Chocolate-Orange Cookie Stacks
- 1 cup chilled heavy whipping cream
- 2/3 cup frozen orange juice concentrate, partially thawed
- 40 chocolate wafer cookies (about one 9-ounce package)
- Finely grated orange peel
Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.
Orange Creamsicle Cookies
If you don’t like orange creamsicles, don’t go yet! If you DO like orange creamsicles, definitely don’t go yet. I’m not the biggest fan myself, but like just about anything in life, orange creamsicles taste better as a cookie. Especially a stay-soft, gooey-chewy perfect little orange and white chocolate cookie.These lemon white chocolate sugar cookies are one of my favourite cookie recipes on the blog (and I know a lot of my friends and family will vouch for them since they make them too!) So why not an orange and white chocolate version?
These aren’t just the same cookie with a different citrus though. To make them super soft and chewy we’re using more brown sugar and adding cornstarch (and because with cornstarch the raw dough doesn’t taste as good so you’ll be able to wait for them to bake). These are a perfectly chewy, brown sugary, stay-soft-for-days cookie, with orange zest, white chocolate, and almond extract in the mix. The almond and vanilla extracts together really make these cookies sing – it’s amazing how much they actually taste like an orange creamsicle in a cookie.
All my taste testers raved about these and I had to hold them back so I’d have some left to photograph for you guys! And the best part? Zesting a whole orange means your kitchen will smell amazing, your hands will smell amazing, and you’ll have a whole orange just begging to be eaten.
I love oranges, and these are my new favourite way to welcome spring. Happy weekend friends – I hope you’ll make these asap, you’re gonna looooove ’em!
These cookies are entered in the Food Bloggers of Canada EatInEatOut Christmas in July Cookie Contest!
Terry’s Chocolate Orange Cookies!
Delicious Moist & Crunchy Cookies full to the brim with chunks of Terry’s Chocolate Orange – heavenly Terry’s Chocolate Orange Cookies!
I have ALWAYS adored Chocolate + Orange flavouring together – especially Terry’s Chocolate Orange – it sounds like an odd combination at first if you haven’t tried it, but once you have, you will never forget it! Literally my favourite chocolate! When I was little, I would eat at least 3 a week (I realise this is bad, but I ate plenty of healthy stuff too!!).
I have always baked big cakes and used chocolate orange, and then cupcakes as well – but when I went to the supermarket with my boyfriend recently and he picked up a bag of Terry’s Chocolate Orange Cookies to buy, I realised I might as well bake them at home myself so I know exactly what is in then, and sometimes it works out much cheaper! – Turn out this is the best decision I have ever made.
Seriously though, I know you all love and adore Terry’s Chocolate Orange – hence the love for the No-Bake Chocolate Orange Cheesecake that I posted a few months ago – my second most popular recipe on my blog! These cookies are the perfect combination of crunchy edges and gooey delicious centre – its a winner all round!
These cookies are always perfect to bake around Christmas time, or when you are just craving something utterly delicious. The perfect part about them is that the oils in the Chocolate Orange that create the flavouring, makes the cookie bake perfectly every single time – I have honestly never had a problem with these! Enjoy!
These are the sort of cookies that you will want to bake over and over, partly because they’re just so damn easy to bake. Honestly, cream the butter and sugars, whack in the egg, whack in the dry ingredients, shove in all the chocolate orange ever, and bake. Most other recipes I’ve seen require chilling first, and these beauties don’t need it.
Not needing chilling means you can get to my favourite cookies ever, quicker. Honestly, these are genuinely my favourite cookie recipe I have, partly because of the Terry’s Chocolate Orange obsession I have going on, but that’s not entirely it. I genuinely just think the actual cookie is insane! It’s such a wonderful mix of chewy, gooey, and delicious. If you bake it for longer, it’ll get crunchy too!
This recipe has been on my blog for quuuuite a while now, and as I write this after updating the images in November 2018, it remains to be my favourite cookie. I know the recipe off by heart and have experimented with it a few times, resulting in recipes such as my Toblerone Cookies, and my M&M Cookies. I’ve also created a Cookie Bar version of these because I just adore them THAT much.
Honestly, imagine baking these, and serving them with a scoop of my Terry’s Chocolate Orange Ice Cream, or having a Terry’s themed party and devouring these and my other 15 themed recipes as well. Maybe I love it too much, but honestly, if you try these you will understand my pure and utter love. Enjoy the recipe!
Chocolate orange cookies
Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.
MAKE THE DOUGH AHEAD
The cookie dough logs keep for five days in the fridge or freezer. Cut and bake in batches as needed.
Orange Chocolate Chip Cookies
These orange chocolate chip cookies are soft and tender and infused with orange flavor. Chocolate orange cookie recipes combine the best flavors in one sweet cookie — orange and chocolate. This is one of the most flavorful, tender cookies ever!
When I’m happy I bake a cake. When I’m mildly unsettled I bake cookies. It’s almost as if when anything of note happens in my life, I head to the kitchen. Baking is like a refuge of creativity. It’s also part therapy, part dessert.
These orange chocolate chip cookies are a favorite because I love all the oohs and ahs I get from people who eat them. There’s something about orange and chocolate that’s just so ahhh-worthy!
Cranberry Orange Cookies
Every holiday season I try several new cookie recipes. Most of them are tasty, but only a select few go into the permanent recipe file with favorites like Four Spice Crackles and Rolo Cookies. These Cranberry Orange Cookies are a definite keeper!
Honestly, these cookies are just about perfect. They are soft and chewy, just like a good cookie should be. And orange and cranberry is such a wonderful holiday flavor combination.
These cookies are amazing! Nice refreshing taste. They definitely made my Christmas Cookie list.
My family couldn’t stop raving about these cookies, and neither could the friends we shared them with. And I love that they’re so easy to make.
Who says a simple drop cookie can’t be the star of your holiday cookie tray? These cookies also freeze well, which is a big plus if you like to get a head start on your holiday baking.
I also love that these cookies don’t require any special extracts or flavorings–just regular orange juice and zest. Sometimes, the simplest recipes are the best.
And everyone I’ve ever shared these cookies with loves them and asks for the recipe. In fact, every year when the holiday season rolls around, people start asking if I’ll be making my Cranberry Orange cookies.
Made these cookies to take along to Thanksgiving dinner at a dear friends house. They were a hit. These are now one of my favorite cookies. Super easy to make as well.
Don’t skip the glaze! It only takes a minute to whip up and adds so much to the overall flavor and presentation.
I know I’ll be making these soft, sweet Cranberry Orange Cookies for years to come.
Crispy-Chewy Chocolate Chunkers
In a large bowl, using an electric mixer, beat the first four ingredients on high until fluffy, about 5 minutes. beat in the next three ingredients scrape down the sides of the bowl. add the oats, coconut and flour mix on low until blended. Stir in the chocolate. Let stand until the oats soften, 30 minutes to 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees . Line 2 large cookie sheets with parchment paper. drop the dough by tablespoonfuls onto the sheets, about 3 inches apart.
Bake, switching pans halfway through, until just golden, about 14 minutes. (For crispier cookies, bake 1 to 2 minutes longer.) Let the cookies cool on the sheets for 2 minutes, then transfer to cooling racks. Repeat with the remaining dough.
Chocolate Croissant Cookies
Using an electric mixer, cream the butter, cream cheese and sugar on high speed for 3 minutes.
Add the vanilla and salt and mix at low speed until blended. Mix in the flour at low speed until incorporated.
Divide the dough into thirds pat into disks. Wrap in plastic wrap refrigerate for 15 minutes.
Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment. Roll out each dough disk into an 8-inch round. Stack the rounds between pieces of parchment, place on a small baking sheet and refrigerate for 15 minutes. Meanwhile, melt the butter let cool for 5 minutes.
Place 1 dough round on a floured surface. Using a small offset spatula, spread with 1 tbsp. plus 1 tsp. melted butter sprinkle with 3 tbsp. chocolate chips and 1 tbsp. granulated sugar. Using a large knife, cut the round into 8 wedges.
Working from the wide end, roll up each wedge and transfer to a prepared pan, spacing evenly and bending in the ends to form a crescent shape. Refrigerate the cookies while you repeat with the remaining dough round, butter, chocolate chips and granulated sugar.
Brush the cookies with egg white sprinkle generously with sanding sugar. Bake until golden, 22 to 24 minutes. Transfer to racks to cool.
Spoon the ricotta into a large fine-mesh sieve, or a colander lined with a double-folded cheesecloth or a basket-type coffee filter. Place the sieve or colander over a bowl, and cover with plastic wrap. Allow the ricotta to drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
For the dough, combine the flour, granulated sugar, and salt in the work bowl of a food processor fitted with the metal blade. Add the oil, vinegar, and 1/3 cup wine. Process the dough, adding more red wine a few drops at a time if necessary, until the dough is smooth and supple and comes together on the blade. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
For the filling, combine the drained ricotta and 3/4 cup confectioners’ sugar in a mixing bowl. Beat with a handheld electric mixer until the mixture is light and fluffy, about 2 minutes. Fold in the chocolate, orange peel, and pistachios. Store in the refrigerator until needed.
On a lightly floured surface, roll out half the dough to 1/16 inch thick, about the thickness of a dime. Cut the dough into 2-inch rounds, and transfer them to a lightly floured kitchen towel. Repeat with the other half of the dough. Gather the scraps together, reroll them, and cut as many rounds as possible. You should have about twenty-four. Poke each circle with a fork a few times so it doesn’t puff when fried. Let the dough rest at least 15 minutes before continuing. (You can also cut the dough into quarters and run it through a pasta machine at the next-to-last setting.)
Pour enough of the oil into a large, heavy skillet to fill to about 1 inch, and heat to 350 degrees, measuring with a deep-fry thermometer. Add as many rounds of the dough to the oil as will fit without touching one another. Fry, turning the cannoli once, until both sides are golden brown, about 2 minutes total.
Transfer the cooked cannoli to paper towels to drain, and fry the remaining rounds, waiting for the oil to reheat as necessary. Cool the cannoli completely before continuing.
To assemble the cannoli, place a circle of the fried dough in the center of the serving plate, and top with a scant 2 tablespoons of the ricotta filling. Place another circle of dough on top, followed by another 2 tablespoons of the ricotta filling, and then another dough circle. Make 5 more stacks of cannoli in the same way. Drizzle honey over each, and sprinkle with confectioners’ sugar. Sprinkle some of the chopped toasted pistachios and orange peel around the cannoli.
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1 1/3 cups (300g) caster sugar
200g dark chocolate (70 per cent cocoa), broken or roughly chopped into small pieces
2 tablespoons Dutch process cocoa or high-quality baking cocoa
1 teaspoon vanilla bean paste OR natural vanilla extract
150g gluten-free plain flour
1 teaspoon gluten-free baking powder
Special Equipment: blender OR stick blender + electric cake mixer + 22cm round cake tin
Wash the oranges and place in a medium saucepan then cover with water and bring to the boil. Turn the heat down and simmer for 2 hours with the lid ajar. Keep a close eye on the water level as it can evaporate very quickly. Have a kettle of boiled water nearby to top up the water if necessary.
Drain the oranges and allow to cool. Slice the oranges into quarters, remove the seeds and purée skin and all using a blender OR stick blender. Up to this point the recipe can be prepared up to 2 days ahead of time.
Preheat the oven to 180 °C or 170 °C fan-forced and line the cake tin with baking paper. Place the eggs and caster sugar in a medium mixing bowl and beat with an electric cake mixer until pale, fluffy and tripled in volume.
Melt the butter in a small saucepan over medium heat. Remove from the heat, add the chocolate, then jiggle the saucepan around so the hot butter coats the chocolate. Cover and wait for about 1 minute, then stir the mixture until emulsified and smooth. Cool for a minute or two.
Add the orange purée and the remaining ingredients except icing sugar to the egg and sugar mixture and mix gently with a whisk until combined. Add the butter and chocolate mixture, continuing to mix gently with a whisk until combined.
Pour the batter into the prepared tin and bake for 1 hour OR until an inserted skewer comes out clean.
Cool and dust with icing sugar to serve.
Flourless hazelnut and chocolate fudge cookies
This is my go-to recipe when I have very little time and some leftover egg whites. The cookies have an intense cocoa flavour and a wonderful chewy texture similar to that of a brownie. If you are a chocolate fiend the batter will easily tolerate the addition of chopped chocolate or chocolate chips. As for the method, you could practically do it with your eyes closed!
105g OR 3 extra large egg whites
1 1/2 cups (190g) icing sugar
1 cup Dutch process cocoa or high-quality baking cocoa
1 teaspoon instant espresso coffee powder (optional)
zest of 1 orange (optional but with pistachios this is a particularly good pairing)
1 1/2 cups (180g) roasted hazelnuts OR pistachios, very roughly chopped
1 cup chopped chocolate OR chocolate chips (optional – if using, reduce quantity of nuts to 1 cup. It's up to you the ratio of each but the mixture will tolerate 2 cups of additions.)
Special Equipment: electric cake mixer OR whisk + 1–2 baking trays
Preheat the oven to 170°C or 160°C fan-forced.
Mix all the ingredients, except the nuts and chopped chocolate, with an electric cake mixer or whisk until just smooth.
Add the nuts and chocolate and stir to combine. Line 2 baking trays with baking paper and dollop tablespoons of the batter onto the trays, leaving 3cm gaps between the cookies.
Bake for 8 minutes. When the cookies are out of the oven the surface should be slightly cracked and glossy like a brownie.
Cool on a wire rack completely before storing in an airtight container in the fridge. These are best eaten within 2 weeks.
Makes 15-20 cookies
Same Same But Different: Recipe Pairs that Share, Poh Ling Yeow ABC Books, $39.99.