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When I made the brownies & blondies for Andy’s birthday, I realized how long it had been since I’d concentrated on recipes that were not cupcakes. My Pinterest boards for Bars and Cookies were woefully neglected, and I think it’s time I did something about that. In that spirit, this week’s recipe is adapted from Terry’s Chocolate Orange Cookies by What Jessica Baked Next. We’re just talking minor tweaks here; I made the cookies smaller, doubled the recipe, and used the substitutions instead of the actual chocolate orange chunks.
1 cup unsalted butter, softened at room temperature
2 cups of light brown sugar
2 medium free-range egg, at room temp
2 tsp of pure vanilla extract
2 cups + 4 tbsp of plain flour
Pinch of salt*
1 tsp of baking powder
1 tsp of bicarbonate of soda
4 tbsp of cocoa powder
2 cups of milk or dark chocolate chips/chunks
2 tsp of orange zest
1. Preheat your to 190 degrees C / 375 F / Gas mark 5. Line two large baking trays with non-stick paper or parchment and set aside for later.
2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat in to incorporate fully.
3. Now add the flour, pinch of salt, baking powder, bicarb and cocoa powder and mix until a dough comes together.
4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.
5. Divide the mixture into balls- we use a cookie scoop for ease. Spread out evenly on the baking trays. Bake in the preheated over for 7-9 minutes, until spread out and crackling on top.
6. Once cooled, allow to cool on the trays for 5 minutes- in this time they will harden and will become more easily transferable. Finish cooling on a wire rack.
7. Once cooled, enjoy with a glass of ice-cold milk or even crumbled over a few scoops of your favourite ice-cream! ENJOY!
- I didn’t really take into consideration the fact that I was doubling the recipe AND making smaller cookies, so I was a little overwhelmed when I had to keep scooping and rotating pans to use all of the dough. I think we ended up with somewhere between 3-4 dozen cookies. Andy’s coworkers kindly took care of them for us, but man, that was a lot of cookies.
- The cooking time was a bit hit and miss, but by the time we were done we realized that -at least in our oven- 7 minutes produced soft, gooey cookies and 9 minutes produced a crisper cookie, but it was still plenty chewy from all of the chips.
- Flavor-wise, these were pretty great. A nice rich, gooey cookie loaded with chocolate chips and just a hint of that citrus-y tang to cut all the sweet. I limited myself to two and a half cookies (it broke; what was I to do?), but I could have eaten so many more. I loved them; Andy loved them; Andy’s coworkers loved them. You should make them – I’m 99% certain you’ll love them, too.