Sparkling chocolate orange crinkle cookies

Name: Sparkling chocolate orange crinkle cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 18
Ingredients: 30 g cocoa powder; 50 g caster sugar; 50 g light brown soft sugar; 40 g unsalted butter, melted; 1 Waitrose medium British Blacktail Egg; 90 g plain flour; ½ tsp baking powder; ¼ tsp fine sea salt; 1 orange (scrubbed), zest; 75 g milk chocolate, chopped; 30 g icing sugar; Cake Décor Gold Glitter Spray (optional)

Reminiscent of the choc orange so often found at the bottom of Christmas stockings, these gorgeous little cookies have a beguilingly chewy texture. For full festive impact, go wild with the glitter spray.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes18 -20 cookies
CourseSnack
Prepare30 mins
Cook10 mins
Total time40 mins
Pluschilling and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

30g cocoa powder
50g caster sugar
50g light brown soft sugar
40g unsalted butter, melted
1 Waitrose medium British Blacktail Egg
90g plain flour
½ tsp baking powder
¼ tsp fine sea salt
1 orange (scrubbed), zest
75g milk chocolate, chopped
30g icing sugar
Cake Décor Gold Glitter Spray (optional)

In a large mixing bowl, use an electric hand mixer to beat the cocoa powder, sugars and butter until smooth. Beat in the egg until combined. Sift in the flour, baking powder and salt, then sprinkle over the orange zest and chocolate. Use a spatula to stir the mixture into a soft dough. Cover and chill for 2 hours (or up to 4 hours).
Preheat the oven to 190°C, gas mark 5. Line 2 baking trays with baking parchment. Sift the icing sugar onto a large plate. Scoop heaped teaspoons of the dough, roll them into balls, then roll each one in the icing sugar to evenly coat. Arrange on the prepared baking trays, leaving space between them. Generously mist the cookies with the gold glitter spray (if using). Bake for 5-8 minutes until spread slightly and crackled on top. Leave to cool and firm up on the trays for 10 minutes, then transfer to a cooling rack. These are delicious warm or allow them to cool completely. Store in an airtight container for up to 6 days.

Typical values per item when made using specific products in recipe