Terry's Chocolate Oranges were a holiday favourite for me as a kid and when I was baking cookies this year, I knew that I wanted them to be orange chocolate chip cookies! Why stop there, though. I wanted to cut the sweetness with some tart, so I added dried cranberries and slices almonds for good health. The real key to these cookies though, is the brown butter. The result: This chocolate chip cookie that I have now made 4 times before adding the recipe to this site. I wanted to make sure they stood the test of friends, neighbours, and cravings. I used Terry's Dark Chocolate Orange here because it had me feeling festive and nostalgic, but Lindt Orange is my personal favourite. If you're not an orange chocolate fan but like the idea of brown butter chocolate chip cookies, just use this recipe and whatever chocolate you want to add instead!
Ingredients:
¾ butter, salted
1 cup coconut sugar
¼ cup granulated sugar
1 egg + 1 egg yolk
1tbsp vanilla extract
1 ¾ cups all-purpose flour
¾ tsp baking soda
Pinch salt
½ cup orange chocolate, chopped
Handful dried cranberries
¼ cup sliced almonds
Recipe:
1- Brown the butter in a saucepan over medium heat. Stir the butter constantly and be patient here. It will get really foamy twice- you’re waiting for that second one. This is when it quickly starts to turn a golden colour and emits a nutty aroma. Remove the butter immediately from heat and pour into a bowl to cool.
2- Add both sugars and butter to a medium bowl and stir until just mixed. Add egg, egg yolk, and vanilla extract. Stir pretty aggressively until this mixture turns light and fluffy.
3- in a separate bowl, combine the flour, baking soda, and salt together.
4- add half the flour mixture to the butter mix and gently stir to incorporate all the flour, then add the remaining flour and repeat. Do not over-mix.
5- Chop the chocolate and add it to the dough with the cranberries and almonds. I like the use my hands to mix it all in, making sure to bring all the loose pieces roughly together.
6- Cover the dough and chill for 30 minutes or overnight.
7- Preheat oven to 350 and remove dough from fridge.
8- Line your baking tray with parchment paper or a silicone mat. Using your hands or a cookie dough scoop, make 1.5-2” balls of dough, roughly held together. Space them apart about 2-3”. Depending on the size of your pan, you may have extra dough or do this in two batches.
9- Bake for 11-12 minutes or until the edges are golden brown and the cookies have puffed up but still look slightly soft. Remove from oven and let cool completely on the tray before removing them. They will continue to bake but remain soft and gooey.
Enjoy!
