My stepmother is crazy about chocolate/orange, so over the years I've made a lot of desserts using that flavor combo. The only problem is sometimes the orange overpowers the chocolate and makes me wish I'd left it out completely. But that's not the case here! For Chocolate Orange Walnut Cookies, the dough is straight double chocolate and the orange flavor comes from flavored chocolate which adds just the right amount of orange.
Of course if you'd rather have a good, soft, plain double chocolate cookie, you could use regular dark chocolate and forego the orange completely. The added honey or agave keeps the cookie soft and chewy and also adds a tiny note of flavor (but not much).
The cookies here were made with a Central Market Dark Chocolate Orange bar, but Green & Black Maya Gold bar would be good too.
Chocolate Orange Walnut Cookies
- 1 cup all-purpose flour 4 ½ oz
- ¼ cup natural not Dutch unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons slightly cold unsalted butter cut up
- 6 tablespoons granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons agave honey may be used instead
- 1 teaspoon vanilla extract
- 1 large egg
- 6 oz orange flavored chocolate cut into chunks
- ½ cup walnut pieces
- Stir together flour, cocoa powder, baking soda and salt; set aside.
- Using an electric mixer, beat butter until creamy. Add both sugars and beat until creamy; beat in agave (or honey) and vanilla extract.
- Add egg and beat just until mixed (or beat egg longer if you want a cakier cookie).
- Using a mixing spoon, stir in the flour mixture until incorporated, then stir in the chopped chocolate and nuts.
- Scoop dough into 16 to 18 balls and place on a parchment lined plate or baking sheet and let chill for about about an hour.
- Preheat oven to 350 degrees F. Line two baking sheets with foil or parchment paper.
- Place dough balls approximately 2 ½ inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 12 minutes or until cookies appear puffed and set – do not over bake. Let cookies cool for 3 minutes on cookie sheet then transfer cookies to a wire rack to cool completely