Cocoa + Orange Crackle Cookies
Man, I am so ready to crank the Christmas music and get into all my holiday baking projects! Speaking of music, here's my curated Christmas playlist if you're interested! It's a nice mix of classic crooners like Nat King Cole and Tony Bennett (love him so much), indie faves like Sufjan and She & Him, and other quintessential classics from the likes of Paul McCartney (yaaasss) and Stevie Wonder. Only the best!
Alright, so back to holiday baking! People seem to either love the combination of chocolate and orange, or despise it. If you love those chocolate oranges you whack on the counter to open up, these are the cookies for you! They are chewy with a slightly crispy exterior and soft inside. They're kinda like a chewy molasses cookie but flavored with cocoa and orange instead! I drizzled some with dark chocolate and sprinkled on some candied orange peel but that's totally optional! They are delicious as-is, too. I plan on making a big batch to share as little gifts for people, too! What's on your holiday baking to-do list?
Cocoa + Orange Crackle Cookies
2 c all purpose flour
2/3 c unsweetened natural cocoa powder (I use Valhrona)
1/2 t Himalayan pink salt
2 t baking soda
1 c butter (2 sticks), room temperature
1 1/2 c organic cane sugar, plus more for rolling
2 eggs, room temperature
1 t vanilla extract
zest of 1 large orange (about 2 T)
dark chocolate, melted (optional)
candied orange peel (optional)
make the dough
Preheat oven to 350 F. In a large bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add in the eggs, one at a time and mix to incorporate. Add in the vanilla and orange zest to combine. With the mixer on low, gradually add in the flour mixture until dough comes together. Let the dough chill for at least 2 hours in the fridge. I know, waiting for dough to chill is annoying. But the dough is too soft to roll into balls, otherwise. They're worth it, promise!
bake the cookies
Add about 1/2 a cup of organic cane sugar sugar to a small bowl and roll the dough into 1 inch balls then roll them into the sugar. Place on a parchment-lined baking sheet about 1 inch apart and bake for about 10-12 minutes, until firm and crackly on top. Allow to cool on a wire rack.
This is totally optional but if you want, melt some dark chocolate (or milk, these are your cookies!) and dip and drizzle to your heart's content. You can also sprinkle some chopped candied orange peel on top as well if you'd like.
