Orange Spiked Triple Chocolate Cookies.

Recently I got the idea into my mind that I wanted to combine orange and chocolate. It’s a pretty classic combination, but I’ve only ever combined the flavors together once, in a chocolate-blood orange pudding (which was super good btw). At first, I wanted to do cupcakes. After contemplating my decision further, I decided that I really don’t make enough cookies. I mean, they’re sort of easier to make than cake or cupcakes and then it happened. I made cookies.

Double Chocolate Cookies w/ Orange & Grand Marnier

Adapted from The Vegan Cookie Connoisseur

Ingredients:

½ c non-dairy milk

2/3 c canola oil

½ c chocolate chips, melted

1 tsp orange extract

1 tsp Grand Marnier

2 tsp orange zest

1 vanilla bean, scraped

1 ½ c unbleached cane sugar

2 tbsp arrowroot

2 c unbleached all-purpose flour

2/3 c dutch processed cocoa

2 tsp baking powder

¼ tsp salt

½ c chocolate chips

sea salt, for sprinkling on top, optional

Method:

Preheat oven to 350°F. Line two baking sheets with silpats.

Combine melted chocolate and 1/3 c of the non-dairy milk in medium to large mixing bowl. Then add the remaining non-dairy milk, oil, orange extract, Grand Marnier, orange zest, vanilla bean, sugar and arrowroot. Mix in flour, cocoa, baking powder and salt. Fold in the chocolate chips.

You can make the cookies whatever size you want, as long as you adjust baking time. I made standard size cookies, about heaping tbsp full of dough flattened out a bit. Bake about 10 min until edges of cookies are very firm and centers look chewy. Let the cookies cool on the baking sheet for a few minutes and then carefully transfer them to a cooling rack. Sprinkle the tops with a touch of sea salt for added flavor.