In the lead up to Christmas I thought I would post a series on edible gifts that you can make for your friends and family for Christmas, and what better way to kick this series off than with chocolate – chocolate orange to be exact!
Chocolate orange would have to be one of my all time favourite combinations, as you may have guessed by the number of chocolate orange recipes I’ve shared with you. First there was a gorgeous Flourless Chocolate Orange Cake, followed by cute Mini Chocolate Mandarin Cheesecakes and finally a Chocolate Orange Layer Cake. Today it’s Chocolate Orange Cookies.
Sadly Christmas is such a commercial holiday now days. Instead of buying a gift why not give something you’ve made yourself? What could be better than something you’ve made….especially when it contains chocolate! All you need to do is package these cookies up in a cute tin, or even wrap in cellophane and tie up with a pretty ribbon, and you have a beautiful, and delicious gift, that is sure to put a smile on anyones face.
These Chocolate Orange Cookies are a little different to your usual cookies in that it involves creaming eggs and sugar. The trick with them is to make sure that you whisk the eggs and sugar until they form creamy ribbons. Under whisk them and you will end up with one giant cookie puddle on your baking sheet – delicious, but not really gift worthy.
Will you be making edible gifts for your friends and family this year? What will you be making?
Don’t forget to get your entry in for my Breville Juice Fountain Giveaway! 3 days to go until the winner of this great prize valued at $149 is drawn! Get your entry in now!!!
Wicked Chocolate Orange Cookies
- 200 g of 70% cocoa chocolate chopped
- 60 g of butter
- 2 large eggs
- 1/2 cup of brown sugar
- 1/3 cup of white sugar
- t zest of 1 very large orange – if your orange isn’ particularly big use 2
- 1/2 cup of plain flour all purpose
- 1/3 cup of cocoa
- 1/2 tsp of baking soda
- 200 grams of dark chocolate chips I used Lindt 70% cocoa chocolate chopped into chunks
- Preheat the oven to 170 degrees celsius (340 Fahrenheit).
- Melt the chocolate and butter and set aside to cool.
- Add the eggs and sugars in the bowl of an electric mixer fitted with a whisk attachment and whisk until light and creamy and the mixture forms creamy ribbons.
- Fold in the melted chocolate and butter mixture. Note, it’s important the chocolate mixture is allowed to cool before being added to the eggs. If it’s too hot this will make the mixture too liquid.
- Sift in the flour, cocoa and baking soda and fold through the batter before adding the chocolate chips.
- Drop spoonfuls of the batter onto a baking sheet lined with baking paper and bake for 8 to 10 minutes.