• Prep Time: 15 minutes
  • Cooking Time: 8 minutes
  • Serves: 50

Chocolate Orange Cookies

  • Recipe Submitted by on

 Ingredients List

  • 420 g / 3 cups all-purpose flour
  • 105 g / 1 cup cocoa powder, sifted
  • 1 g / 1/4 tsp salt
  • 10 g / 2 1/2 tsp baking powder
  • 225 g / 1 cup + 2 tsp butter
  • 250 g / 1 1/4 cup granulated sugar
  • Grated zest of 1 blood orange
  • 1 egg plus 1 yolk
  • 90 g / 1/2 cup candied blood orange peel, finely chopped


Sift the flour, cocoa powder, salt and baking powder in a medium-size mixing bowl.

Cream the butter, sugar and orange zest until light and fluffy. Add the egg and yolk and mix well. Gradually add the flour mixture and the peel, mix at low speed until well combined. Wrap the dough in plastic film and refrigerate for 30 minutes.

Transfer to a lightly floured work surface. Shape the dough into two logs 5 cm / 1 1/2 inches in diameter, taking care not to incorporate too much flour. The logs can be frozen for up to 2 months wrapped in parchment paper and plastic film.

To bake, preheat the oven to 180°C / 350°F.

Slice the logs into 5-mm / 1/4-inch-thick slices. Evenly space them on cookie sheets lined with parchment paper, leaving 2 cm / 3/4 inch between each cookie. Allow the dough to come to room temperature before baking 7–8 minutes.

If you want to make these cookies really special, drizzle them with melted chocolate and garnish with more finely chopped candied peel.

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