Dark Chocolate Cranberry Orange Slice and Bake Cookies
User Reviews
5
Dark Chocolate Cranberry Orange Slice and Bake Cookies
Description
This recipe begins by creaming butter, orange zest, and sugar until fluffy, then incorporating vanilla, egg, flour, dried cranberries, and chopped dark chocolate until the dough just comes together. The dough is then lightly kneaded with flour and formed into two logs about 2 inches in diameter, optionally rolled in coarse turbinado sugar for added texture and sparkle.
After chilling in the refrigerator for at least 3 hours to firm up, the logs are sliced into individual cookie portions and baked at 350°F on parchment paper or silicone mats. The baking produces cookies with a crisp exterior coated in sparkling sugar and a tender interior studded with juicy cranberries and deep dark chocolate notes accompanied by a hint of zesty orange.
These slice and bake cookies are easy to prepare ahead and refrigerate until baking, making them convenient for gifting or serving at gatherings. The combination of ingredients creates harmonious layers of flavor that complement each other well.
Ingredients
- 4 ounces butter unsalted, softened to room temperature
- 1 teaspoon orange zest, finely grated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large, at room temperature
- 1 all-purpose flour
- 1 cup dried cranberries
- 8 ounces dark chocolate chopped
- Sparkling Sugar optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter, orange zest, and sugar and beat on medium-high speed until pale and fluffy. Add in the vanilla. Add in the egg and beat until combined. Add in the flour and dried cranberries and beat until just combined. Your dough should be stiff.
- Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that's roughly 2" in diameter. Roll each log in turbinado sugar, if using. Then wrap each log tightly in plastic wrap and refrigerate for at least 3 hours (or up to 5 days).
- When you're ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat baking mat.
- Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4" rounds.
- Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden.
- Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing.
- In the meantime, make the chocolate coating.
- Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
- Dip each cookie halfway into the chocolate then return to the lined baking sheet.
- Sprinkle wet chocolate with with turbinado sugar and additional orange zest, if desired.
- Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator.
- Once set, serve and enjoy! These are really good with coffee or tea.
User Reviews
Overall Rating
5
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