Chocolate & Candied Orange Peel Cookies

This easy variation on our classic chocolate chip cookie levels up with two forms of chocolate and a sophisticated citrus bite. Italian mother approved! 

Orange and chocolate is an exceptionally polarizing flavor combination: You either love it with a harlequin passion, or are completely mystified by the paring of sweet and bitter. We're firmly in the former camp, since we've never met a sweet and bitter thing we didn't love. (Is it Aperol Spritz season yet?)

For people in the latter category, the stellar thing about this recipe is its flexibility. Just swap out the candied orange peel for half a cup of chopped fruit of your choice, and your custom cookie creation, sans citrus, is complete. Here we go!

 

Chocolate and Candied Orange Peel Cookies

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups granulated coconut flower nectar

1 cup butter at room temperature

2 tsp vanilla

2 eggs

1 cup milk chocolate, chopped

4 oz good quality milk chocolate, roughly chopped

4 oz good quality dark chocolate, roughly chopped

1/3 cup diced candied orange peel

 

   

1. Prep a cookie sheet with parchment paper or a light coating of butter or oil.


2. Combine flour, baking soda and salt in a large bowl; whisk to thoroughly combine.

3. In a separate bowl, ideally a standing mixer, place room-temperature butter and fine grain coconut flower nectar. Cream butter and sugar on medium speed for 4-5 minutes, until mixture is light in color and about doubled in size.


4. Add vanilla and one egg; mix until combined. Add second egg and thoroughly mix again.

5. Add flour mixture in two batches, mixing gently and just until combined. Do not overmix.

6. Gently fold in both types of chopped chocolate and candied orange peel.

7. Drop batter in rounded tablespoons (think ping pong balls) about two inches apart on your prepped cookie sheet. Flatten slightly, sprinkle with fleur de sel, then refrigerate for at least 1hr or overnight.

8. In an oven pre-heated to 350 degrees, bake cookies for about 14 minutes. Cookies will be darker at the edges, and lighter in the middle. Cool completely and store in an airtight container.