Living in Norway I’ve noticed a few differences in the common flavors people like to have in their desserts. For example, my favorite FAVORITE dessert flavor back home in the US was (and is) chocolate and mint. Chocolate chip mint ice cream, Keebler grasshopper cookies, mint Milanos, York peppermint patties, and let’s not forget the mother of all chocolate mint desserts: Girl Scout Thin Mints. I’m going to start drooling just thinking about these! In Norway, however, chocolate and mint is not so common. So far, I’ve only found After Eights and a mint chocolate ice cream that was, disappointingly, not green (I don’t know why that really matters but it does!). Unlike the US, the favorites here tend to be marzipan and chocolate/orange. Although neither of those flavors are particular favorites of mine, I thought I’d give the chocolate/orange a shot, and was pleasantly surprised with the result! I think these are my in-laws’ new favorite!
Chocolate Covered Orange Cookies
Yields about 30 cookies
For the cookies:
1 stick (113 grams) butter, at room temperature
1 cup granulated sugar
1/4 cup brown sugar
1 tsp. baking soda
1 tsp. vanilla extract
2 tbsp. orange zest
2 tbsp. fresh squeezed orange juice
2 1/4 cup all purpose flour
For the topping:
3 bars (300 grams) dark chocolate
Start by preheating your oven to 350* Fahrenheit (175* Celsius). In a large bowl, cream the butter, then mix in the sugar until the mixture resembles clumps of sand. Add the egg and beat until the mixture becomes smooth and there are no longer any lumps. Add the baking soda, vanilla extract, orange zest, and orange juice, and mix until everything is well incorporated. Add the flour one cup at a time, mixing between each new addition. Continue adding flour until the dough can be pinched between your fingers with minimal sticking. Roll the dough into small balls (about 1″-1 1/2″ in diameter) and place them on baking sheets, about 8 to a sheet. Bake for about 10 minutes until the underside is golden brown. Remove them from the oven and let cool for a few minutes before removing to a cooling rack.
Once the cookies have cooled all the way, set up an area with wax/parchment paper to do the dipping. I used dark chocolate for my cookies, but you can easily vary the recipe by using white or milk chocolate. In a small bowl, melt the chocolate until smooth, adding a little vegetable oil if necessary to thin the consistency. One cookie at a time, dip the cookies halfway into the chocolate, letting any excess chocolate drip off before setting them to dry on the wax/parchment paper. Let harden before removing and packing.