Chocolate Orange Cookies
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- Serves: 9 cookies
- Preparation: 5
- Cooking: 10
- Passive: 10
- Ready: 25
Rich cocoa and refreshing orange come together in a chewy treat made for National Cookie Day and beyond!
Ingredients
- 70 g dairy-free butter
- 60 g light brown sugar
- 50 g caster sugar
- 2 tablespoons plant milk, e.g. soya milk (room temperature)
- 3-4 drops of orange extract
- pinch sea salt
- 25 g unsweetened cocoa powder
- 1 tablespoon cornflour
- ¼ teaspoon baking powder
- 120 g plain flour
- 60-80 g dark chocolate chips (for the dough)
- 100 g dark chocolate (for dipping)
- fresh orange zest
Method
Preheat the oven to 180°C/350°F/gas mark 4 and line a baking tray with parchment. Beat the softened vegan butter with the caster sugar and light brown sugar until creamy, then stir in the plant milk and orange essential oil.
Add the sea salt, cocoa powder, cornflour and baking powder, mixing until fully combined. Fold in the plain flour until a soft dough forms, then fold in the chocolate chips. Scoop the dough into balls and place them on the tray, leaving space for spreading.
Bake for 10–12 minutes, or until the edges are set. Leave the cookies to cool on the tray for 10 minutes, then transfer them to a wire rack.
Melt the extra chocolate chips in a heatproof bowl over simmering water, or in short bursts in the microwave. Dip half of each cooled cookie into the melted chocolate, place them on parchment to set and sprinkle with fresh orange zest while the chocolate is still soft. (If the orange zest feels too wet, you can pop it into the cooling oven for a few minutes to help it dry out so it sits beautifully on the chocolate.)
