Earlier this month, I started writing:
“As the thunder thunders and the lightening lightens the red sky, I’m sitting inside with a glass of red on my coffee table next to my propped-up feet, my keyboard perched on my lap.”
And that’s about as far as I got during the tornado that touched down about an hour outside of Boston earlier this month. I was glad to be inside and baking. It feels strange talking about cookies on a night that was so devastating to families nearby. But at the very least, I wanted to share this recipe.
Dark chocolate chip and orange cookies
Makes 4+ dozen cookies
This recipe is a close cousin of these chocolate chip cookies, adapted from Mark Bittman’s How to Cook Everything, but with a decidedly more adult palate. Dark chocolate (70%). Orange zest and orange blossom water. Almond flour (if you have it). As I mentioned the last time I made them, these cookies bake up soft and round, so if you like them flatter and crispier, add 1-2T water with the wet ingredients. The picture above is the almond flour variation with an extra 2T of water.
- 1/2 C softened butter or margarine
- 3/4 C white sugar
- 3/4 C brown sugar
- 2 eggs
- 2 t orange blossom water
- zest of 1 orange (~1T)
- 2C flour or 1 C flour + 1C almond flour
- 1/2 t baking soda
- 1/2 t salt
- 1.5C bittersweet (70%) chocolate chunks (Whole Food sells them, or you can chop up a block of bittersweet chocolate — my favorite is Callebaut)
- 1-2 T water (optional)
Preheat oven to 375°F.
Mix. Cream butter and sugars. Add eggs, orange blossom water, and orange zest, and beat until well blended. Add 1-2 T water if desired to make cookies crisper. Mix flour with baking soda and salt, then add it to the liquid ingredients and mix by hand. Fold in chocolate chunks.
Bake. Drop cookies by level tablespoonful onto a silpat- or parchment-lined baking sheet. I use a 1T cookie scoop. Bake 10 minutes until lightly browned. Cool for a few minutes before removing from silpat/parchment and transfer to a rack.
I keep my cookies in the freezer and think they are best eaten cold.