- 70 g of softened butter
- 50 g of cane sugar
- 60 g of brown sugar
- 2 tbsp of unsweetened almond milk at room temperature
- 4 drops of pure orange oil extract
- 25 g of unsweetened cocoa powder
- 1 tbsp of corn starch
- ¼ tsp of baking soda
- 120 g of all-purpose flour
- 60 g dark chocolate chopped for the drizzling
- Dried orange zest for decoration and extra flavoring
INSTRUCTIONS
- Preheat the oven to 350F and line a baking tray with a silpat mat or parchment paper.
- To a mixing bowl, add butter, cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 4 drops of orange oil and mix until well combined. Then add cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with the hand mixer until just combined. Don’t overmix the batter.
- Divide the dough into 12 small balls using a 2 inch scooper and drop them on the baking tray, no need to flatten them.
- Bake for 10 minutes.
- Take the cookies out of the oven and let them sit on the tray for 3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.
- For the chocolate drizzle, place the chopped dark chocolate in a bain marie or in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the chocolate off the stove.
- Drizzle each cookie with dark chocolate and sprinkle with the dried orange zest.
- Let the chocolate harden completely.
Storage:
Store the cookies in an airtight container. The cookies will keep their taste and texture for 5 days.
Enjoy !
Cristina for Peas & Peace
Peas & Peace TM 