Double Chocolate Fudge Cookies with Candied Orange

chocolate fudge cookies dotted with chocolate chips and candied orange peel

5 from 1 vote

Double Chocolate Fudge Cookies with Candied Orange

A double whammy, this chocolate fudge cookie recipe is fab flavored with candied orange, the two flavors yielding serious cookie bliss!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American, Southern

Servings: cookies

Author: Jenny DeRemer

Cost: $0.12 per cookie

Equipment

stand mixer or electric mixer
baking sheet
parchment paper
wire rack

Ingredients

1 cup unsalted butter cut into small cubes
½ cup granulated sugar
1 cup brown sugar packed; dark or light
2 extra-large room temperature eggs
2 ½ cups all-purpose flour
½ cup Dutch process cocoa powder unsweetened
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon coarsely ground sea salt
1 cup semi-sweet chocolate chunks or morsels
¼ cup dark chocolate chunks or morsels
8 ounces candied orange peel diced

Instructions

Line a large, rimmed cookie sheet or two smaller cookie sheets with parchment paper or Silpat and set aside. Assemble the paddle attachment to your stand mixer or affix the beaters to your electric mixer.
Cream the butter cubes and both sugars on high for 3 to 4 minutes until the mixture is fluffy. Reduce speed to medium and beat in both eggs one at a time. Scrape down the sides of your bowl. Add flour, cocoa powder, cornstarch, baking soda, and sea salt. Mix on low speed until dough is JUST mixed but NOT OVERMIXED. The dough will be stiff.
Reserving 1/8-cup of each chocolate and peel, add remaining chocolates and orange peel and stir well to distribute. Place wrap over the dough. Chill for 15 minutes while you preheat the oven temperature to 375°F.
Use a medium-sized cookie scoop and scoop dough into balls. Place each dough ball onto the prepared baking sheet spacing 2-inches apart to allow for spread. Dot with reserved chocolates and peel so the tops of the cookies will emerge pretty.
Bake for 9 to 11-minutes or until edges are set. The centers may be gooey but should be mostly set. Pull from the oven and place the sheets atop a wire rack allowing the cookies to cool directly on the baking sheets. NOTE: using a large cookie scoop will yield large cookies but only about half as many. If you do make a larger cookie, adjust the bake time to reflect 14 to 16 minutes or until edges are set.
After 15 to 20-minutes, transfer each cookie directly to the cooling rack to finish cooling.

Notes

Please Note that table salt and iodized salt are NOT substitutions for sea salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Variations: white chocolate chips, milk chocolate, or even roughly chopped chocolate or toffee candy bars

Store Cooled Cookies in an airtight container on the counter for up to one week. A metal cookie tin will work best and not allow the fruit peel to weep.

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