Dark chocolate. Sea salt flakes. Orange zest. A shortbread cookie base. Combine these things and you get a cookie that’s super flavorful, totally crave-worthy, and deserving of the longest name for one of my recipes yet (oops!).
The orange is amazingly-tasty but it also gives that little boost of Vitamin C that we so desperately need this time of year. I mean, going on a vacation to Florida would probably be a lot more effective, but hey if eating these cookies is what I have to do, I’ll make the sacrifice.
Ahh, look at those beauties.
The dark chocolate is so good – I considered dunking the ENTIRE cookie in it for a complete coating – but I resisted. Mainly, so they would look fancy. The things I do for you, my food-loving internet friends 😊.
Ok, confession time. I had never made slice-and-bake cookies before this – eek!
But, I am here to tell you that they are AMAZING and super easy and you definitely need to have slice-and-bake cookies in your cookie-recipe repertoire. It was high time I added them to mine.
Basically, these involve making dough (easy so far!), rolling said dough into two logs (you can totally handle this!), freezing cookie dough logs for one hour (patience, friends, that is truly the hard part here), rolling them in some cane sugar for that amazing texture and baking them!
I won’t forget the most important step – dunking the cookies in melted dark chocolate, sprinkling with orange zest and sea salt, and devouring them! YUM.
These are a great make-ahead cookie. Christmas, in particular, comes to mind as an occasion for which this technique would be perfect but I’ve clearly missed the boat on that one.
No worries though – these are still perfect to stash in your freezer for some fresh-baked cookies whenever you fancy!
Happy baking! ❤️
- ¾ cup butter
- ⅔ cup brown sugar
- 2 eggs (1 for egg wash)
- 1½ tsp vanilla
- 2 cups flour
- ¼ tsp nutmeg
- Pinch of cinnamon
- Pinch of salt
- 2 oranges (2 TBS juice + the zest)
- Coarse sugar (I used cane sugar) to roll dough in
- 8 ounces good quality dark chocolate
- Sea salt
- Microwave the butter for 20 seconds, to soften. Mix with electric mixer until creamed. Add the brown sugar and beat until creamed. Add ONE egg (the other is for egg wash) and the vanilla and mix until just combined.
- Take the zest from one orange and add it to this mixture. Juice the same orange and add 2 tablespoons to the butter/sugar mixture and mix.
- In another bowl, add the flour, nutmeg, cinnamon, and salt and whisk together. Slowly add the dry ingredient mixture into the wet ingredients, mixing between additions. I usually do this in thirds.
- Separate the dough into two equal-ish parts, and roll them into logs. Mine were about 9 inches long by 3 inches wide (doesn't have to be exactly those measurements, though). Wrap in plastic wrap - tightly - and set them on a cookie sheet. Place in the freezer for one hour.
- After the hour, preheat the oven to 350 degrees. Beat the second egg for the egg wash and lightly brush over the two cookie dough logs (plastic removed, obviously). Roll the dough logs in coarse sugar (use a plate or something similar for this, not your counter, to avoid extra mess). Slice into equal-sized cookies (see pictures to get an idea of how thick mine were).
- Bake on a parchment-paper lined cookie sheet for 14-16 minutes. The edges should just be starting to brown slightly. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Zest the other orange. Melt your dark chocolate and dip cookies halfway in it (although a full dunk is quite tempting!). Immediately sprinkle the dark chocolate portion of the cookie with a little sea salt and orange zest. Do this before the chocolate cools or it won't stick. Enjoy!
- NOTES: Don't worry about baking "frozen cookies" - they won't be totally frozen after only an hour in the freezer. You can store these, wrapped in plastic wrap and sealed inside an airtight container, for up to 2 months in the freezer. If you've left these in the freezer for quite a bit longer than an hour, let them sit at room temperature to warm for a few minutes, or for a few hours in the refrigerator before slicing them.