Last week, I talked about learning this little trick of rubbing zest into your sugar, which helps to release the oils from the zest and adds incredible flavour to your baking. I was so excited by the results in my Lemon Lavender Bundt Cake, I couldn’t wait to try it again in something new!
So I grabbed an orange, and what goes better with orange than….. CHOCOLATE!?… I used the base recipe from my Chocolate-Mint Crinkle Cookies, which makes a soft and chewy, chocolate cookie, with a fudgyish centre. I especially love having this recipe on hand when I travel, as it doesn’t need any vegan butter, just a neutral cooking oil like grapeseed or canola. So it makes whipping up a batch of cookies really easy, without having to buy a pile of ingredients when visiting family.
Another thing I’ve been pretty stoked about lately, is this microplane grater, that I got myself at Christmas! I know it sounds silly, but it’s the first tool that I would actually describe as a joy to use. In the past I’ve found zesting to be such a pain (to the point that I would recruit anyone to do it for me). But with my new microplane, the job is so effortless and quick, and it shaves off the zest to perfection (none of that pesky pith). So, who knows, more zesty recipes may be coming your way!
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Orange Chocolate Brownie Cookies
Recipe Type: dessert
Makes: 30 cookies (approx.)
- 1 2/3 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Granulated Sugar
- 1 tbsp Orange Zest
- 1/2 cup Grapeseed Oil (or other neutral oil)
- 1/4 cup Pure Maple Syrup
- 3 tbsp Plain Non-Dairy Milk (I used unsweetened almond)
- 1/4 c Granulated Sugar (for coating)
Preheat oven to 350°F and line cookie sheets with parchment paper.
Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Place 1 cup of sugar and orange zest in a bowl. Using your fingers and hands, rub the zest into the sugar until thoroughly combined and sugar becomes orange scented. Add the oil, maple syrup, and milk. Using a hand mixer, on medium-high speed, beat together, until throughly combined and slightly thickened (1 – 2 minutes). Add the dry ingredients and blend until just combined.
Using a tablespoon to measure, scoop dough, roll into a ball, roll in sugar, place on cookie sheet, and gently flatten to a 1/2 inch disc. Repeat with remaining dough placing cookies 2 inches apart.
Bake for 10 – 12 minutes. After removing from oven, allow to cool on sheet for 5 minutes before transferring to cooling rack.
Store cooled cookies in an air tight container at room temperature.
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