Seville orange and chocolate chunk cookies

Seville orange and chocolate chunk cookies

By
From
How to Cook Cakes
Makes
16
Photographer
Peter Cassidy

Vary the flavour and texture of these cookies by using different types of marmalade, or by adding a tablespoon or two of chopped, toasted nuts, such as pecans or hazelnuts.

Ingredients

Quantity Ingredient
250g good quality dark chocolate, about 70% cocoa solids
3 tablespoons coarse-cut seville orange marmalade
180g self-raising flour, plus extra to dust
1 tablespoon good quality cocoa powder
120g unsalted butter, softened
60g soft light brown sugar
1 large orange

Method

  1. Line 2 baking trays with baking parchment.
  2. Chop half the chocolate into small pieces, and the remaining half roughly. Set aside separately. Roughly chop the marmalade, or snip the shreds into smaller pieces with kitchen scissors and set aside in a bowl until needed.
  3. Sift the flour and cocoa powder together into a bowl.
  4. Cream the butter and sugar together in a medium bowl, using a wooden spoon, until pale and fluffy. Do not over-beat the mixture or you will incorporate too much air, which will make the dough very soft and likely to spread during baking.
  5. Put the finely chopped chocolate in a small heatproof bowl set over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Give the chocolate an occasional stir, to encourage it to melt. Finely grate the orange zest.
  6. Stir the melted chocolate into the creamed butter mixture. Add the marmalade, roughly chopped chocolate, orange zest and flour and cocoa mixture to the bowl, and stir everything together until well combined. The dough should be quite firm.
  7. Divide the dough into 16 equal portions and, with lightly floured hands, shape each piece into a ball. Arrange them on the baking sheets, leaving a space between each to allow for spreading, and press into flattish rounds, using your fingertips. Chill in the fridge for 15 minutes. Heat the oven to 180°C.
  8. Bake the cookies in the middle of the oven for 10–15 minutes, or until dry to the touch. Remove from the oven and leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tags:
cakes
baking
Leiths
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