1 cup plus 2 and 1/2 tablespoons all-purpose flour (be sure not to pack your flour)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 and 1/2 teaspoons vanilla extract
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon orange zest
2 large eggs, at room temperature
2 tablespoons whole milk
7 ounces orange chocolate, chopped (I used Lindt intense orange, but also linked to some other great brands in my post)
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine the semi-sweet chopped chocolate and butter. Heat them in the microwave for 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars and orange zest. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the chopped orange chocolate, stirring until everything is just combined. (You may want to reserve a few pieces of the chopped orange chocolate to press onto the warm cookies right after they come out of the oven.)
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. Press a few extra chocolate chunks on top of the warm cookies, if desired. Allow cookies to completely cool on the baking sheet before serving.
Original Recipes visit: Chocolate Orange Brownie Cookies @ bakerbynature.com