Wednesday, January 29, 2020

Recipes Dark Chocolate Cranberry Orange Slice & Bake Cookies

Love chocolate and orange? Then you’re going to go crazy for these easy slice n bakes! Studded with dried cranberries and fresh orange zest, the baked cookies are dunked in a thick robe of dark chocolate! They’re moist, buttery, and basically melt in your mouth!

Last year I realized that although this website features TONS of cookie recipes, it somehow had no slice and bake cookie recipes! Can you believe that?! Such an oversight!

Because we all know slice and bake cookies are the bomb! So I decided to take action… and slowly but surely, we’re bulking up the cookie section with LOTS of slice & bake options. In January I shared some Dark Chocolate Pistachio Slice and Bake Cookies that have already become a fan favorite!

Shortly after, these delightful Butter Pecan Slice and Bake Cookies joined the team! And today, I’m teaching you how to make Dark Chocolate Cranberry Orange Slice and Bakes!!! And while I don’t like to play favorites (especially when it comes to cookies lol!), I admit this recipe definitely has a special place in my heart! And will be on heavy rotation throughout the holiday season.
Easy. Pretty. And SO delicious! Like, what’s not to love?!

  • 4 ounces unsalted butter, softened to room temperature
  • 1 teaspoon orange zest, finely grated 
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract 
  • 1 large egg, at room temperature
  • 1 and 1/2 cups all-purpose flour
  • 1 cup dried cranberries 
  • 8 ounces dark chocolate, chopped
  • Turbinado sugar, optional 
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter, orange zest, and sugar and beat on medium-high speed until pale and fluffy. Add in the vanilla. Add in the egg and beat until combined. Add in the flour and dried cranberries and beat until just combined. Your dough should be stiff. 
  2. Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that's roughly 2" in diameter. Roll each log in turbinado sugar, if using. Then wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
  3. When you're ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat baking mat.
  4. Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4" rounds.
  5. Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden.
  6. Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing. 
  7. In the meantime, make the chocolate coating. 
  8. Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
  9. Dip each cookie halfway into the chocolate then return to the lined baking sheet.
  10. Sprinkle with turbinado sugar or additional orange zest, if desired.
  11. Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator.
  12. Once set, serve and enjoy! These are really good with coffee or tea.


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