FOOD PORN: #07: Chocolate Orange Cookies!

Hello lovely Steemies!

Who stole the cookie from the cookie jar?! LittleJiblet stole the cookie from the cookie jar! Here's a treat you definitely don't want to miss:

Chocolate Orange Cookies!

The only positive memory I have of my secondary school canteen is the cookies they made, fresh out of the oven. Wow, were they good!

Crisp on the outside and chewy on the inside- that's my perfect cookie, and these deliver. And everybody loves that classic chocolate orange combination- the smell of my kitchen today was divine!

If you're not a fan of orange, you can swap it for anything really...fruit, nuts, seeds...

I prefer to use dark chocolate chunks because chocolate chips tend to have lesser cocoa content, and I like the variety of chunk sizes.

You can keep the cookie dough in its cling film sausage shape in the freezer, so that should you have any impromptu guests, you can just slice some and cook in a matter of minutes!

I've eaten so many of these since I made them that I'm too full for dinner...oops.

Here's what you'll need (to make 12-16):

100g butter, softened

100g light brown sugar

75g caster sugar

1 large egg

2 tsp vanilla extract or vanilla bean paste

175g plain flour

100g chopped candied orange peel

150g dark chocolate, chopped

1. Perheat the oven to 180c.

2. Cream the butter and sugars together in a large bowl.

3. Add the egg and vanilla extract and beat again until smooth.

4. Add the flour and mix thoroughly to form a dough.

5. Stir in the orange peel and chocolate.

6. Lay out two long pieces of cling film on to a flat surface, and then place your cookie dough on to it, in a long sausage shape (use your hands!). Roll up the cling film, and pinch the cling film at either end. Use these ends to then roll out the cookie sausage so it's even. Place in the freezer for 20-30 minutes until it's firm enough to cut cleanly.

7. Bring out the dough from the freezer and then, leaving the cling film on, cut the sausage into slices, remove the cling film, and place on to a baking sheet lined with greaseproof paper.