Gluten Free Chocolate Orange Cookies
These ultra-rich chocolate cookies are studded with zesty candied orange peel for the perfect choco orange treat!
Servings: 20 cookies
Calories: 350kcal
Equipment
- Cookie sheets
- Electric mixer
- Parchment paper
Ingredients
- 1 Cup softened salted butter 227g
- ½ Cup packed light brown sugar 112g
- 1 ½ Cup white sugar 345g
- 1 large egg plus one egg yolk
- 2 tsp vanilla extract 10ml
- 1 Tbsp orange extract 15ml
- 1 ½ Cup gluten free 1-1 flour mix that contains xanthan gum (240g) if your mix does not contain xanthan gum add 1/2 tsp (1g) now
- ¾ Cup unsweetened dutched cocoa powder 87g
- 1 tsp baking soda 8g
- ¾ tsp salt 4g
- 1 Cup candied orange peel 220g ¼ inch pieces or smaller
- 1 Cup chocolate chips 200g
- ½ Cup extra candied orange peel for topping 55g ¼ inch pieces or smaller
Instructions
- In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and beat until smooth. Then, in a small bowl, stir together the vanilla and orange extracts and the instant coffee granules until dissolved, then pour into the cookie dough and beat until combined. Add in the flour (and xanthan gum if needed), unsweetened dutched cocoa powder, baking soda, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be stiff). Finally, mix in the chocolate chips and 1 cup (220g) of the chopped candied orange peel until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Then start scooping out the cookie dough and rolling it into 2 inch round balls. Roll each ball in the extra candied orange peel to press a small amount into the top of the cookie dough ball, then place 2-3 balls on the cookie sheet (~4 inches apart) and bake for 10-12 minutes (I do exactly 11 – they should be slightly underdone!). Let cookies cool COMPLETELY before removing from the cookie sheet (15-20 minutes) – they will be chewy in the center and crispy on the edges! I use a large round cookie cutter to push the edges into a circle right after they come out of the oven as the cookies will spread in sometimes bizarre shapes!