Sometimes, your dad buys a 5 1/2 pounds of Lindt Piccoli dark chocolate, and you just have to find a use for all of it. You know, in case it goes bad. And because you know that it might be gone in a week and a half.
I had been thinking about these blood orange chocolate cupcakes for a long time–the flavor combination is classic, but for some reason, in these cupcakes, it really comes off fabulously. Of course, I didn’t actually want to buckle down and go through the hard work of making cupcakes. Why cupcakes, when drop cookies of the same flavor combination are just that much simpler?
The answer, of course, is that sometimes, cupcakes are the only thing. But not today. These cookies are soft and flavorful. They have a caramel-ly flavor that melds interestingly with the chocolate and orange. Kind of like the orange has been brûléed with brown sugar. Everything should be brûléed with brown sugar. I am not wrong.
Tricks of the trade: you can zest citrus fruits IE ORANGES and store the zest in a plastic bag in the freezer for later use. It saves time, and you can bust it out on days when you need some flavor, but don’t want to skin your knuckles.
Brûléed with brown sugar,
Orange & Chocolate Chunk Oat Cookies
Adapted from HowSweetEats
Makes about 15-18 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
zest from 1-2 oranges
1 cup chocolate chips
optional: 1- 2 tablespoons milk, if dough is crumbly
Heat a small saucepan over medium-low heat and add the butter. Cook butter, swirling occasionally, until small brown bits appear on the bottom of the pan – about 5-6 minutes. When the butter turns brown and smells nutty, immediately remove from the heat, whisking for an additional 30 seconds or so. Pour into a large bowl, scraping out all the brown bits, and let cool.
In a bowl, combine flour, salt, baking powder, oats, zest and cinnamon, mixing to combine.
Once the butter is cool, whisk in sugars, stirring until smooth. Add in the egg and vanilla, whisking until smooth. Slowly stir in dry ingredients, using your hands to bring dough together, if necessary. If you find that the dough is too crumbly, add in milk 1 tablespoon at a time. Fold in the chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.
Preheat the oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.