You know those Terry's Chocolate Oranges that are always in abundance during the holiday season? We made cookies that taste exactly like those. But they're better. Because we also added salt. Sweet plus salty is the best combination.
Last week it was cookies dipped in dark chocolate, this week we're dipping them in milk chocolate. You really can't go wrong when you're dipping cookies in chocolate.
We used a slice and bake style method for these cookies. You make the dough ahead of time, roll it into small logs, and then place it in the refrigerator until you're ready to bake. This means that you can have the dough ready to go for last minute visitors, or if you don't feel like having two dozen milk chocolate dipped cookies just lying around your house. We've got your back.
Once the dough has chilled, these cookies come together in a flash. You simply have to slice the cookies into equal sized discs and then pop them in the oven for about 12 minutes. The next step is to dip them into some melted milk chocolate, sprinkle them with sea salt and then let the chocolate set.
These are show stopping cookies for your next holiday get together or family gathering. The combination of refreshing orange and rich, decadent milk chocolate is a surefire win and one that will have people begging you for this recipe!
Salted Orange Milk Chocolate Dipped Cookies
3/4 cup (170g) salted buter, softened to room temperature
2/3 cup (133g) packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 cups + 2 Tbsp. (266 g) all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
zest from 1 medium navel orange
2 Tbsp. orange juice
226 g milk chocolate (preferably not chocolate chips- they don't melt as well as other chocolate)
sea salt for sprinkling on top
1. In a large bowl, beat the butter, sugar, and orange zest together until light and fluffy. Beating in the zest at this stage really brings out the flavour in the zest! Beat in the egg and vanilla until fully combined.
2. In a separate bowl, whisk together the flour, cinnamon, and salt until combined. Slow mix the dry ingredients into the wet ingredients until totally incorporated. Beat in the orange juice and mix to combine.
3. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each into a roughly 8-inch log. The measurements don't need to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days.
4. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
5. Remove logs from the refrigerator. SLice each log into 12 equally thick cookies and place cookies onto a parchment-lined baking sheet about 2-inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
6. Melt the milk chocolate in a double boiler or in the mircrowave. If using the microwave, melt in 15-20 second increments, stirring after each increment until completely melted and smooth. Dip each cookie into the chocolate and place onto a parchment-lined baking sheet. Sprinkle with sea salt if desired, then let set for a couple of hours so the chocolate re-solidifies. Enjoy!
Inspired by this recipe.