Salted Dark Chocolate Orange Cookies

Ingredients
3/4 cup butter
2/3 cup brown sugar
2 eggs 1 for egg wash
1 1/2 tsp vanilla
2 cups flour
1/4 tsp nutmeg
Pinch of cinnamon
Pinch of salt
2 oranges 2 TBS juice + the zest
Coarse sugar I used cane sugar to roll dough in
8 ounces good quality dark chocolate
Flaked sea salt

Instructions

1. Microwave the butter for 20 seconds, to soften. Mix with electric mixer until creamed. Add the brown sugar and beat until creamed. Add ONE egg (the other is for egg wash) and the vanilla and mix until just combined.
2. Take the zest from one orange and add it to this mixture. Juice the same orange and add 2 tablespoons to the butter/sugar mixture and mix.
3. In another bowl, add the flour, nutmeg, cinnamon, and salt and whisk together. Slowly add the dry ingredient mixture into the wet ingredients, mixing between additions. I usually do this in thirds.
4. Separate the dough into two equal-ish parts, and roll them into logs. Mine were about 9 inches long by 3 inches wide (doesn't have to be exactly those measurements, though). Wrap in plastic wrap - tightly - and set them on a cookie sheet. Place in the freezer for one hour.
5. After the hour, preheat the oven to 350 degrees. Beat the second egg for the egg wash and lightly brush over the two cookie dough logs (plastic removed, obviously). Roll the dough logs in coarse sugar (use a plate or something similar for this, not your counter, to avoid extra mess). Slice into equal-sized cookies (see pictures to get an idea of how thick mine were).
6. Bake on a parchment-paper lined cookie sheet for 14-16 minutes. The edges should just be starting to brown slightly. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
7. Zest the other orange. Melt your dark chocolate and dip cookies halfway in it (although a full dunk is quite tempting!). Immediately sprinkle the dark chocolate portion of the cookie with a little sea salt and orange zest. Do this before the chocolate cools or it won't stick. Enjoy!
8. NOTES: Don't worry about baking "frozen cookies" - they won't be totally frozen after only an hour in the freezer. You can store these, wrapped in plastic wrap and sealed inside an airtight container, for up to 2 months in the freezer. If you've left these in the freezer for quite a bit longer than an hour, let them sit at room temperature to warm for a few minutes, or for a few hours in the refrigerator before slicing them.

FULL RECIPES

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