While the combination of chocolate and orange screams holiday baking, the cakey-yet-fudgy texture of these cookies tempts us all year long. Use blood-orange infused olive oil if you can get your hands on it for an even more intense citrus flavor.
Ingredients
6ozTCHO dark chocolate168g
3ozunsalted butter85g
2eggs
1egg yolk
1/2cupgranulated sugar100g
1-1/4cupsall-purpose flour150g
1/8tspbaking soda
1/4tspbaking powder
1pinchkosher salt
4ozmilk chocolate (we used TCHO's 54%)112g
zestof 1 orange
2tbspolive oil25g
Instructions
Preheat oven to 350F.
Melt the chocolate and butter over a double boiler or in the microwave. Set aside.
Beat the eggs, yolk and sugar for 2-3 minutes on high speed using a stand mixer fitted with the whisk attachment or with a hand-held mixer until the mixture looks thick and noticeable lighter in color. Beat in the olive oil. Stir in the chocolate mixture.
Stir in the flour, chocolate pieces and zest until just combined. Set aside to hydrate for at least 10 minutes.
Scoop cookies onto parchment-paper lined cookie sheets. Bake for 9 minutes for smaller cookies and 11 for larger ones. Let the cookies cool for at least 10 minutes before attempting to peel off the parchment and devour.