Orange Chocolate Slice And Bake Cookies Recipes

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

ORANGE-CHOCOLATE SLICE-AND-BAKE COOKIES

Steps:

• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks, almonds and orange peel.
• Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. Roll in sugar. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
• Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 1/2 hours or until chocolate is set. Store covered in airtight container.