Monthly Archives: February 2010

The Debate: Brownie or Cookie?

Is it a cookie?

a. Yes
b. No
c. Maybe

Is it a brownie?

a. No
b. Yes
c. Maybe

Does it matter?

a. Yes
b. No
c. Heck no! Can I eat it now?

Would you step over your own mother for a bite of one?

a. Um no
b. Maybe
c. Shamefully yes

Mostly a’s: Really? Are you feeling alright?

Mostly b’s: I think you need to take another look at that picture.

Mostly c’s: I like you. Let’s be friends. By the way, this is the cookie for you.

Brownie Cookies
Makes about 3 dozen cookies.

Source: My Baking Addiction’s Brownie Cookies.

2 2/3 cup (16 ounces) semisweet chocolate chopped
1/4 cup unsalted butter
4 eggs
1 1/3 cup granulated sugar
1 tsp vanilla extract
1/2 cup flour
1/2 tsp baking powder
1 cup chocolate chips

Printer-Friendly Version

Preheat the oven to 350 degrees and place the rack in the middle. Line your baking sheets with parchment paper or grease them lightly with cooking spray.

In a small sauce pan combine the chocolate and butter then melt it on medium low heat stirring it occasionally. While that’s melting combine the eggs, sugar and vanilla in a large bowl and set it aside. As soon as the chocolate mixture is smooth add it to the egg mixture and mix it well. In a small bowl whisk together the flour and baking powder then add it slowly to the large bowl folding it until it’s incorporated. Mix in the chocolate chips.

Scoop about a tablespoon of batter onto the baking sheet for each cookie and bake them for 10 – 12 minutes. They should be firm on the outside yet soft on the inside like actual brownies. Let them cool off a minute or two before transferring them to a cooling rack other wise they’re stick to the parchment paper.

Aaaaand enjoy!

Cookies to the Rescue!


Today it seems like all the technology I rely on day to day has turned against me. My exercise bike has shed a mysterious screw. I can’t, for the life of me, figure out where it belongs and I feel like the whole thing might fall apart beneath me the next time I try to ride it. My dishwasher has decided to deposit lovely soap scum all over my supposedly clean dishes. No combination of more soap, less soap, another soap or rinse aid seems to appease it. My television has spontaneously started making it impossible for me to watch either the Discovery Channel, Home and Garden TV or the Food Network. The sound and picture of exclusively those three channels is intermittent so when I sit down with a cupcake and settle in to watch French Food at Home or Dirty Jobs or Holmes on Homes I get annoyed and instead eat my dessert with disdain.

At least my lap top hasn’t revolted because then I couldn’t be sharing this story with you fine people.

It’s ok because when the modern world fails you take comfort in the fact that there’s always traditional Chocolate Chip Cookies to fall back on.

Chocolate Chip Cookies
Makes 4 dozen medium cookies.

Source: My family recipe.

2 eggs
1/2 cup granulated sugar
1 cup brown sugar
1 cup unsalted butter, softened (If you’re reading this Oma, I love you but I changed it)
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 1/2 cup flour
2 cup chocolate chips (I prefer milk chocolate Chipits)

Printer-Friendly Version

Preheat the oven to 350 degrees and position a rack in the center. Either grease a baking sheet or cut parchment paper to size then set that aside.

In a large bowl, with an electric mixer, cream together the eggs, sugars, butter, baking soda, salt and vanilla. Add the flour and combine it until smooth then mix in the chocolate chips.

Scoop a heaping tbsp of dough onto the prepared baking sheet for each cookie and bake them for 10 minutes. When they’re done transfer them to a cooling rack or, if you’d prefer, your mouth. Enjoy!

Yay for Yorkshire Pudding!

There is no other recipe that is so simple and yet so personally challenging than Yorkshire Pudding. Three ingredients. Sounds easy? Wrong!

I’ve never had this much trouble with such a small recipe. I guess it’s the tiny ones you have to watch out for though right? The smaller the recipe the bigger the chance that you’ll mess it up.

Well, Yorkshire Pudding, I have bested you. What do you think about that? Huh? You eggy dream of puffiness. You’re not short and defiant anymore now are you? You rose and grew just like I told you to. You kept your little hole in your middle and made such an adorable little spot to fill up with tasty beef gravy laced with onions and garlic. I tamed your wild ways and made a delicious dinner out of you.

It’s a love/hate relationship.

There was this one time that I was craving the delicate, soft eggy beauty that is the Yorkshire Pudding and caved in to purchase the instant version from the spice isle in my supermarket. My mother was horrified to hear of this culinary misadventure and made me promise never to repeat it.

My mother has mastered this recipe. She has learned the ways of the Yorkshire Pudding and passed it’s secrets on to me in the form of a three part recipe card. I will now pass that mysterious knowledge on to you.

Yorkshire Pudding
Makes 12 Yorkshire Puddings.

Source: My family recipe.

1 cup flour
3 extra large eggs (4 if they’re smaller)
1 cup milk

Printer-Friendly Version

In a medium sized bowl quickly whisk together the eggs, flour and only a little bit of the milk until there are no lumps. Yes this is painful but you basically have to do it until your arm aches. Then add the rest of the milk and mix it until it’s smooth. Let that stand at least an hour to allow it to reach room temperature. If you don’t allow for this step your batter will cool the oil off too much when you pour it into the tin and the resulting Yorkshire Pudding will not be hollow. Also make sure to use only fresh eggs since using old eggs will cause your Yorkshire Pudding to be tough and flat.

Preheat the oven to 450 degrees and place a rack in the middle. Drizzle approximately 1/2 a tsp of vegetable oil into each muffin cup of a 12 muffin baking sheet. Place the muffin tin in the preheated oven for 5 minutes until the oil is smoking hot.

Slide the tin out and set it on the open oven door. Don’t remove it from the oven since this will cool the oil down too much and we know what happens when the oil is cold. Pour the batter quickly and smoothly into each muffin cup about 1/2 to 2/3 of the way full. The oil will run up and over the batter creating the pocket of air later. Make sure to pour the batter only once into each cup because topping off the batter will destroy the chances of forming that air pocket and somewhere a fairy will die. For serious.

Put the tin immediately back into the oven and bake for 10 minutes. When the timer goes off reduce the heat to 350 degrees and continue baking for about 20 minutes or until they are puffed and golden brown. If you’ve made it this far successfully sit down and enjoy your beautiful creation for crying out loud. You deserve it. Enjoy!

Apples and Oranges.


There are many things in life that I can do, but I really shouldn’t. I can eat a stick of butter, but I shouldn’t. I can hold my hand over a burning hot stove element, but I shouldn’t. I can avoid doing laundry for a month, but I shouldn’t. And as I stood over a fresh batch of these amazingly delicious Apple Yogurt Muffins with Cinnamon Streusel I knew I was capable of eating the entire dozen in one sitting, but I also knew I shouldn’t.

The thing that really made me fall in love with these muffins is the combination of apple and orange. I get it, the apple is pomaceous and the orange is citrus, but that doesn’t mean they can’t make a tasty marriage. You may not be able to compare apples and oranges, but you can darn well eat them! So that’s what I did and oh my god was it good.

Apple Yogurt Muffins
Makes 20 muffins.

Source: Adapted from Group Recipes’ Apple Yogurt Muffins.

2 cup flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 egg
1 cup plain whole milk yogurt
1/4 cup milk
1/4 cup oil
1 tsp orange zest
1 tbsp orange juice
1 cup diced apple (I used McIntosh)

1/4 cup flour
1/4 cup brown sugar
1/4 cup unsalted butter, cold
1 tsp cinnamon

Printer-Friendly Version

Preheat the oven to 400 degrees and place muffin liners in one and a half muffin tins.

In a medium sized bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt. In a large bowl mix the egg, yogurt, milk, oil, orange zest and juice. Combine the dry ingredients with the wet ingredients along with the diced apple and stir until everything is just mixed. Over-mixing will result in short tough muffins.

Scoop the batter into the muffin cups until they’re filled about 3/4 of the way.

For the streusel, in and small bowl cut the butter into the flour using a pastry blender or two knives until course crumbs form then mix in the brown sugar and cinnamon.

Spoon about 1 tbsp of the streusel over top of each muffin then bake them 15 – 20 minutes until the tops are golden brown and a toothpick inserted into a muffin comes out clean. I dare you to try not to eat them by the handfuls. Enjoy!

Orange You Glad I Didn’t Say Banana?

Knock knock.

Who’s there?

Banana.

Banana who?

Knock knock.

Who’s there?

Banana.

Banana who?

Knock knock

Who’s there?

Orange.

Orange who?

Orange Cake with Chocolate Spiced Rum Ganache, that’s who.

Heck yes. I know there are so many good combinations with chocolate. Chocolate and strawberry. Chocolate and banana. Chocolate and peanut butter. Chocolate and raspberry. Chocolate and almond. Chocolate and…my mouth. But really I think chocolate and orange is my favourite.

So, not much new here. This is just a variation of my Lemon Raspberry Cake, the only difference is the orange and the chocolate…and the rum. The devil is in the details. That’s the beauty of this recipe, it opens so many doors, so many possibilities, so much deliciousness.

Orange Cake
I multiplied this recipe by three to make a three layer cake, but here’s the recipe for just one layer. Multiply at your leisure.

Source: My family recipe.

1 1/2 cup flour
1 tsp baking powder
1 tsp salt
1 cup white sugar for batter
1/4 cup white sugar for juice
1/2 cup unsalted butter
2 eggs
1/2 cup milk
Zest of 1 full orange
Juice of 1 full orange

Printer-Friendly Version

Preheat the oven to 350 degrees and position a rack in the middle. Butter and flour a round 9 inch cake pan and set it aside.

Combine flour, baking powder and salt in a small bowl. In a larger bowl blend together 1 cup sugar, butter and eggs with an electric mixer on medium speed. Add the milk and zest then mix further. Add the flour mixture to the bowl and blend it until it’s smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.


Bake for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean and the top is a light golden brown. Let them cool off on a rack at least 10 – 15 minutes before you start layering.

Repeat this twice for a three layer cake and set aside the orange juice and sugar for now.

Chocolate Spiced Rum Ganache

Adapted from The Joy of Baking Ganache Recipe.

8 ounces semi sweet chocolate, chopped
3/4 cup heavy whipping cream
2 tbsp unsalted butter
1 tbsp spiced dark rum

Place the chopped chocolate in a heatproof bowl and set it aside. In a medium sauce pan melt the butter and whipping cream on medium heat. Bring it to just a boil and then immediately transfer the mixture to the chocolate bowl. Let it sit for five minutes then stir it with a whisk until the chocolate melts smoothly. Mix in the rum and set it aside in the refrigerator for at least half an hour to thicken until you’re ready to use it.

Assembling the Cake:

Mix the orange juice and sugar then heat it until the sugar dissolves (juice from 1 orange and 1/4 cup sugar for one cake layer, multiplied by 2 for each layer). Level off each cake layer with a long serrated knife. Flip the first layer upside down and place it on the serving plate. Poke holes into the top of the cake using a fork or toothpick.

Spoon the juice mixture evenly over the top letting it soak into the holes. Make sure to leave enough of the juice for each layer. Then spread a thick layer of ganache over top for the filling. Gently place the next levelled layer upside down on top of this and repeat the previous steps. For the top layer if the ganache is too thick heat it up for 10 – 30 seconds in the microwave and pour it gently over the top of the cake allowing it to drip down slightly. Store the cake in the refrigerator. Enjoy!

Baking Gone Bananas.


I don’t think anyone can argue how comforting the smell of fresh baked food is. Baking apple pie is one of my favourite smells. The way the apples combine with the cinnamon and pastry is intoxicating. It makes my mouth water just thinking about it.

It reminds me of my mother’s bread maker. She would start making it before bed and during the night it would mix, rise and bake. By about five or six in the morning the house would fill with the amazing aroma of fresh bread. We’d all wake up super early because, let’s face it, it’s not so easy falling back asleep after smelling that.

These banana muffins are much like that. The smell is just amazing and when they bake I feel instantly happy. When the timer goes off I probably wait all of one minute before I stuff one in my face. It’s amazing I manage to unwrap the muffin liner, but even that probably wouldn’t ruin the taste.

Best Ever Banana Muffins
Makes 15 – 17 muffins.

Source: My family recipe.

1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp powder
3 large bananas, mashed
3/4 cup granulated sugar
1 egg, slightly beaten
1/3 cup unsalted butter, melted
1 cup chocolate chips

Printer-Friendly Version

Preheat the oven to 375 degrees and place a rack in the middle. Line one and a half muffin tins with muffin liners.

Whisk together the flour, salt, baking soda and baking powder in a small bowl. In a larger bowl mash the bananas with a fork. Add the sugar, slightly beaten egg and melted butter then combine. Add the dry ingredients to the wet ingredients and stir it all with the fork until it’s just moistened then lightly mix in the chocolate chips.


Scoop the batter into the muffin cups about 3/4 of the way filled and bake them for about 15 – 20 minutes until golden brown on top. I like to eat them while they’re still warm from the oven with a little butter spread in between two halves, but they’re good either way. So simple and so good. Enjoy!

Gimme Gimme Grapefruit.

You know that ridiculous grapefruit diet that people used to go on? The one where they would eat exclusively grapefruit and nothing else then expect to lose weight. I would do that. I so would.

I. Heart. Grapefruit.

I eat at least two maybe three grapefruits every morning. I’ve been doing that for about a month now and I haven’t gotten sick of it and I probably never will. I actually wake up looking forward to it.

I used to have a weird problem with breakfast. On the one hand it’s my favourite meal. The crêpes. The bacon and eggs. The waffles. The pancakes. The muffins. The bagel sandwiches. Etc…etc… On the other hand all those things are delicious but, like most of us, I just don’t always have the time to make them in the mornings. So the breakfast we get stuck with instead is something like soggy cereal, half-burned toast or a bruised banana. Yum…

Then there’s grapefruit. Aaah beautiful grapefruit. So easy and yet so good.

I’m thinking that if I had to eat grapefruit and only grapefruit every day it wouldn’t get boring as long as I got to jazz it up with some grapefruit recipes like this little gem. Pink Grapefruit Yogurt Cupcakes with grapefruit cream cheese icing. Heck yes!



Pink Grapefruit Cupcakes

Makes about 15 – 17 cupcakes.

Source: Adapted from Joy the Baker’s Pink Grapefruit Yogurt Cake.

2 cup flour
1 tbsp baking powder
1/4 tsp salt
2 eggs
3/4 cup granulated sugar
1 cup plain whole milk yogurt
1/3 cup vegetable oil
1 tbsp grapefruit zest
2 tbsp grapefruit juice

Grapefruit Cream Cheese Icing

1/3 cup butter, softened
3/4 cup cream cheese, room temperature
1 tsp vanilla extract
1 tsp grapefruit zest
2 tbsp grapefruit juice
4 cup powdered sugar
4 -8 drops red food colouring

Printer-Friendly Version

For the Icing:

Make the icing first then allow it to firm up in the refrigerator for at least 30 minutes before you use it. Combine the butter, cream cheese, vanilla, grapefruit zest and juice in an electric mixer on low speed until it’s blended smooth. Add the powdered sugar and mix until it’s smooth.

For the Cupcakes:

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line one and a half muffin tins with cupcake liners.

In a medium bowl, whisk together the flour, baking powder and salt to blend.

On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar.

In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, and grapefruit juice and stir well to combine. Add the flour mixture and mix it til smooth.


Pour the batter into muffin cups about 3/4 of the way filled and bake them for about 20 – 25 minutes until the tops are a light golden brown and a toothpick inserted into the tops comes out clean. Once they’re baked set them aside to cool for 10 – 20 minutes. Use your favourite piping tip and decorate them with the cream cheese icing. Store them in the refrigerator. Enjoy!

Nothin’ Says Lovin’ Like Somethin’ from the Oven.

Some people give flowers. Others jewelry. And then there’s sweets. Can you guess which one I like best? If you guessed sweets you would be correct. The giving and receiving of tasty treats has always been one of my favourite things.

This Valentine’s Day I baked my honey something yummy. Chocolate hazelnut yummy to be precise. Such a good combination.

I found this mysterious recipe in my recipe box one day while browsing. I’ve never made them before and after a phone call to my mother I discovered neither had she. Only one way to find out how delicious they are and after making exactly four dozen and one of these cookies I’ve realized they are just that: delicious. They’re like a thin hazelnut shortbread that seriously melts in your mouth. Since I’ve rediscovered this family recipe I reserve the right to rename them. Jitterbugs it is.



Jitterbugs

Makes 4 dozen cookies.

Source: My family recipe.

2 1/4 cup flour
3/4 tsp salt
1 1/4 cup unsalted butter, softened
1 1/3 cup powdered sugar
1 cup unblanched hazelnuts, toasted and ground
3 – 4 ounces semisweet chocolate

Printer-Friendly Version

Preheat the oven to 350 degrees. Toast 1 cup of hazelnuts on an ungreased baking sheet for about 5 minutes or until the kitchen is filled with that delicious scent of warm toasted hazelnuts. Allow them to cool 5 – 10 minutes then grind them in a food processor until they’re medium fine.

Now set the oven to 325 degrees and position a rack in the middle of the oven.

Whisk flour and salt in a small bowl. In a large bowl cream the butter with an electric mixer on medium speed then gradually beat in the sugar and vanilla. Add the dry ingredients a little bit at a time and blend until smoothly combined. Finally, stir in the ground hazelnuts.

Form the dough into 1 inch round balls and place them on an ungreased baking sheet or parchment paper. Flatten to rounds that are about 2 inches in diameter with the bottom of a smooth glass lightly dipped in flour.


Bake for about 10 – 12 minutes or until the edges are lightly golden brown. Allow the cookies to cool on a rack for about 10 minutes then dip each one halfway in chocolate and sprinkle with chopped toasted hazelnuts if desired. They will need to cool for another few hours before the chocolate is set then enjoy!

Cake Because I Can.

Generally baking is something people do on occasion. A cake for a birthday party. Hour d’ouvres for a get together. Shortbread for the holidays. Chocolates for Valentine’s Day. Rarely do people bake for the fun of it. Instead baking is this stressful thing built around high expectations and consequential disappointments when it crumbles.

Well last weekend I spent hours in the kitchen making a cake. Yes a cake. And here’s the best part: there was no occasion. I just woke up that day and said to myself, today’s a good day to make a Lemon Raspberry Cake. So I did. And no one complained. Why would anyone complain about cake? It’s cake.

I propose we all bake more often. And maybe exercise a little bit more to compensate come think of it. Making delicious food is one of the simplest, most gratifying, tasks that a person can do and it makes everyone around you happy.

So here you are. Lemon Raspberry Cake complete with raspberry jam filling and lemon cream cheese icing.


This recipe was transformed from my Oma’s Lemon Loaf recipe into the cake you see before you. My Oma is an amazing cook and baker. She always has the kitchen stocked with chocolate chip cookies among other sweet things. My Opa has at least one of her cookies each day and complains innocently if the supply runs out.

Lemon Loaf is one of my absolute favourites of her many recipes. I love anything with citrus in it as you might have already guessed. I remember when I was a kid she would bake Lemon Loaf and wrap it up in wax paper then keep it in a re-purposed dairy milk bag as she still does today. See in Ontario, milk comes in bags more often than jugs or cartons. Might seem strange but it’s worth clearing up in order to understand the whole milk bag thing. A very Grandmotherly thing to do I suppose, save bags and containers to make use of them elsewhere. Anyways that bag of delicious Lemon Loaf would not remain in it’s place on the kitchen counter for long. It would disappear slice after yummy slice until we made short work of the dessert.

Lemon Cake
I multiplied this recipe by three to make a three layer cake. Multiply at your leisure.

Source: My family recipe.

1 1/2 cup flour
1 tsp baking powder
1 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 eggs
1/2 cup milk
Zest of 1 full lemon
Juice of 1 full lemon
1/4 cup granulated sugar for glaze

Printer-Friendly Version

Preheat the oven to 350 degrees and position a rack in the center. Butter and flour a round 9 inch cake pan and set it aside.

Combine flour, baking powder and salt in a small bowl. In a larger bowl blend together the sugar, butter and eggs with an electric mixer on medium speed. Add the milk and zest then mix further. Add the flour mixture to the bowl and blend it until it’s smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.

Pour it into the prepared cake pan and smooth the top to with a rubber spatula. Bake it for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean and the top is a light golden brown. Let them cool off on a rack at least 10 – 15 minutes before you start layering.

Repeat this twice for a three layer cake and set aside the lemon juice and reserved sugar for now.

Lemon Cream Cheese Icing

Source: Joy the Baker’s Lemon Whoopie Pies.

1/3 cup unsalted butter, softened
3/4 cup cream cheese, softened
1 tsp vanilla extract
1 tsp lemon zest
2 tbsp lemon juice
2 3/4 cup powdered sugar

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. She says to refrigerate the icing before using it to stiffen it but with this recipe it’s nice to have it soft and runny to have a nice dripping effect down the cake layers.


Assembling the Cake:

Mix the lemon juice and sugar then heat it until the sugar dissolves (juice from 1 lemon and 1/4 cup sugar for one cake layer, multiplied by 2 for each layer). Level off each cake layer with a long serrated knife. Flip the first layer upside down and place it on the serving plate. Poke holes into the top of the cake using a fork or toothpick.

Spoon the juice mixture evenly over the top letting it soak into the holes. Make sure to leave enough of the juice for each layer. Then spread a thick layer of raspberry jam over top for the filling. Gently place the next levelled layer upside down on top of this and repeat the previous steps. For the top layer omit the jam step and after the juice soaks in spread the cream cheese icing as desired. Sprinkle with fresh raspberries and enjoy!

Crêpes and Cookies.

Yesterday was my birthday. I’ve had a few birthdays and they’ve all been pretty great. No complaints here. Well there was that one birthday when a few of my friends left the party early. Something about not wanting to play hide-and-go-seek. I think that was my seventh birthday and to this day I still don’t remember their names so I guess I’m over it.

But this birthday, this birthday was different. For starters it’s my first birthday I got to spend here in Edmonton with my sweetheart Lee and his beautiful daughter Sable. Then there was a sweet surprise I woke up to that morning.

It started out like most mornings. I woke up to my hungry cat Jaden whining at me. I texted Lee good morning and got a message back. Then I groggily went downstairs to feed the cats, Jaden’s water dish in hand. When I rounded the corner into the kitchen there was Lee making me strawberry banana crêpes with a bouquet or flowers. He was very much not at work and very much upset that I’d woken up early and foiled his breakfast in bed plan. He’s so cute when he pouts.

So of course I take over making the crêpes. I often do that in the kitchen. I don’t mind. It’s nice to think about Julia Child before 9am. I think I’ve decided that crêpes are my favourite breakfast food. Strawberry, banana, Nutella crêpes topped with whip cream of course. Aren’t they glorious?

And that’s not all. What do most people do on their birthday? Why, invent cookies of course! What, you mean you don’t do that too? Well I did. When I started creaming butter and sugar together I had a fleeting thought, several in fact, about how tainted my birthday was going to be if these cookies didn’t turn out exactly – no better – than I planned. What was I going to do with myself when I took these crunchy, malformed, half burned disappointments out of the oven? I was going to cry, that’s what I was going to do. Why wouldn’t I take it personally? Food is very personal.

Good thing I didn’t have to worry about that. Yesterday was also the birthday of Chocolate Orange Love cookies and I am their proud mother.


Chocolate Orange Love Cookies
Makes about 2 dozen cookies.

Source: My own imagination.

1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
2 tbsp orange zest
2 tbsp orange juice
2 ounces semisweet chocolate

Printer-Friendly Version

Preheat your oven to 350 degrees and position a rack in the middle. Line a baking sheet with parchment paper and set it aside.

In a small bowl combine flour, baking soda, baking powder and salt. In a larger bowl using an electric mixer on medium speed cream together butter and sugar. Add the egg, fresh orange zest and orange juice then beat a little longer. Add the flour mixture and mix until it’s smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.

Scoop about 1 heaping tablespoon of batter per cookie onto the prepared baking sheet to make medium sized cookies. Leave about 2 inches of space between each cookie. Bake for about 10 – 11 minutes or until the edges turn a light golden brown.

After they’ve cooled on a rack melt chocolate then with a spoon drizzle it over top of each cookie until you’re satisfied with the chocolatey goodness. Let that set a while longer (if you can contain your excitement) then enjoy! When the shine of the chocolate turns matte you know they’re good to go. I refrigerated mine for an hour or two then transferred them to the cookie jar.