With big pools of dark, bitter chocolate and toasty walnut bits, these double chocolate cookies are decedent and fudgy; perfect dunked into a tall glass of cold milk.
*Makes about 20 cookies
*Walnuts can be replaced with any nut of your preference.
*The dough will be dry and sand-like. That is how it is supposed to be. Keep pressing it together, it will eventually come together.
- 137g flour
- 20g cocoa powder
- 3/8 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 100g unsalted butter, at room temperature, diced
- 25g caster sugar
- 100g light brown sugar
- 1/2 teaspoon vanilla extract
- 75g dark chocolate, finely chopped
- 50 g walnuts, chopped
- Sift the flour, cocoa powder, salt and bicarbonate of soda into a medium bowl and stir together. Set aside.
- Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat together for 2 minutes until smooth.
- Add the dry ingredients to the bowl and mix together until you have a mixture that looks like wet sand.
- Add in the chopped chocolate and fold to combine. Don’t over-mix.
- Tip out the mixture onto a work surface and gently press together to form a dough. Cover in plastic wrap and chill in the fridge for 3 hours ta least.
- Preheat the oven to 180°C and line a baking trays with parchment paper.
- Remove the dough from the fridge and, using your hands, make small balls of dough. Place on baking tray about 2-3 cm apart apart. Bake for 7 minutes and then press chopped walnuts onto the top of the cookies.
- Bake for another 5-7 minutes, or until the cookies are dry but not firm to touch.
- Remove from oven and leave to cool completely.
These soft, chewy orange biscuits are probably one of my favourite biscuits ever. But they’re not just orange biscuits. They’re orange biscuits dipped in bitter dark chocolate and sprinkled with toasted sesame seeds. Lightly fragranced with fresh oranges, they’re bright and sunshiny. But it’s the luscious, dark, bitter chocolate that makes this biscuit for me. It’s the kind of biscuit that’ll take to straight to biscuit heaven, and that’s a place I’m sure we all want to be in.
Makes about 15 medium sized cookies
- 70 g butter
- 30 g sugar
- 1 tablespoon honey
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 80 g flour
- 20 g almond meal
- ½ teaspoon baking soda
- 100 g dark chocolate
- ½ teaspoon coconut oil
- 1 tablespoon sesame seeds
- Pre-heat the oven to 175°C and line a baking tray with baking paper.
- In a bowl, cream the butter, sugar, honey and orange juice.
- Sift in the flour, almond meal and baking soda. If the mixture looks too wet, add a little more flour. It should come together to form a slightly wet dough.
- Divide the dough into 15 equal sized balls. Then, flatten by pressing each ball of dough between your palms.
- Bake for 12-15 minutes, or until the cookies are dry to touch but not hard. Let the cookies cool at room temperature and then place in the freezer for about 10-15 minutes. This helps the chocolate glaze stay on the cookies.
- In a saucepan, over low heat, toast the sesame seeds until golden. Leave to cool.
- Melt the dark chocolate in the microwave in 30 second intervals. Add in the coconut oil and stir.
- Dip half of each cookie in the chocolate and place on a baking tray lined with baking paper. Immediately sprinkle with the sesame seeds.
- Place the cookies in the fridge to help the chocolate set.