A lot of people ask me about my favorite basic cookie recipe and this is one of them.
First of all, the combination of chocolate and orange is my weak point; I absolutely love using these two ingredients in almost everything. Second, the cookies are so soft, buttery, and delicious that they are just… happiness in its pure form.
In this post, I really want to stress the importance of weighing your ingredients on a kitchen scale. After baking these cookies twice – once using a scale, and the second time using cups- I noticed that a slight difference in the number of ingredients you add to your mixture changes the texture of the dough dramatically. I had a harder time shaping and flattening the dough when I measured my ingredients in volume and because of that, it took me twice the amount of time to finish making them. At the end, I was so frustrated because I could’ve easily used a scale for accurate and consistent results.
Think about it, when you fill a cup with let’s say chocolate chips the amount in volume depends on several factors: the style of the cup, the size of the morsels, and how tightly you’ve packed it in. But you don’t have to worry about these inconsistencies when you start weighing your ingredients.
Despite all of that, I included in this recipe measurements in cups and spoons because I know that a lot of readers don’t own scales. However, if you are serious about baking regularly and trying out different recipes then I really recommend that you invest in a kitchen scale, no matter how basic.
Ingredients: Makes about 24 biscuits
• 100 g (1 stick, ½ cup) soft unsalted butter, room temperature
• 40 g (1/3 cup) caster sugar
• Zest of ½ medium orange, finely grated
• 125 g (1 cup) flour, sifted
• 2 g (½ tsp) baking powder, sifted
• 100 g (½ cup) dark chocolate
1. Preheat the oven to 190°C (375 °F). Line a baking sheet with parchment paper.
2. Beat the soft unsalted butter with a hand mixer until creamy.
3. Slowly add the sugar and grated orange zest, beating until the mixture is light. Blend in the sifted flour and baking powder.
4. Using two teaspoons form the dough into balls about the size of a whole walnut and place on the baking sheet. Flatten dough with the palm of your hand.
5. Put the baking sheet in the oven and bake for 10 minutes or until the biscuits are golden. Remove from the oven and cool on a rack. (Don’t overbake!)
6. Melt the dark chocolate chips in the microwave or over a bain-marie.
7. Dip each biscuit halfway into the melted chocolate and place on a new parchment paper. Refrigerate for 15 minutes or until the chocolate hardens.