Double Chocolate Orange Cookies

Double Chocolate Orange Cookies

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 1 egg, plus 1 egg white
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon dried grated orange zest
  • 2 tablespoons buttermilk
  • 1 cup coarsely chopped bittersweet chocolate or chocolate chips
  • 1/4 cup dried candied orange peel, chopped (optional)


In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy, about 4 minutes.  Scrape the bowl down and beat in the egg, egg white, and vanilla until combined.

In a separate bowl, whisk together the flour, cocoa, baking soda, salt, nutmeg and orange zest.  Add by spoonfuls to the mixing bowl, mixing on low until moistened.  Beat in the buttermilk, then stir in the chocolate and candied orange peel.  Batter will be thick.

Place rounded spoonfuls on a baking sheet lined with parchment or a Silpat.  Chill in the freezer for 30 minutes.

Preheat the oven to 350 and bake the chilled cookies for 9 minutes - they will appear underdone, but will finish setting up out of the oven.  Let cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For waffle cookies, or chocolate waffles, scoop 2-3 tablespoons into each grid of your preheated, greased waffle iron.  Close the iron and "bake" the cookies for about 2 minutes.  They will be very soft - carefully remove from the waffle iron with a fork and dust with powdered sugar.

Yields about 20 cookies.

Adapted from Cocoa-Pepper Waffle Cookies by Joy the Baker, via Food and Wine, February 2012.