Soft chocolate cookies with orange zest

I love the combination of chocolate and any fruits: strawberries, coconut, bananas, and even dry mangoes. My favorite pair is chocolate and orange, though. Whenever I’m making chocolate chip cookies or brownies and I have an orange on hand, I’d take out my zester and sprinkle in a couple of tablespoons of the zest. I also used to be obsessed with the Milano cookies from Pepperidge Farm, especially the orange one:

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If you don’t have a zester, I highly highly recommend on getting one. It’s incredible what just a little bit of zest can do to your cooking and baking. The best zester I’ve ever used is the one from Microplane. For less than fifteen dollars, it made grating and zesting actually fun for me.

So here’s the recipe: not only it’s delicious and no-fail, but it’s also super easy. Three bowls — that’s all you need! (I even have one-bowl recipes.)

Soft chocolate cookies with orange zest

Makes two dozens, 1.5″ wide

8 oz. (230g) of chocolate of your choice

1/3 cup (40g) of All-purpose flour (cake flour works fine)
1/4 tsp of Baking powder
A pinch of salt

Zest of One orange (or two if you’d like!)
Two Medium to Large eggs
1/2 cup (100g) of Sugar

A little butter for greasing

Preheat: 350 Fahrenheit (180 Celsius)

Bowl One: Melt the chocolate over a hot water bath.

Bowl Two: Sift the flour, baking powder, and salt.

Bowl Three: Cream the eggs and sugar. Mix in the zest.

Combine Bowl One and Three. Make sure the chocolate isn’t too hot. Whisk quickly.

Add Bowl Two to the mixture. Using a spatula, mix in the dry ingredients until just combined. Don’t overmix!

Drop by round tablespoon onto a slightly greased baking sheet and bake for 10-12 minutes. Don’t over bake if you want the soft texture.

Enjoy!

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