Orange Intense Chocolate Chunk Cookies
Icebox cookies go gourmet with this delicious flavour combo.
Freshly grated zest and intense orange dark chocolate add a citrus kick to these cookies. It is an ideal combination that makes it a favourite for the holidays and beyond.
Lindt EXCELLENCE 78% Cacao Dark Chocolate Bar, 100 Grams
20 minutes
18 people
Ingredients
- Cookie Dough Base:
- 3 sticks (125 g each) unsalted butter, room temperature
- 1 ½ cups (375 mL) icing sugar
- 3 cups (750 mL) all-purpose flour
- ½ tsp (3 mL) salt
- Lindt Excellence Orange Intense Chocolate Chunk Cookies:
- 1 bar (100 g) Lindt Excellence Orange Intense Dark Chocolate
- Cookie dough, as above
- ½ tsp (3 mL) orange zest, plus extra for decoration
- ½ bar (50 g) Lindt Excellence 78% Cacao Dark Chocolate for decoration
Lindt Chocolate In This Recipe
Method
Step 1.
Cookie Dough Base:
Cream the butter and icing sugar until light and fluffy. Add in the flour and salt until just incorporated and the dough just begins to form a clump.
Note: You can bake as many or as few cookies as desired and place the rest of the sliced dough in the freezer for later use. When making your next batch, simply bake from frozen. Baked cookies keep well for 2 weeks and sliced, raw dough in the freezer for 3 months.
Step 2.
Lindt Excellence Orange Intense Chocolate Chunk Cookies:
Break the Excellence Orange Intense Dark Chocolate into squares and chop into ¼ inch pieces. You do not need to be too precise but it’s nice if all the pieces are around the same size.
Step 3.
Fold the chocolate and orange zest into the dough until it’s well incorporated. On a very lightly-floured work surface, form the dough into a ball and roll into a cylinder about 2 inches across. Wrap in plastic and set in the fridge on a flat surface to chill for a minimum of 1 hour.
Step 4.
When ready to bake, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Unwrap the dough roll and slice cookies about ½ an inch thick. Dough may be crumbly; simply use your fingers to reshape any part of the cookie that’s broken or misshapen. Place the slices on the baking sheet about 1 ½ inches apart. Bake for 10 minutes or until the edges start to brown and cookies are firm to the touch. Allow cookies to cool completely.
Step 5.
To decorate the cookies after they have cooled, chop the Excellence 78% Cacao Dark Chocolate into small, uniform pieces and place in a microwave-safe bowl. Microwave for 20 second bursts, stirring each time, until just melted and warm. Drizzle over the cookies in a zig-zag pattern and grate extra orange zest overtop.
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