Orange-Chocolate Brownie Cookies

Orange-Chocolate Brownie Cookies

Zesty orange and bittersweet chocolate may seem like an odd couple, but just like in the classic film, each makes its counterpart even better. Acidity from the Candied Orange Peel cuts perfectly through the rich decadence of the chocolate and enhances the bittersweet notes in this delectably fudgy, faultlessly chewy cookie.

Orange-Chocolate Brownie Cookies
Makes about 9 cookies
  • 7 ounces (198 grams) 60% cacao bittersweet chocolate baking bars, chopped and divided
  • 3 tablespoons (42 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 teaspoon (1 gram) instant espresso powder
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1 gram) packed orange zest
  • ¼ teaspoon kosher salt
  • 1 large egg (50 grams), room temperature
  • ½ cup (63 grams) all-purpose flour
  • 2 tablespoons (10 grams) Dutch process cocoa powder
  • ½ teaspoon (2.5 grams) baking powder
  • ⅓ cup (59 grams) plus 1½ tablespoons (17 grams) lightly packed chopped Candied Orange Peel (recipe follows), divided
  1. In the top of a double boiler, combine 4 ounces (113 grams) chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat; add sugars, espresso powder, vanilla, orange zest, and salt, whisking until well combined. Let cool for 5 minutes. Whisk in egg.
  2. In a medium bowl, whisk together flour, cocoa, and baking powder. Add flour mixture to chocolate mixture, stirring until just a few bits of flour remain. Fold in ⅓ cup (59 grams) Candied Orange Peel and 2 ounces (57 grams) chocolate. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
  4. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 53 grams each), and roll into balls. Place at least 2 to 3 inches apart on prepared pan; flatten each dough ball into a 2¼-inch disk (about ½ inch thick), pressing together any cracks in edges if necessary. Gently press remaining 1 ounce (28 grams) chocolate and remaining 1½ tablespoons (17 grams) Candied Orange Peel into tops of dough disks.
  5. Bake until tops are lightly cracked, edges are set, and centers look slightly underdone, about 10 minutes. Let cool on pan for 2 minutes. Carefully remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.



Candied Orange Peel
  • 2 large navel oranges (560 grams)
  • 2 cups (400 grams) granulated sugar
  • 2 cups (480 grams) water
  1. Using a sharp knife, cut about ¼ inch off top and bottom ends of oranges so fruit can sit flat. Quarter oranges vertically; remove peels, including white pith, in one piece. Cut peel pieces lengthwise into ¼-inch-wide strips. Reserve fruit for another use.
  2. In a large high-sided saucepan, combine peel strips and cold water to cover by 1 inch. Bring to a boil over medium-high heat; drain peel strips. Repeat procedure once.
  3. In a clean large high-sided saucepan, bring sugar and 2 cups (480 grams) water to a boil over medium heat, stirring until sugar dissolves. Add peel strips, arranging in a single layer; simmer, stirring occasionally, until peels are tender and white piths are somewhat translucent, 35 to 40 minutes.
  4. Remove peel strips using a slotted spoon, and arrange in a single layer on a wire rack placed over a parchment paper-lined rimmed baking sheet. Let cool for 1 hour or up to overnight. Reserve syrup for another use.

PRO TIP-A 3½-to 4-inch round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular, counterclockwise motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.

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