Yield: Yields about 5 dozen cookies.
Make Ahead Tips
The balls of dough may be frozen before baking for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.These cookies are fragile when hot, so be sure to let them cool on the cookie sheet for 5 minutes.
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These are my daughter's favorite cookies. I have made them for years and they are always a hit. I use the darkest chocolate I can find.
I made these exactly as written. Love the orange with the chocolate. They were good cookies but not great. Be sure not to over bake - they should be slightly underbaked - they will continue to set as they cool.
These are very good cookies with interesting taste and inside/outside textures. I didn't have any oranges so I used 2 tsp of orange extract and it brought a good match to the chocolate but could have slightly overwhelmed the chocolate taste. Also used white chocolate for the chopped chocolate and added 1 tsp of instant espresso coffee to enhance the flavor. I found I could work with the dough without the need to chill it. I may make these again but maybe without the orange.
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