An incredibly decadent way to start the week.
1 cup plus 2 and 1/2 tablespoons flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces semi-sweet chocolate, chopped + 7 ounces semi-sweet chocolate chopped
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon orange zest
2 large eggs, at room temperature
2 tablespoons whole milk
1/3 cup candied oranges, chopped
Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
In a large, microwave safe bowl, combine the 6 ounces of semi-sweet chopped chocolate and butter. Heat them in the microwave for 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars and orange zest. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
Add the dry ingredients into the wet ingredients, and stir to combine. Do not to over mix.
Fold in the 7 ounces of chocolate and candied orange zest stirring until everything is just combined.
Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, reducing the oven temperature to 300 degrees after you’ve put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. Press a few extra chocolate chunks on top of the warm cookies, if desired. Allow cookies to completely cool on the baking sheet before serving.
I worked with this recipe from Baker By Nature.