chewy triple chocolate citrus cookies
these chewy triple chocolate citrus cookies are full of bright citrus flavor from both orange zest and orange extract. the chewiness comes from the egg yolk only base that has me rethinking everything I thought I knew about cookies! brown butter and three kinds of chocolate enhance and round out this rich, citrus infused cookie.
- 10 tbsp (141g) unsalted butter, browned (reduced down to 113g) and cooled to softened butter sub with 1/2 c (113g) unsalted butter, room temperature
- 1 1/4 c (150g) all purpose flour
- 1/2 tsp (1.25g) cornstarch
- 1/2 tsp (3g) baking soda
- 1/4 tsp "pinch" of salt
- 3/4 c (150g) light brown sugar
- zest of one medium orange
- 2 (36g) large egg yolks, room temperature
- 1/2 tsp (3ml) vanilla extract
- 1 tsp (3ml) orange extract
- 1 c (140g), 5-6oz. white, milk and dark chocolate, evenly chopped use any combination you like
Make brown butter the day before or about 1-2 hours before you plan to make the cookies. It will need 60-120 minutes to cool enough to become the texture of softened butter. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature and transfer to the fridge for an additonal 60-90 minutes (1-1.5 hours). Butter should be texture and temperature as solid butter at room temperature.
Whisk the flour, cornstarch, baking soda and salt in a mixing bowl until well combined. Set aside.
In the bowl of a stand mixer with paddle attachment (or hand mixer with beaters in a large mixing bowl), mix the sugar and zest together until it resembles wet sand. At medium high speed this takes about 30-60 seconds.
Add the softened browned butter to the orange sugar. Beat on medium high speed until light and fluffy, about 4-5 minutes.Add the egg yolks and extracts one at a time, beating well on low for about 20 seconds before adding the next. On the lowest setting or by hand, add in the dry ingredients to the wet 1/2 at a time. Mix until a few flour streaks remain before adding the next 1/2. Fold in the chopped chocolate. Cover the cookie dough with plastic wrap. Chill the dough in the fridge for 1-2 or up to 48 hours. The longer the cookie chills, the more the flavors will develop. Just make sure to keep it covered. Pull dough out about 15 minutes before you plan to bake to allow the dough to soften.
Preheat the oven to 350 F. Line 1-2 large baking sheets with parchment paper. Set aside.
Scoop dough using a 2-3 tbsp capacity cookie scoop. Place each dough ball on the prepared cookie sheet about 2" apart.
Bake cookies in a 350 F / 177 C oven for 12-15 minutes or until the edges are set and golden brown. The center will look slightly underbaked.
Cool cookies on the cookie sheet for 5 minutes before transfering them to cool completely on a cooling rack.
brown butter: browning the butter causes some of the water to be lost in the form of steam. by adding an additional 2 tbsp per 1/2 c of butter needed, this "water weight" is accounted for in this recipe. meaning, you will need 10 tbsp unsalted butter to start and will end up with 1/2 c (8tbsp) browned butter at the end. if you would like to skip this step and use regular butter, use 1/2 c (8tbsp) at room temperature.
A food scale is very useful for making big batches of brown butter. simply brown 2-3 pounds of butter at once. pour the cooled to room temperature butter into a heat/air proof storage container. chill in the fridge for several weeks. slice off and weigh the amount of butter you need for the recipe. treat as you would regular butter for bringing to room temperature, freezing or melting.