Sweet and rich. Bright and tangy. The flavors of chocolate and orange pair beautifully in this slice and bake refrigerator cookie. Chopped walnut and coarse sugar add crunchy texture to this slightly cinnamon-y spiced dough.
PrintOrange Chocolate Refrigerator Cookies
Sweet and rich. Bright and tangy. The flavors of chocolate and orange pair beautifully in this slice and bake refrigerator cookie. Chopped walnut and coarse sugar add crunchy texture to this slightly cinnamon-y spiced dough.
- Author: Erin Thomas
- Prep Time: 3 Hours and 20-30 Minutes (Includes 3 Hour Chill Time)
- Cook Time: 12 Minutes
- Total Time: About 3 Hours and 45 Minutes
- Yield: 24–28 Cookies 1x
Ingredients
3/4 c. (1-1/2 sticks) unsalted butter, at room temperature
2/3 c. light brown sugar, packed
1 large egg, at room temperature
1–1/2 tsp. vanilla
2 c. + 2 T. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. salt (table, kosher, or sea)
2 T. orange juice
2–3 T. orange zest
1/4 tsp. orange extract (Optional)
1/2 c. walnuts, finely chopped
1/2–3/4 c. coarse sugar (I used Sugar in the Raw brand.)*
1/2–3/4 c. dark chocolate candy wafers (I used Ghiradelli chocolate wafers.)
Instructions
Using a standing or hand-held mixer, cream butter and brown sugar until smooth and fluffy. Add egg and vanilla and beat until well combined. Scrape down the sides and bottom of the bowl.
Whisk together flour, cinnamon, and salt in a separate bowl. Blend with egg mixture until just combined. Beat in orange juice, zest, extract (if using) and walnuts. Dough will be slightly sticky.
Place two overlapping layers of plastic wrap on a flat surface. Sprinkle coarse sugar on top. Divide dough into two equal amounts. Form into two logs about 2-1/2 inches in diameter. Roll sides of dough in coarse sugar and tightly wrap. Refrigerate for at least 3 to 4 hours, and up to overnight.
Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper. Set aside.
Slice dough logs into 1/2-inch thick pieces and place about 2-inches apart on the prepared sheets. Bake cookies for 12-14 minutes or until cookies are golden brown on edges. Remove from oven and place on cookie racks to cool.
Melt dark chocolate wafers according to the package directions. Dip each cookie in the melted chocolate, or drizzle chocolate across the tops. Let chocolate set. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Dough can also be frozen.
Notes
*Depending on the stickiness of the dough, more sugar may be needed to roll cookie dough logs in before wrapping in plastic wrap.
