I’m dreaming of one thing this Christmas, and it’s these cookies. Three different kinds of chocolate — including Terry’s chocolate orange — folded through crumbly cookie dough and topped with sprinkles of sea salt. These cookies are the perfect Christmas Eve project, and they make great gifts. I’ve also been told they’re especially fab alongside a glass of ice cold oat milk, but I wouldn’t judge you for pairing them with these Salted Caramel Cold Brew Cocktails either.
If you’ve been around here for a while, these may look a tad familiar to you. I’ve shared this recipe online before — years ago — but that was pre-rebrand and so the recipe disappeared. I’ve since tweaked the recipe a little, and upgraded ovens, so this recipe is totally new and improved and SO worth sharing. I hope you love it.
Salted Chocolate Orange Cookies
[ makes twelve ]
200g soft butter
200g coconut sugar
1 large egg
70g cacao powder
275g self-raising flour
a dash of almond milk
100g chopped milk chocolate
100g chopped white chocolate
100g chopped Terry’s Chocolate Orange Minis
flaky sea salt
Preheat oven to 180º Celsius.
Line three trays with baking paper.
Mix together butter and sugar with a wooden spoon until creamy and well combined.
Crack in the egg and mix.
Add in the dry ingredients and fold until combined.
If the mixture is looking a little dry, you can add in the dash of almond milk at this step.
Next, fold in the chocolate.
Using your hands, make twelve balls of cookie dough, placing four cookie dough balls on each sheet with plenty of space around them to allow for spreading.
Baking one tray of cookies at a time, place the cookies in the oven and cook for 10 minutes.
Once you remove the cookies from the oven, give them a healthy sprinkle of flaky sea salt.
It’s important to note that when you remove the cookies from the oven, they won’t look done — at all — but trust the process and leave the cookies to cool on the tray for 30 minutes and they will harden and set to perfection.
