The Herbal Bake Shoppe

Bringing herbalism & baking together

Orange Zest Chocolate Crinkle Cookies

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You find no grated rind in these cookies. The zest comes from dried and powdered orange peel. Dried orange peel, not your typical herbal image, holds the designation nonetheless. Although, we eat the fruit and discard the peel except for occasional flavoring additions, orange rind possesses nutrient treasures like carotene, vitamin C, folic acid, and essential oils. Traditional Chinese Medicine values dried orange peel to move stagnant energy (qi) and as a digestive bitter. Translation: orange peel improves digestion and may relieve gas, bloating, and nausea. It can also ease head cold symptoms like stuffiness and mucous filled coughs. While adding a few tablespoons to these cookies won’t actually cure a cold, the bitter balances the sweetness making for good medicine of the soul.

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Orange Zest Chocolate Crinkle Cookies
The orange/chocolate combination merges not only in flavor but also bitter with sweet for cookies to love anytime. The chocolate peaking through the powdered sugar like a sprinkling of snow turns them to a holiday festive must.
Servings Prep Time
60cookies 20minutes
Cook Time Passive Time
25minutes 4hours refrigeration
Servings Prep Time
60cookies 20minutes
Cook Time Passive Time
25minutes 4hours refrigeration
Print
Orange Zest Chocolate Crinkle Cookies
The orange/chocolate combination merges not only in flavor but also bitter with sweet for cookies to love anytime. The chocolate peaking through the powdered sugar like a sprinkling of snow turns them to a holiday festive must.
Servings Prep Time
60cookies 20minutes
Cook Time Passive Time
25minutes 4hours refrigeration
Servings Prep Time
60cookies 20minutes
Cook Time Passive Time
25minutes 4hours refrigeration
Ingredients
  • 1 cup (100g) unsweetened dark chocolate cocoa powder i used Valhrona
  • 1 1/2 cup (300g) organic granulated sugar
  • 1/2 cup (120ml) avocado oil can substitute other organic vegetable oil
  • 4 organic eggs
  • 2 tsp vanilla extract
  • 2 cup (250g) all-purpose organic flour
  • 2 tsp baking powder
  • 3 tbsp ground dried orange peel use coffee grinder to powder
  • 1/2 tsp salt
  • 1/2 cup (62.5g) confectioner's sugar
Units:
Instructions
  1. If drying your own orange peel, use organic oranges. Add dried orange peel chunks to a coffee grinder and pulse until ground to powder.
  2. In bowl of electric mixer, combine cocoa powder, sugar and avocado oil. Fit mixer with paddle attachment and mix on medium-low until forms a shiny, dark brown dough-like mixture. Alternately, mix by hand using a wooden spoon.
  3. Add eggs, one at a time, beating after each on medium low for about 30 seconds until blended. Add vanilla extract and beat thoroughly.
  4. In small bowl, whisk together flour, baking powder, salt, and 1½ tablespoons ground orange peel. Add one half of dried ingredients to chocolate mixture, beat on low until just beginning to blend, then add rest. Beat on low until just combined being careful not to over mix.
  5. Cover cookie dough and chill in refrigerator for at least 4 hours or overnight.
  6. When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  7. Place the confectioner’s sugar in a wide bottom dish. Whisk in remaining powdered orange peel.
  8. Roll dough by the teaspoonful with your hands into one-inch balls. Then roll in confectioners’ sugar to coat well.
  9. Place coated balls on lined baking sheets with just enough space for small amount of spreading. You should be able to fit about 15-18 cookies on each tray. You will need to make 2 batches.
  10. Bake for 10-12 minutes. Cool 1-2 minutes and then remove to wire racks.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic flour, eggs, sugar, and cocoa powder if available.

dried orange peel

**Inspired by Garrett McCord’s Chocolate Crinkles posted on simplyrecipes.com. Here is the link
dried-orange-peelcrinkle-cookies

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