A lot of fellow bloggers have been baking and cooking up a storm during the stay-at-home orders. I’ve done the opposite because I can’t get out to take the goodies to my friends. They end up in the freezer or in my chubby little mouth, so I’ve backed off the baking a bit.
These Orange Truffle Cookies, though, have been in my make-this-sooner-than-later pile, and it’s time to make them.
I put together two of the things I love – chocolate and orange. You know those chocolate-orange slices you crack open and devour? That’s what these taste like to me. Plenty of orange, tons o’ chocolate.
On one bake I added a quarter cup of chopped dried cherries to the batter. Talk about a great flavor combination!
Orange Truffle Cookies have simple ingredients, most of which you probably have on hand. I always have navel oranges, but this time only found blood oranges in my drawer of fruit.
I love blood oranges. They make me think I’m eating something exotic. The blood orange zest adds a little different flavor to the cookies and is actually quite good.
They’re not the prettiest cookie, but they’re one of the best and very different. Soft with lots of chocolate and slightly browned and crisp around the edges. Don’t over bake them. They’re still quite blonde at 12 minutes in the oven, but trust me – they’re done.
There’s quite a bit of orange zest, giving these cookies a balanced, definite orange flavor. It’s up to you to drizzle the tops with melted chocolate. I thought they were chocolaty enough without the drizzle, but Bret said ‘never too much chocolate – go for it.’ I like the chocolate swirls the best.
I hope you enjoy these cookies. They’re different and delicious. Enjoy!
Another great orange cookie – Frosted Orange Cookies
- 1 stick butter, softened
- 3 oz cream cheese, softened
- 1/2 C granulated sugar
- 1 tsp vanilla
- 1 tsp grated orange zest
- 1 C. all-purpose flour
- 3/8 tsp salt
- 1/2 tsp baking soda
- 9 oz semisweet chocolate chips
- Preheat oven to 350°. Prepare baking sheet(s) with parchment paper.
- In a large bowl or bowl of a stand mixer, combine the butter, cream cheese, sugar, and egg. Mix until smooth and creamy.
- Add the vanilla and orange rind and beat well until combined.
- In a small bowl, stir together the flour, salt and baking soda. Add the flour mixture to the butter mixture and mix until thoroughly combined. Stir in 6 ounces of the chocolate chips (leaving the rest for the drizzle if you're going to use it).
- Drop dough by heaping teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake for 11 to 12 minutes, just until the edges turn golden brown. The cookies will be fairly blonde. Cool the cookies on a wire rack that has wax paper under it.
- For the glaze, melt the chocolate chips in the microwave-safe bowl in 20 second bursts, stirring between each session until smooth (about 3 times).
- Put the melted chocolate in the plastic sandwich bag and clip a small bit off of the corner of the bag. Drizzle the chocolate over the cooled cookies and let set before storing.
Tips and Stuff:
I put the dough in the refrigerator between bakes and it was easier to handle.
The glaze is entirely optional. I like the cookies without it, Bret like them with it.
Careful when putting the glaze into the bag - it's hot!
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 106mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 1g
Nutrition Values are Approximate