Rosa’s Chocolate Orange Cookies

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Show this recipe for Chocolate Orange Cookies to your loved ones, and you might just be in luck.

Jo’s latest book, The Flexible Baker delivers 75 delicious recipes with adaptable options for gluten-free, dairy-free, nut-free and vegan bakes. Inside you’ll find a wide-range of bakes including sweet & savoury, cakes & traybakes, biscuits & cookies, pastries, puddings and deserts. Each recipe also includes flexible adaptations that can help cater for a variety of allergies, intolerances and lifestyle choices. We’ve chosen to feature Rosa’s Chocolate Orange Cookies, a recipe cooked often by Jo and her daughter, which all family members should enjoy.

The Flexible Baker by Jo Pratt, £20 White Lion Publishing. Photography Malou Burger.

Rosa’s chocolate orange cookies

I had to include these in the new book, as out of all the baking that’s done in my house these are probably made the most. My daughter, Rosa, has perfected the recipe over time and can now pretty much make them with her eyes closed. They have that perfect soft chewy texture and rich buttery flavour a cookie should have and can easily be customised with your favourite treat.

Prep 15 minutes / Cooking 7–9 minutes / Makes 16

Ingredients

125g butter, softened

115g soft light brown sugar

115g caster sugar

finely grated zest of ¼ orange

1 egg, beaten

1 tsp vanilla bean paste

225g self-raising flour

½ tsp flaked sea salt

200g milk chocolate chunks

Method

Heat the oven to 200°C/180°C fan/gas 6. Line two baking trays with baking parchment.

In a large bowl, beat together the butter, sugars and orange zest until light and creamy. Add the egg and vanilla, beating until combined.

Mix in the flour, salt and chocolate chunks until you have a dough.

Roll into 16 walnut-size balls and put on the baking tray spaced well apart to allow for spreading, baking in batches if necessary.

Bake for 7 minutes for a soft-baked cookie or leaving a couple of extra minutes for a firmer crunch. Cool for a few minutes on the trays before transferring to wire racks to cool.

Flexible

Flavour swap: as an alternative to the chocolate chunks in the recipe you can add your favourite chocolate treats into the cookie dough instead: 200g/7 oz smarties, M&M’s, chocolate orange, white chocolate, dark chocolate or caramel bar broken into chunks, Maltesers, mini marshmallows (just a couple of handfuls), toffee pieces all work well.

Image: Malou Burger

Buy your copy of The Flexible Baker here.

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