Teacher’s Day is just round the corner falling on the 1st Friday. As usual the boys asked me to make their favourite chocolate chip cookies for their teachers as gifts. I thought chocolate chips…. how boring??? So I started pouring through my newly bought “GU Chocolate Cookbook“. For those who have liked me on Facebook-Ange’s Kitchen (Like me NOW if you have not) will know that I have purchased another 2 cookbooks to add to my collection recently.
Anyway I chance upon the Chewy Double Chocolate Cookies and as I read on, it got me excited that I can add the zest of an orange for that little subtle citrus flavour. So this was it.
(adapted from Gu Chocolate Cookbook: The trick to making delicious chewy cookie is to make the dough the day before as the longer you leave it, the chewier the end result. If the dough is used straight away, you’ll have a crunchier cookie.)
Servings: 75 cookies
- 150g unsalted butter, softened
- 220g light brown sugar
- 1 egg, lightly beaten
- 1tsp vanilla extract
- 220g flour, I used Top Flour
- 4tbs cocoa powder, I used Valhorna
- 1/2tsp baking soda
- 3/4tsp baking powder
- 1/8tsp salt (or a pinch), I used Himalayan Pink Salt
- 270g chocolate chips
- 1.5tbs orange zest, approx zest of 1 orange
Method (with step-by step photos)
- Cream the butter to incorporate air.
- Add sugar and salt, whisk till light and fluffy.
- Whisk in egg and vanilla extract.
- Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
- Fold in flour quickly till the mixture is well incorporated. Take care not to overmix.
- Mix in the chocolate chips and orange zest.
- Scoop them into 1tsp heap of dough balls.
- Place them on a bake tray and chill for at least 24 hours before baking.
- To store the dough, freeze the raw ball dough in a single layer in an air tight container. This way you can keep the dough for up to 3 months.
- To bake, place the dough balls o the baking tray evenly space allowing the cookies to expand.
- Preheat oven to 170°C for at least 15mins. Bake the cookies for 14mins till crisp on top but still soft in the middle. Remove from oven.
- Transfer cookies to cool on wire rack.
There you have it. Beautiful, chewy double chocolate cookies with a lingering zest.
Verdict: My mum who usually don’t fancy chocolate, totally loves this cookie because of the gooey chocolate each time she takes a bit into it. And the lingering fragrance of the orange zest. (See the pink little arrow).
My Kitchen Experiments
For the 1st batch of test bakes, I was a little light handed with the orange zest (3/4 orange zest)for the fear of the citrus bring too over powering. It ended up not bringing out the orange in the cookie unless you savour it really leisurely and slowly
For the 2nd batch of cookies, I decided I will add the zest of the entire orange. That made the smell of orange stronger but not overpowering.
Bake straight from freezer (12 mins @170°C): soft, creamy & dreamy with not much crispy edge
**Bake straight from freezer (14 mins @ 170°C): Texture was the BEST. Cripsy at the edge, soft & chewy in the middle even after the next day.
Bake straight from freezer (16 mins @ 170°C): slightly hard with a crunch. A bit dry. The least preferred of all.