Chocolate Chip Orange Cookies

• Produce

  • 1 Orange, zest of

• Baking & Spices

  • 1 1/4 cup All purpose flour, white
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tbsp Corn starch
  • 1 cup Dark chocolate
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/4 cup Whole wheat flour

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground

• Drinks

  • 2 tbsp Coffee

• Dairy

  • 1 cup Butter

• Other

  • freshly squeeze juice of half an orange

Found on betterbakingbible.com

Description

Ingredients

• 1 cup butter
• ¾ cup brown sugar
• zest of one orange
• 2 tbsp brewed coffee
• 1 tbsp ground flaxseed
• 1 tbsp corn starch
• 2 tsp vanilla extract
• freshly squeeze juice of half an orange
• 1 cup + 4 tbsp whole wheat flour
• 1 cup + 4 tbsp white all purpose flour
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup chopped dark chocolate (or chocolate chips)
• 200 g powdered sugar
• 400 g unsalted butter at room temperature
• 4 wafer sheets (store bought)
• 80 g dark cooking chocolate
• 400 g Petite Beurre cookies (crushed into tiny bits)
• 80 g raisins
• 4 eggs
• 2 tbsp rum
• Dark cooking chocolate
• Butter
• Oil
• Chopped nuts
• Shredded coconut
• 200 g powdered sugar
• 400 g unsalted butter at room temperature
• 4 wafer sheets (store bought)
• 80 g dark cooking chocolate
• 400 g Petite Beurre cookies (crushed into tiny bits)
• 80 g raisins
• 4 eggs
• 2 tbsp rum
• 2 cups white flour
• 1/2 cup of granulated sugar
• 1 tsp baking soda
• 1 pinch of salt
• ½ cup vegetable oil
• 2 tbsp buttermilk
• ½ tsp vanilla extract
• 1 egg
• 3 ripe medium sized bananas
• 150 g dark chocolate
• 150 g unsalted butter
• 100 g sugar
• 2/3 cup milk
• 200 g shredded, unsweetened coconut
• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 1 ¾ cups unsweetened cocoa powder
• 2 tsp baking soda
• 2 1/2 tsp baking powder
• 1 tbsp rum
• pinch of salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong black coffee
• ½ cup vegetable oil
• 2 tsp vanilla extract
• Chocolate shavings to decorate
• Chopped walnuts to decorate
• 5 eggs
• 2 tsp vanilla extract
• 10 small spoons of sugar
• 9 small spoons of white flour
• 1 L of milk
• 1 cup butter
• 3 cups cake flour or regular white flour
• 1 tsp table salt
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp allspice (or nutmeg)
• 1 1/3 cups vegetable oil
• 2 tsp vanilla extract or vanilla sugar
• 3 eggs (lightly whipped)
• 1 ½ cups mashed bananas
• 2 cups toasted pecans or walnuts (chopped and divided)
• 1 can crushed, undrained pineapple (about 1 oz can)
• Toasted silvered almonds to decorate
• 750g icing sugar
• 180g unslated butter
• 4 tsp vanilla extract
• 4 tbsp milk

Directions

• 1. Preheat oven to 350 F and line a baking sheet with parchment paper. 2. In a large mixing bowl, mix together butter and brown sugar. Add in orange zest, coffee, flax, cornstarch, juice from half an orange, vanilla extract, and vinegar. Mix until all the ingredients are well combined. I find that mixing with my hands works best to combine all the ingredients! 3. In a separate bowl, combine flours, baking soda, baking powder, and salt. Stir together until incorporated. 4. Mix together the wet mixture (from step 1) with the dry mixture (from step 3). Add in chocolate chips and combine all the ingredients together. 5. Drop rounded spoonful’s onto cookie sheet and bake cookies for about 15 minutes or until slightly golden. 6. Remove from oven and transfer to a cooling rack to cool off completely.
• 1. Mix eggs and powdered sugar in a pot of a double boiler. Add butter and chocolate and cook on a double boiler until it turns into the consistency of pudding. 3. Remove from stove and mix in rum, crushed cookies, and raisins. 4. Evenly spread the mixture over one wafer sheet and place another sheet on top. Press as hard as you can with a heavy object such as a large wooden cutting board. Transfer to freezer to chill for a few hours. 5. Once chilled, remove from freezer and cut into wedges or rectangles.
• 1. Melt chocolate in a double boiler, add a little bit of oil and butter and keep mixing until the mixture becomes pourable. I do this step all approximately! 2. Dip wafers into chocolate and then sprinkle them with walnuts or coconut. Place on a baking sheet lined with parchment paper and back in the freezer to chill. 3. Once wafer cookies are chilled and the chocolate has hardened, they are ready to eat!
• 1. Soften your wafer sheets by placing them between wet towels (not soaking wet). Let them stay like this while you prepare the rest of the ingredients. 2. Mix eggs and powdered sugar in a pot of a double boiler. Add butter and chocolate and cook on a double boiler until it turns into the consistency of pudding. 3. Remove from stove and mix in rum, crushed cookies, and raisins. 4. Evenly spread the mixture over the softened wafer cookies and roll lengthwise into a salami. 5. Allow the salami to dry for a few hours, then roll up in aluminum foil and place in the fridge to chill before serving. You can also place it in the freezer and slice it frozen whenever you want to serve, since they defrost very fast.
• 1. Preheat oven to 325F. Grease a rectangular sheet cake pan and dust with flour. 2. Combine dry ingredients: flour, sugar, baking soda, and salt. In a separate bowl, combine vegetable oil, buttermilk, vanilla extract, 1 egg and bananas. Make sure to mash the bananas well and not leave any chunks. 3. Pour batter into cake pan and bake for about 45 minutes depending on the size of your pan and the thickness of the batter. Keep checking with a toothpick until it comes out clean. 4. Remove from oven and allow to cool in pan for 10 minutes. Transfer to a wire rack and cool for another 20 minutes. Again, transfer cake onto a cutting board and cut into approx. 2 inch x 2 inch sized squares. Place on a baking sheet and into the freezer overnight.
• Using a double boiler, melt chocolate and butter. Add sugar, mix until smooth and then add milk, stirring constantly.
• Dip each banana bread cake square into chocolate; making sure each side is well coated. Then cover in coconut, allow to chill/rest in fridge for about an hour before serving.
• 1. Preheat oven to 350F. Grease and flour two 9” round baking pans. 2. In a mixing bowl using an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder, and salt until combined. 3. Add eggs, buttermilk, rum, coffee, oil, and vanilla. Beat on medium for 2 mins and then pour evenly into prepared pans. 4. Bake for 30-35 mins or until a toothpick inserted in center comes out clean. Cool for 10 mins, remove to wire rack and transfer to the freezer to cool completely.
• 1. In a double boiler on medium/low heat, using an electric mixer on medium speed, mix eggs, sugar, vanilla, flour, and milk. Bring cream to a boil and keep mixing constantly with the electric mixer for about 10-15 minutes until cream becomes thick. 2. If the cream is a little runny, mix 1 spoon of flour and a little milk in a cup, and then add it in. Repeat until your get a nice thick cream. 3. Once cream is cooked through and thickened, add in butter and mix until combined. *This cream will not be as thick as butter cream, but once the cake is chilled, the cream will settle and harden.
• ***Make sure your cake layers are completely cooled or else the cream will just melt off and become sloppy! 1. Evenly spread vanilla cream on one cake layer and place the second layer ontop. Frost the entire cake including the top and sides. 2. Sprinkle chopped walnuts on the sides of the cake and then sprinkle the chocolate shavings on top. Voila!
• 1. Preheat oven to 350 F and grease/flour four 8” cake pans. 2. Mix dry ingredients first in a large bowl: flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice. 3. Add wet ingredients to dry ingredients and mix well: vegetable oil, vanilla extract, and eggs. Add banana, 1 cup of pecans or walnuts, and pineapple until combined. 4. Divide batter between the 4 pans and bake for about 25 minutes. Let cakes cool before removing to wire racks.
• In a large bowl, beat icing sugar, butter, vanilla extract, and milk until smooth. Keep beating until light and fluffy and add more milk if the icing is too thick and un-spreadable.
• Spread icing on all four cake layers, and with the remaining icing spread all over the sides. Press toasted silvered almonds on the sides of cake and decorate the top with chopped toasted walnuts. I had some leftover icing so I added some food coloring and piped a red and green holly in the center with a dotted border.