Dark Chocolate Cookies (Print Version)
# Ingredients:
→ Dough
01 -
2 and 1/4 cups plain all-purpose flour
02 -
1/3 cup white sugar
03 -
1 cup (2 sticks) salted butter, completely softened
04 -
1/4 cup lightly packed brown sugar for sweetness
05 -
1 cup dark chocolate chunks or chips
06 -
2 teaspoons freshly grated orange peel, with a bit extra for garnish
07 -
1 teaspoon vanilla extract (or swap for orange extract for a fresh citrusy note)
→ Finishing
08 -
1-2 cups coarse sugar (turbinado works best) to roll your dough logs
09 -
1 egg to brush on dough before coating
# Instructions:
01 -
Place the butter, white sugar, and brown sugar in a mixing bowl. Beat together using a hand or stand mixer for 5 minutes, or until it's airy and fluffy. Mix in the vanilla, just until it's all blended.
02 -
Slowly sprinkle in the flour while running the mixer at its slowest speed. Stop every so often to scrape down the bowl until all the flour is incorporated.
03 -
Toss in the orange peel and chocolate chips. Stir until the dough starts to come together smoothly without chunks.
04 -
Split the dough in half. Roll each half into a log shape using plastic wrap to help hold it together. Wrap tightly to keep the shape.
05 -
Pop the dough logs in the fridge for a couple of hours or leave them overnight so they firm up enough to slice easily.
06 -
Once the dough’s ready, turn your oven on to 350°F (175°C) about 10 minutes before beginning to bake.
07 -
Take one dough roll out of the fridge. Peel off the wrap and brush it lightly with the egg wash. Roll it around in the coarse sugar until coated all over.
08 -
Cut the dough into slices about 1/2 inch thick. Try to make them the same size so they bake evenly.
09 -
Lay the slices out on a baking sheet lined with parchment. Leave space between cookies as they’ll spread. Bake for 12-14 minutes until the edges have just a hint of golden. Let them cool on the sheet for 10 minutes, then move to a rack.
10 -
Add more zest or some flaky sea salt to taste. Melt some chocolate and drizzle it over the top for extra fun, if you like.
11 -
Go through the rolling, slicing, and baking steps again with the second dough log. Happy munching!
# Notes:
01 -
For round cookies, press a round object like a glass or biscuit cutter over them gently as soon as they come out of the oven, while still soft.