These combination of chocolate and orange in these cookies is extra special!
Our freshly milled Flourist Sifted Spelt Flour and Flourist Whole Grain Rye Flour is available online.
Toasted Almond Dark Chocolate Orange Cookies
1 cup (216g) white sugar
1 cup packed (151g) brown sugar
2 teaspoon salt
1 cup (227g) butter, melted
2 tablespoons (40g) molasses
1 tablespoon (14g) vanilla
1 1/2 cups (207g) sifted Flourist Sifted Spelt Flour
1 cup (124g) Flourist Whole Grain Rye Flour
1 teaspoon baking soda
2 cups (350g) dark chocolate chunks
1 cup (150g) chopped and toasted whole almonds (chop first and then dry toast them)
half a peel of a medium size mandarin orange or whole peel of a small mandarin orange, chopped finely
Preheat the oven to 375 degrees. Toast the almonds for 5-10 minutes while the oven is heating up. Cool the toasted nuts down quickly by placing in the fridge or freezer. In a big mixing bowl whisk the sugars, salt, melted butter, eggs, vanilla, and molasses until there are no lumps. Whisk together until the mixture is smooth. Add the flours and baking soda and fold together with a wooden spoon (you still want visible unmixed flour at this point).
Add the chocolate chunks, mandarin peel, and cooled almonds. Fold into the mixture just until the flour is fully incorporated. Do not overmix.
It is best to let the cookies dough sit in the fridge for 30 minutes or in the freezer for 5-10 minutes (the dough should be a little bit stiff and not too sticky when dropping onto the sheets). Drop cookies onto a baking sheet with a spoon. Bake for 10-12 minutes. This recipe makes 24 cookies.