These cookies are the perfect cocktail party treat! If you’re hosting a black-and-white holiday party, these would fit right in. Elegantly kissed with a hint of orange, these chocolate cookies are rich and delightful. Cook’s tip: don’t skip the dough chill time. That’s an important part to make sure the cookies bake properly so they crinkle.
Melissa L Brinley, Test Kitchen Professional
- 8 (1-ounce) squares semisweet baking chocolate, chopped
- 1 1/3 cups all-purpose flour
- 1/2 cup dark chocolate cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1/2 teaspoon orange extract
- 1/3 cup milk
- 1 cup confectioners’ sugar
- In a small bowl, microwave chocolate on HIGH, in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total).
- In a medium bowl, whisk together flour and next 3 ingredients. In a large bowl, beat melted chocolate, butter, 1/2 cup granulated sugar, and brown sugar with a mixer at medium speed until fluffy. Beat in eggs, one at a time, and beat in orange extract. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Cover, and chill dough for 2 hours or until firm.
- Preheat oven to 350º. In a small bowl, place remaining 1 cup granulated sugar. In another small bowl, place confectioners’ sugar. Using a cookie scoop, drop dough, 2 tablespoons at a time, into granulated sugar, and roll until coated. Roll dough in confectioners’ sugar until coated. Place 2 inches apart on prepared cookie sheets. Repeat with remaining dough. Bake for 15 to 17 minutes or until surface is cracked and edges look dry. Let cool completely on wire racks. Store in an airtight container for up to 3 days.
Courtesy of Cooking with Paula Deen magazine