Today is going to be a great day! Why? Because I get to see the sneak preview of Avatar followed by Inglourious Basterds, both of which I’ve been looking forward to for a long, long time. I’m especially excited for Basterds. The cast is incredible and I can’t wait to see Brad Pitt killing some Nazis. If you’ve seen it, let me know what you thought!
The combination of orange and chocolate has always been a favorite of mine. When I was in high school, I used to work at a smoothie bar and I’d always make myself an orange chocolate smoothie, which was delicious and tasted just like those chocolate oranges that you can get. These cookies are very similar to those beloved chocolate oranges, and in turn, those orange chocolate smoothies. Orange and chocolate belong together, I promise you. If you’re skeptical, give it a try! You’ll be pleasantly surprised. These cookies have a brownie-like texture and the orange takes them to a whole new level. I thought they needed something crunchy, though, so I added in some dark chocolate M&Ms, which worked nicely and added some much needed color. I gave these away to a few different people and they all really liked them, so I’ll be adding this recipe to my “make again” pile. You should, too!
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, melted and cooled slightly
- 1 cup sugar
- ⅔ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (the zest of 1 good sized orange)
- 1 cup dark or milk chocolate M&Ms (I used dark chocolate)
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or foil if you like, then spray with Pam.
- In a medium mixing bowl, sift together flour, cocoa powder, baking soda and salt and set aside.
- In a large mixing bowl, stir together melted butter and sugars. Mix in the eggs, stirring them in one at a time, then add the vanilla and orange zest.
- Gradually stir in the flour mixture, mixing until no streaks of flour remain, but don’t overmix (especially if you’re using a mixer). Fold in the M&Ms.
- Roll the dough into balls, place onto the prepared baking sheet, and press down on them a bit with the palm of your hand (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread.
- Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack. Cool completely before storing in an airtight container.