Orange. Cranberry. Two flavors reminiscent of holiday desserts. No, this isn’t a belated April Fool’s Day joke, bear with me for a minute. I first posted about these cookies several URLs ago, when my blog was a mere infant. I started off with a recipe for orange cranberry cookies and before long, the cranberries had been benched in favor of chocolate chunks.
Typically, I like chocolate pure and unadultered, one exception being when the chocolate in question is covered by an artificially colored-and-dyed candy shell. To be more specific, I don’t like chocolate/peanut butter, I can live without chocolate/caramel and chocolate/citrus is as good to me as no chocolate at all.
I thought the orange and cranberry combination would be a nice change from the chocolate chip cookies that, if I do say so myself, I’m quite good at making. But no sooner had I chopped a cup of dried, sweetened cranberries did it occur to me that they would be better served in scones. Or granola. O anything else that didn’t offer chocolate as an alternative.
Within moments, my eyes fell on an orange dark chocolate bar that I’d gotten in a gift set and was waiting to be turned into brownies to bake for a friend’s birthday. Well, I sacrificed the brownies for these cookies and wouldn’t you know, it was well worth the risk: citrus chocolate chunk cookies were born.
Citrus Chocolate Chunk Cookies
1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
Juice of 1/2 orange
1 tsp vanilla
6 ounces semi-sweet or bittersweet dark chocolate, chopped
1. Preheat oven to 375 degrees and line two baking sheets with parchment, silipat or non-stick cooking spray. In a medium bowl combine flour, baking soda, salt, and whisk; set aside.
2. In bowl of stand mixer (or a bowl…with a hand mixer), combine butter and sugars and beat until light and fluffy, about 3 minutes. Add yolk and beat until fully incorporated. Add orange juice, then zest and vanilla and beat until fully incorporated.
3. Turn mixer to low speed, add flour mixture and beat until just incorporated. Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
4. Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown). Remove from oven and let cool on pans completely, about 10-15 minutes.
Note: I made my cookies a little bit larger than the recipe calls for and wound up with about a dozen. Since they were fatter, they had to cook longer and wound up a little crispier than I care for. I wound up giving most of the cookies away, but if you like a crispy cookie, these are for you. If you like something a little chewier, you can make them smaller and you’ll have more success than I did.