Friday, 31 May 2013

Freakangel Cooks: Orange Chocolate Textured Double Chocolate Cookies

I like so many other people have a real sweet tooth. Cakes, cookies, you name it! Due to an unfortunate food allergy none of my tasty treats will ever include cinnamon. Lucky for me these double chocolate delights have no need for that poisonous spice. 

I've decided to put a twist on an old favorite; take your standard double chocolate cookie, replace vanilla extract with pure orange extract and your got orange double chocolate cookies! Sounds delicious already, I know. Now, toss in a little coconut and a handful of oats for texture and your mouth will be watering before you know it! 

Caution: These cookies are deliciously sweet. Also, this recipe makes quite a few of them (I got 36 med-lg and 9 bite-sized cookies when I crafted these today) 

Orange Chocolate Textured Double Chocolate Cookies 


Gather all the necessary items for your cookies, don't want your chocolate to burn up while you search for the sugar or butter, etc.
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup icing sugar
  • 1 1/2 cup white sugar
  • 1/3 cup oats
  • 7/8 cup coconut
  • 1 bag 350g semisweet chocolate chips
  • 1 bag 225g white chocolate chips
  • ~12 tablespoons butter, softened
  • ~5 teaspoons orange extract
  • 4 eggs
Preheat the oven to 350º 


Combine flour, baking powder, salt, oats and coconut in a bowl. Mix the dry goods together and set aside for later use. 
Cream together butter, 3 teaspoons of pure orange extract, white sugar and 1/4 cup of icing sugar  in a separate bowl and keep handy as you'll need it soon. 
In a non-stick saucepan on low heat melt 1 3/4 cups semi-sweet chocolate chips and 3/4 cup white chocolate chips with about 2 teaspoons of pure orange extract, stirring often. 

Stir in the creamed butter mixture. Mix thoroughly. 
Crack and add 4 whole eggs. Mix thoroughly beating the eggs until  the mixture is  consistent and smooth. 
Add half the dry mixture and mix rigorously, then add the other half of the dry mixture and again mix rigorously until unified. Add the remaining white chocolate chips and semi-sweet chocolate chips and  once again... mix. Remove from heat. 


Scoop out globs of your cookie batter and roll them in the remaining 3/4 cups icing sugar.
Place them about an inch or so apart on your cookie sheet or baking pan and place them in your hot oven. 

Bake: 10-12 mins at 350º 

Remember when you take them out to leave them on the pan for 3-5 mins before removing with a spatula to cool. The cookies are actually continuing to cook and settling a little during these couple of crucial minutes. I used this time to finish dressing my next batch. 


Carefully remove the cookies with a spatula and stack on a rack over a plate or paper towel (to catch the crumbs) to cool and stiffen up. Smell the delicious scent of freshly baked cookies in the air all around...


Take a big bite and enjoy your super sweet treats. 

I got 3 dozen med-lg (almost the size of my girly palms haha) cookies and 9 little bite-sized cookies out of today's crafting of this recipe. 

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