Chocolate Orange Sandwich Cookies

The recipe, step by step

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.

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.

• Vanilla – I use Taylor & Colledge vanilla products, they add a delicious taste to your recipes and enhance the other ingredient flavours: pure vanilla extract, 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.

• Salt – I highly recommend adding a good pinch of fine sea salt to your biscuit dough. It may seem unusual in a sweet recipe, but salt helps balance the sweetness, soften any bitterness and bring out the flavour of ingredients such as chocolate, vanilla, citrus and spices. It should not make the biscuits taste salty; it simply makes every flavour brighter and more rounded.
  I like to use Maldon Sea Salt flakes or Cornish Sea Salt, crushed finely before adding, but any good-quality fine sea salt will work well. Do not be tempted to leave it out—it is often the small ingredient that makes the biggest difference.

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.

Nutrition

Serving: one cookie

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

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.

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.

Made it?

Share it from your kitchen

Save the recipe or share it with someone who would enjoy making it too.

Facebook Pinterest Email