Terry's Chocolate Orange Chunk Cookies

Terry's Chocolate Orange Chunk Cookies

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I think this is a brilliant idea for the Holidays and one that would be a total hit at any Christmas party. Taking inspiration from what we jokingly call at our house, Dead Bunny Cookies made from using leftover Easter chocolate to make chocolate chunk cookies, these delicious treats are made from that popular Christmas favorite, the Terry's Chocolate Orange. We plan on making the dough ahead of time and freezing individual portions of cookie dough to bake as many or as few as we want  when folks drop by for Christmas visits. Imagine being served one of these chewy, crispy chocolate orange chunk cookies at a Christmas party. I predict that would be a major hit at any gathering!

Makes about 18 large cookies

 

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups roughly chopped Terry's Chocolate Orange

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chunks of Terry's Chocolate Orange.

Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. I like to reserve a few pieces of chocolate to poke into the top of the cookie dough portions which makes them even more visually appealing. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chocolate chunk cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

To freeze individual portions of cookie dough roll the dough in about 1 1/2 inch balls and lay them on a piece of parchment paper or waxed paper on a cookie sheet then press down slightly with the heel of your hand. Freeze them completely before storing them in an airtight container. Separate the layers of cookie dough balls with waxed paper or parchment paper. To bake place the frozen portions on a parchment lined cookie sheet and let them thaw at room temperature for 20-30 minutes before baking as usual. Baking times may be a couple of minutes more so watch them closely.