Chocolate-Orange Brownie Cookie

This cookie...this cookie might just be the best tasting cookie of my life. No kidding. It has some steps, but man, are these babies worth it. Thanks to Bake Magazine for the inspiration.

Makes about 12-15 cookies

 

Ingredient List: 

Candied Orange Peel

1 large naval orange

1/2 cup brown rice syrup

1 cup spring or filtered water

 

Cookies

7 ounces dark, non-dairy baking chocolate bars (I use Lily's Sweets), coarsely chopped, divided in half

3 tablespoons vegan butter

1/2 cup coconut sugar

1 teaspoon espresso powder (optional)

1 teaspoon vanilla extract

1/8 teaspoon sea salt

1/4 teaspoon ground cinnamon

1/2 cup sprouted whole wheat flour (I use Lindley Mills)

2 tablespoons unsweetened cocoa powder (I use Dutch processed for this...)

1/2 teaspoon baking powder

1/3 cup Candied Orange Peel

 

 

Step By Step Instructions: 
 

Peel your orange with a sharp knife, removing the skin and pith. Slice into ribbons and then dice the ribbons to create small diced orange peel. place the orange peel, rice syrup and water in a small pan and bring to a boil. Reduce heat to low and cook, uncovered until the orange peel is translucent, about 30 minutes. Using a slotted spoon, drain the orange peel and lay on a sheet of parchment, making sure to create only 1 layer with no overlap. Allow to cool.

Place half the chopped chocolate and vegan butter in a double boiler and cook over simmering water, stirring occasionally until smooth and creamy. Remove from heat and stir in coconut sugar, espresso powder, vanilla, salt and cinnamon. 

In a medium bowl, whisk together flour, cocoa powder and baking powder. Add chocolate mixture and stir gently until almost completely combined. Fold in 1/3 cup candied orange peel, 2 ounces of remaining chopped chocolate and mix until combined.

Preheat oven to 350oF and line a rimmed baking sheet with parchment.

Using a 1 tablespoon scoop, scoop dough onto sheet leaving space between for spreading. You should get about a dozen cookies on a standard sheet pan. Gently press remaining chocolae chunks and some candied orange peel into each cookie, pressing them slightly flat.

Bake until the edges are set, the tops are slightly cracked and the centers are still soft, about 12-13 minutes. Allow cookies to cool on sheet pan for 2 minutes until gentely transferring to a cooling rack to cool completely.