Triple Chocolate Orange Swirl Cookies
The classic flavour combination in these triple chocolate orange swirl cookies make them incredibly delicious with a soft and yielding texture punctuated with chocolate chips.
Servings: 12 cookies
Equipment
- 2 baking sheets
- baking parchment
Ingredients
For the orange flavoured dough
- 100 g (3½oz) butter softened
- 100 g (3½oz) golden caster sugar
- ½ teaspoon orange extract
- 1 egg yolk
- 200 g (7oz) self raising flour
- 2½ tablespoons milk
For the chocolate dough
- 100 g (3½oz) butter softened
- 100 g (3½oz) golden caster sugar
- 1 egg yolk
- 150 g (5oz) self raising flour
- 3 tablespoons cocoa powder
- 50 g (2oz) plain or milk chocolate chips
- 2 tablespoons milk
To complete
- 50 g (2oz) milk or dark chocolate, broken into pieces
Instructions
To make the orange flavoured dough
- Beat together 100g (3½oz) butter and (3½oz) sugar until very pale and fluffy. Then beat in 1 ½ teaspoons orange extract. Add the egg yolk and 2 tablespoons of milk and beat again.
- Sieve 200g (7oz) flour into the mixture and mix together to form a soft slightly sticky dough adding the additional milk if required. Work in a further half tablespoon of milk if needed. Set aside.
To make the chocolate dough
- Beat together 100g (3½oz) butter and (3½oz) sugar until very pale and fluffy. Then beat in the egg yolk and two tablespoons of milk. Sieve 150g (5oz) flour and 3 tablespoons cocoa powder into the mixture and add the chocolate chips. Again mix the ingredients together to form a soft slightly sticky dough adding the additional milk if required. Work in the remaining tablespoon of milk if needed. Set aside.
To make the cookies
- Place a piece of baking parchment on the work surface and place the orange dough on top. Cover with another sheet or [parchment and use your hand to flatten and shape the dough into a rough oblong. Then use a rolling pin to roll it out to about 25cm x 20cm ( 10x8 in). Set aside.
- Repeat with the chocolate dough making it slightly wider,
- Remove the top piece of greaseproof paper from both of the shaped doughs. Place the chocolate dough with its long edge nearest to you. Then place the orange dough on top.
- Keeping the long edge nearest you roll up the dough into a sausage shape, using the parchment to help you do this.
- Wrap the sausage shaped dough in the parchment and chill for at least 30 minutes.
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Use a sharp knife to cut the dough into slices, about 2cm (¾in) thick. Place onto a lightly greased baking sheet, spacing them well apart to allow them to spread. Bake for about 12 - 15 minutes, swapping the baking sheets around after 10 minutes of baking.
- Allow to cool for 5 minutes to firm up slightly before transferring to a wire rack to cool completely.
To complete
- Melt 50g (2oz) chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the cooled biscuits and allow to set before serving.
Notes
Cook’s Tips
- I used the full quantity of milk listed in the ingredients. You're likely to need slightly more milk in the chocolate dough compared to the orange-flavoured dough.
- Use the parchment paper to help roll the two doughs together in much the same way as you would a swiss roll.
- The dough should easily unwrap from the parchment paper after sufficient chilling. Chill a little longer if you find that the dough is still tacky.
- See post above recipe for more tips and variations.
- The cookies will keep in an airtight container. in a cool place for up to 1 week.
- Freeze for up to 3 months.