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Terry's Double Chocolate + Candied Orange Cookies

Terry's Chocolate Orange balls are a hallmark of the holiday season but we should really celebrate [eat] them year-round. These deeply chocolate cookies are rich, chewy, and bold. Sourdough starter discard is used in this recipe for added depth of flavor but you can easily leave it out and still get some pretty amazing results.


Large bowl

2 sticks [226g] salted butter, room temperature

1/2 cup [115g] light brown sugar

1/2 cup [115g] dark brown sugar

1/3 cup [70g] granulated sugar

1/2 cup [150g] sourdough discard, optional

Medium bowl

1 large egg

1 egg yolk

2 tablespoons [30g] whole milk

1 tablespoon vanilla extract

1/2 teaspoon espresso powder, optional

Medium bowl

2 1/2 cups [310g] bread flour

3/4 cup [60g] dark cocoa powder

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons [20g] dry milk powder, optional

On the sidelines

1 cup [150g] chocolate chunks or chocolate chips



In the large bowl, beat together the butter, sugars, and sourdough discard if using. If you have a standing mixer, I highly suggest beating for a full ten minutes. It makes a world of difference in the final cookie when the butter and sugar have thoroughly come together.


Add the second bowl of eggs, milk, and extract into the creamed butter and sugar. Beat for 30 seconds, scrape down the sides, and beat for another 30 seconds or so.


Add in the third bowl of dry ingredients. Mix until combined well.


Stir in the chocolate chips.


Let the dough rest in the refrigerator for at least an hour but preferably overnight. The flavor will be much more profound. I often let my cookie dough rest for three days in the fridge.


When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or pan with parchment paper.


Using a medium-ish cookie scoop, portion the dough onto the prepared pan leaving a few inches between each. Bake for 15 minutes.


Remove the partially baked cookies and place a candied orange slice on top of each. Bake for another 12 minutes or so until mostly baked through but still a bit soft in the middle.


Remove the pan and let cool for 10 minutes. Move the cookies to a cooling rack to finish cooling.


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