Ingredients:

  • 225g unsalted butter, softened
  • 100g granulated sugar
  • 2 large Navel oranges, zested
  • 300g all-purpose flour
  • 40g Dutch-processed dark cocoa powder
  • 0.25 tsp fine sea salt
  • 150g dark chocolate (60-70% cocoa solids)
  • 1 tsp coconut oil

Instructions:

  1. Place the granulated sugar and fresh orange zest in a mixing bowl. Use your fingertips to rub the zest into the sugar for 2 minutes until fragrant and the sugar resembles damp sand.
  2. Add the softened unsalted butter to the citrus sugar. Cream them together using a mixer until the mixture is pale and aerated.
  3. Sift the all-purpose flour, dark cocoa powder, and sea salt into the creamed butter mixture. Mix on low speed until a cohesive dough forms, being careful not to overwork the gluten.
  4. Shape the dough as desired and place on a baking sheet. Utilize the 'Flash-Chill' technique by placing the dough in the freezer for 10 minutes to solidify the fats.
  5. Preheat oven to 325°F (160°C). Bake the cookies for 15 minutes until the edges are set and the surface is matte. Transfer to a wire rack to cool completely.
  6. Melt the dark chocolate and coconut oil together until smooth. Dip half of each cooled cookie into the chocolate and top with optional candied peel.