Black & Orange Cookies ; 👉 Want the full recipe? Check the FIRST COMMENT! 👇

ABDOon

Make-Ahead & Storage

These cookies stay fresh at room temperature for up to five days, making them a fantastic choice for homemade gifts. The dough can also be stored in the refrigerator for up to three days—simply slice off a few cookies whenever you need a quick treat!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup (113 g) confectioners’ sugar

  • Zest of 1 orange

  • 1 tsp. pure vanilla extract

  • 2 1/3 cups (280 g) all-purpose flour

  • 3/4 tsp. kosher salt

  • 1/2 tsp. ground cardamom

  • 1/2 cup (50 g) candied orange peel, finely chopped

  • 2/3 cup (113 g) dark chocolate chips

  • 1 tsp. vegetable oil

  • Flaky sea salt (for finishing)

Directions

  1. Step 1: In a large bowl using a handheld mixer on medium speed, beat the butter, sugar, orange zest, and vanilla until light and creamy (about 2 minutes). Add the flour, kosher salt, and cardamom, mixing just until combined. Gently fold in the candied orange peel.

  2. Step 2: Turn the dough out onto a clean work surface and shape it into a 10-inch log, roughly 2 inches thick. Wrap tightly in plastic wrap and refrigerate until firm—at least 1 hour, or up to overnight.

  3. Step 3: Preheat your oven to 350°F (175°C) and arrange the racks in the upper and lower thirds. Slice the chilled dough into 1/2-inch thick rounds and place them cut-side down on two parchment-lined baking sheets, leaving about 2 inches of space between each cookie.

  4. Step 4: Bake for 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through, until the edges are golden brown and firm to the touch. Remove from the oven and let cool completely.

  5. Step 5: In a medium microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring in between, until completely melted and smooth (about 90 seconds total).

  6. Step 6: Using an offset spatula or a butter knife, dip or spread the chocolate mixture onto one half of each cookie. Immediately garnish with a pinch of flaky sea salt and a little extra orange zest. Chill in the refrigerator for about 20 minutes until the chocolate sets.

  7. Step 7: Serve at room temperature and enjoy!

  8. Step 8 (Make-Ahead): These cookies can be made up to 5 days in advance. Store them in an airtight container at room temperature.

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