![\"Cookies](\"http:\/\/icecreaminspiration.com\/wp-content\/uploads\/2015\/12\/Chocolate-Orange-cookies-1.jpg\")
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This year I was able to participate in the Great Food Blogger Cookie Swap. This was organized five years ago by Love & Olive Oil<\/a> as a way to raise money for Cookies for Kids’ Cancer<\/a>.<\/p>\n Bloggers sign up to participate and pledge a small amount of money (this year it was $4.00) to the Cookies for Kids’ Cancer organization. Then we are paired with three other bloggers to whom we will send a dozen cookies.<\/p>\n The cookie swap also had brand partners that sent all the participants cool things. The company OXO (which I love, because all their kitchen gadgets are top-notch) sent this really great “beaker” measuring cup set. Each beaker fits inside the one just larger. Don’t you love the rainbow colors? You can pick up a set from Amazon by clicking on this link: OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored<\/a> Dixie Crystals sent a non-stick cooking sheet, which makes baking so much easier! Cookies just slide right off, and they hold together right out of the oven better, too, even when they are hot.<\/p>\n I LOVE to use silicone baking mats when making cookies! Check out these Silpat Perfect Cookie Baking Sheets<\/a> The recipe I chose is one of my favorite Christmas recipes, Chocolate Orange Cookies<\/strong>.<\/p>\n I love the flavors of chocolate and orange together as evidenced by my Orange Spice Caramel Corn<\/a> and Chocolate Orange Ice Cream<\/a>. They received rave reviews from my father-in-law, who said they tasted just like those chocolate orange sticks his mother used to buy at Christmas time. I also think they taste like those chocolate oranges wrapped in the shiny orange foil.<\/p>\n Pin it to save for later!<\/a> Scroll down to the recipe card for the full recipe.<\/p>\n<\/div>\n<\/div>\n Preheat your oven to 350 degrees F.<\/p>\n In a large bowl or bowl of a stand mixer, beat your butter and sugar together with the paddle attachment until light and creamy.<\/p>\n Add your orange zest and egg and beat until fully incorporated.<\/p>\n Then add all your dry ingredients at once–the flour, cocoa powder, salt, baking powder, and baking soda. Mix on low speed just until all the flour disappears.<\/p>\n Stir in the chocolate chips (and chopped pecans, if using).<\/p>\n Use a small or medium-sized cookie scoop to scoop the dough.<\/p>\n If desired, you can gently roll each ball of dough between your hands to smooth them out. (You can also roll them in a mixture of sugar and orange peel in a small bowl. Read the “tips” section below for more info, and get all the details in the recipe card).<\/p>\n Bake on silicone mat-lined or parchment paper-lined baking sheets. You can also bake these cookies on stoneware if you wish, but you’ll need to add a few extra minutes in the oven if you use stoneware.<\/p>\n After 9-11 minutes, remove the cookies from the oven and allow them to cool for a couple minutes on the cookie sheet before transferring to a wire rack to cool completely.<\/p>\n Store in an airtight container at room temperature for up to a week. (I guarantee they won’t last that long, though!)<\/p>\n 1. The recipe just calls for orange peel to get the lovely citrus flavor, but I added some Wild Orange Essential oil<\/strong> to amp up the flavor. (This is completely optional, but it makes the cookies awesome!)<\/p>\n 2. You make the cookies sparkly<\/strong> by rolling the cookie dough balls in a mixture of more orange peel and sugar. Sometimes when I am feeling lazy, I don’t do this. But they are much prettier when you do!<\/p>\n 3. I have found that when I bake these cookies on stoneware, they seem to come out more “crinkly.”<\/strong> They don’t taste any different–they just look different.<\/p>\n 4. You can either make small cookies, or large ones.<\/strong> I used a small cookie scoop to make mine (so I could make lots of them!) I suggest that the balls be anywhere from an inch to an inch-and-a-half in diameter.<\/p>\n Here is a picture of them on my pizza stone. I have lightly tapped them with the bottom of a glass so the tops are a little flat. I have a couple Pampered Chef pans, but you can buy this Wilton Perfect Ceramic Pizza Stone<\/a> When they come out of the oven, you can see the pretty sugar and orange peel.<\/p>\n 1.Do I need to chill the dough?<\/strong><\/p>\n You do not need to chill this dough before baking. If you don’t have time to bake them right away and need to wait for a bit, you can certainly place the dough in the refrigerator, making sure to cover it with plastic wrap.<\/p>\n When ready to bake, allow the chilled dough to sit out at room temperature for about a half an hour. Otherwise, it’s REALLY difficult to scoop! <\/p>\n You’ll also want to press down on the tops of the balls before baking. Otherwise, they won’t spread very well in the oven.<\/p>\n 2. Should I use fresh orange zest, or can I used dried orange zest?<\/strong><\/p>\n For best results, use fresh orange zest. If you use dried orange zest, cut the amount in half.<\/p>\n 3. Can I use dark chocolate chunks or dark chocolate chips?<\/strong><\/p>\n Of course! I think white chocolate chips would also taste fantastic!<\/p>\n I gave these cookies to all my neighbors this year. They are such a fun, different Christmas treat! You’re going to love them. I guarantee.<\/p>\n<\/a><\/p>\n<\/a><\/p>\nToday’s Freebie!<\/h2>\n
<\/a><\/p>\nChocolate Orange Cookies<\/h2>\n
\nFollow Melissa on Pinterest<\/a><\/p>\nIngredients for Chocolate Orange Cookies<\/h2>\n
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How to Make Chocolate Orange Cookies<\/h2>\n
Tips for Making Chocolate Orange Cookies<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nCommon Questions about Chocolate Orange Cookies<\/h2>\n