finds you, I hope it’s filled with lots of love and good vibes.
Let’s get our bake on…
Chocolate Orange Truffle Cookies
2 ½ Dozen Cookies
- 8-ounces semisweet chocolate, coarsely chopped
- ½ cup sunflower seed oil (or other light-flavored, neutral oil)
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoon pure vanilla extract
- 1 teaspoon fresh orange juice
- 1 cup bread flour
- 3/4 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups dark or semi-sweet chocolate chips
- 2 tablespoons citrus zest
- Sea salt flakes for dusting the tops of the cookies (optional)
- Melt the 8-ounces of chocolate + oil in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things) in a large microwave-safe bowl or in a double boiler. Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs, you’ll get rid of all of the chunks without overheating (burning) your chocolate. While still warm, whisk in your brown + granulated sugars. Once completely blended, whisk in the eggs, vanilla extract and orange juice.
- In small bowl whisk together the bread flour, all-purpose flour, cocoa powder, sea salt, baking powder and baking soda.
- Pour the flour mixture into the chocolate mixture and give a couple of stirs until the dough is just starting to come together. Add the chopped chocolate chunks and orange zest. Mix until barely combined. The cookie dough with be sticky and softer than a usual cookie dough. Lay some plastic wrap on the counter, dump the dough on top and wrap tightly. Chill the cookie dough for at least 30 minutes in the fridge.*
- Preheat your oven to 375 degrees F, place a rack in the top third of your oven (this is where you’ll bake your cookies) and line your cookie sheets with parchment paper or a silpat.
- Gently roll 1 tablespoon of dough into a ball and place on the cookie sheet allowing about two inches between each dough ball.
- Cook for 10 minutes. You want to slightly undercook these. Dust with sea salt flakes, if using, as soon as they come out of the oven. Allow the cookies to cool on the sheet for 5-10 minutes then transfer to a cooling rack.
- Cookies will keep for several days stored in an air-tight container at room temperature.
- Thanks so much for making these cookies!! Tag me @displacedhousewife #displacedhousewife so I can see your cookies!!
*Tightly wrapped dough can be refrigerated for up to three days before being rolled and baked off as usual.
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