Chocolate Orange Sandwich Cookies
Warning!! These chocolate orange sandwich cookies are extremely moreish! I love these cookies as they are irresistible and have a rich intense chocolate orange centre.
These cookies really make an extra special indulgent treat and can even be enjoyed on their own without the chocolate filling. I make them a little smaller than my usual cookies, but don’t worry it just means there are more of them 🙂
Plus, you can make them all year round for any occasion.
If you like this sandwich cookie recipe you might also like my raspberry pistachio biscuit.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
RECIPE HIGHLIGHTS
- EASE: Easy
- GREAT FOR: picnics, valentine’s day, parties, afternoon tea or family and friends around
- TASTE: Sweet, rich, orange and chocolaty.
- TEXTURE: Soft with fudge brownie like centre and crisp edges.
- QUANTITY: 18 cookies
- TIME: 36 minutes
INGREDIENTS
For this chocolate brownie cookie recipe all you need are these 11 ingredients:
- Dark chocolate plus orange flavoured – any good quality chocolate works well for adding flavour and richness.
Flavoured recommendations: Lindt Excellence dark orange or Raspberry chocolate bar
- Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
- Medium eggs – build structure and richness to this recipe. Make sure they are at room temperature before use.
- Light brown sugar – adds sweetness, structure and caramel flavours.
- Caster or granulated white sugar – adds sweetness and structure.
- Pure vanilla extract paste – adds flavour and enhances the other ingredient flavours in the recipe.
– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.
- Plain or all-purpose flour – to build a structure
- Cocoa powder – adds a rich chocolate flavour and builds structure.
Cocoa recommendations: Dr. Oetker fine dark cocoa powder or not as dark – Sevenhills wholefoods organic cacao powder
- Baking powder – increases the volume and lightens the texture during baking.
- Ground almonds – adds flavour, moisture, texture and structure to the recipe.
- Cream – creates a soft, creamy truffle-like texture when mixed with chocolate for the ganache filling.
TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS CAN I MAKE?
This recipe is very versatile and you can have fun trying different flavour twists in both the cookies and the filling!
Here are a few suggestions:
- Try adding 100g of white or dark chocolate chips to the cookie dough.
- Peanut butter or any other type of nut butter makes a great filling to sandwich these cookies together.
- Vanilla cream cheese filling: Mix together 50g icing sugar with 200g cream cheese or mascarpone and 1 tsp vanilla extract until smooth. Assemble the cookies by piping one cookie with the filling and then sandwich with another cookie.
- Coffee flavoured chocolate filling: Add 1 tsp of instant espresso powder to the milk after boiling.
If you experiment, I would love to know how you get on and share it with the other readers.
NUTRITION
Serving: one cookie
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These cookies are best enjoyed on the day of baking. Store them in an airtight container for up to 3 days, they will soften as time goes by.
Freezing: These cookies can be frozen prior to baking as balls or once baked and stored in an airtight container. I do not recommend freezing them with the ganache.
EQUIPMENT SUGGESTIONS
For this recipe, it is optional to use a stand mixer, but can easily be made without.
This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.
I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.
Not everyone is lucky enough to have one of these but they are useful if you do a lot of baking or making bread.
These three different size scoops are perfect for ice cream, melons and cookies.
I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.
The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
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RECIPE TIPS
Every oven is different, so try to take the cookies out of the oven just before they look fully baked. The residual heat will set the centres as they cool, and you will get the soft, fudgy texture you’re looking for. If they overcook, they will be very dry.
The cookies will be very soft, so allow them to cool on the baking trays for at least 12 minutes before transferring to a wire rack to cool completely.
For perfection, you can use a round biscuit cutter to mould the cookies into the perfect shape.
Chocolate Orange Sandwich Cookies
INGREDIENTS LIST
- 200 g dark chocolate (minimum 50% cocoa solids)
- 100 g butter
- 2 medium eggs
- 100 g light brown sugar
- 100 g caster sugar
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 60 g plain flour (all-purpose)
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 pinch fine sea salt
- 80 g ground almonds
Chocolate filling
- 200 g orange chocolate chopped
- 200 ml single cream
Preparation
- Preheat the oven 170°C fan / 375°F / Gas 5.
- Line two baking trays with baking paper or a silicone mat.
- Cookie dough: In a small heatproof bowl, add the chopped chocolate and butter, then set over a pan of gently simmering water to create a double boiler. Stir occasionally until all the chocolate has melted. Remove the bowl from the heat and set it aside to cool a little.
- In a large mixing bowl or a food mixer, whisk the eggs, sugars, and vanilla together until thick, pale & fluffy (the ribbon stage). Approximately 3-4 minutes on medium-high speed.
- Continue mixing after the egg mixture has thickened. Pour in the slightly cooled chocolate mixture and mix until nice and smooth.Add the ground almonds, sift the flour, cocoa powder, baking powder and salt into the bowl. Using a spatula, gently mix until just combined, ensuring you get all the dough from the bottom of the bowl.
- The mix will be quite wet, so place it in the fridge for 5 minutes to firm up just a little.
- Shaping: Use a one-tablespoon cookie scoop or teaspoon and place 9 cookies onto each of the prepared baking trays. Making sure to leave space between each cookie, to allow for spreading while baking.(If you want to make larger cookies use a 2 tablespoon ice cream scoop and place 6 cookies on each tray.)
- Baking: Bake the cookies for 7-8 minutes, preferably one tray at a time on the middle shelf of the oven. (If you are making larger cookies allow 9-10 minutes for baking.)Once baked, you can use a round biscuit cutter to mould the cookies into a round shape. They will be very soft so allow them to cool on the baking trays for at least 12 minutes before transferring to a wire rack to cool completely.
- Chocolate filling: Add the cream to a small saucepan and bring to a boil. Place the chopped orange chocolate into a heatproof bowl and pour the hot cream over the chocolate, stir together until smooth. Cool the filling until thick enough to pipe and then pipe some filling onto one cookie and sandwich it together with another.
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