Brunch wouldn’t be complete without dessert. These chocolate dipped orange cookie is a perfect addition to a cookie tray or as part of a dessert buffet.
Brunch wouldn’t be complete without dessert. These chocolate dipped orange cookie is a perfect addition to a cookie tray or as part of a dessert buffet. Orange and chocolate deliver a great flavor combination. This delicate cookie has a subtle orange flavor.
Two of our BrunchWeek sponsors are Nielsen-Massey extracts and Dixie Crystals, both of which I used in this impressive cookie. The Nielsen-Massey pure orange extract enhances the flavor of zest. It is a mild flavor, not overpowering. The KitchenIQ zester makes quick work of the zesting task and the cover on the back of the tool keeps the zest contained until you want to add it to your recipe.When choosing a chocolate, choose a good quality chocolate. In a pinch you could use chocolate chips but a bar is better. A good rule of thumb is to buy the best you can afford. You could certainly not dip the cookies in chocolate and they would still be very good.
When you make these try your hardest to slice the cookies evenly. If you can’t get to baking them in the hour or so chill time, it will be OK. I baked them the next day and they were perfect. These cookies hold up well to travel but are melt in your mouth delicious.
- 1 1 /2 cups Dixie Crystals 10X powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 2 teaspoons orange zest
- 1 teaspoon Nielsen-Massey pure orange extract
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For the Glaze:
- 12 ounces good quality semi-sweet baking bar, broken or chopped into 1-inch pieces
- 1 ½ tablespoons unsalted butter, melted
- In a large mixing bowl, cream the butter and Dixie Crystals 10x powdered sugar until fluffy. Beat in the egg, Nielsen-Massey pure orange extract, orange zest and vanilla extract.
- In a separate bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, mixing just until combined. With well-floured hands, form the dough into a 1 ½ inch wide log. Wrap the log in plastic wrap and refrigerate 30 to 60 minutes.
- Preheat the oven to 350 degrees F.
- Slice the dough into ¼-inch thick slices. Place the rounds 1-inch apart on an ungreased cookie sheet.
- Bake for 9 to 11 minutes, until edges are golden. Cool for 1 minute on the cookie sheet and then transfer to a wire rack to cool completely.
- To make the glaze:
- Melt the chocolate in the top of a double boiler or heatproof bowl, over barely simmering water, stirring occasionally until smooth. Add the melted butter and continue stirring until completely blended.
- Line two cookie sheets with parchment paper. Holding a cookie vertically, dip into melted chocolate mixture about half way. Place the cookie on one of the prepared cookie sheets. Repeat with remaining cookies. Transfer the cookie sheets to a cool place and allow the chocolate to set, approximately 45 to 60 minutes. Store tightly covered at room temperature, with parchment paper or waxed paper separating the layers.