As if you didn’t already have enough treats to tackle over the festive period, I’m here to tempt you with a festive bake. Tis’ of course the season for Terry’s Chocolate Orange, and much to my joy, we now also have Terry’s Chocolate Mint to overindulge in. If you haven’t tried one yet, I suggest that you do, they’re truly wonderful.
My baking go-to, no matter the time of year, are NYC cookies. Always inspired by Jane’s Patisserie. And much like a Terry’s Chocolate Mint, if you haven’t tried Jane’s recipes, you must. She’s the queen of baking – her recipes never fail.
Without further ado, let’s talk chocolate orange (or mint) chunky NYC cookies. Having made almost all of Jane’s NYC cookies, multiple times, the recipes are firmly engraved in my head, so I love to mix and match the ingredients. So, the following recipe is a beautiful mix of her Chocolate Orange NYC Cookies, with the melt-in-the-middle deliciousness of the Biscoff Stuffed NYC Cookies.
What you’ll need:
This is the breakdown for 8 cookies, but I’ve learnt from experience that 8 is never enough. Your family, friends, and work colleagues will thank you for doubling up the recipe – I promise.
- 125g unsalted butter (take this out of the fridge hours before you start baking – the softer the better!)
- 100g light brown sugar
- 75g white granulated sugar
- 1 medium egg
- 1 tsp orange/mint extract (Or zest of 1 orange)
- 1 tsp vanilla extract
- 250g plain flour
- 35g cocoa powder
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 250g chocolate chips of your choosing
- Terry’s chocolate orange/chocolate mint
- 8 segments for the tops of the cookies (optional – but I highly recommend!)
- 4 segments chopped in half to stuff the cookies
- The remainder chopped into small pieces to mix with the chocolate chips
How To:
- Add your butter and sugars to a bowl and beat until creamy. This is where your soft butter will be extremely beneficial, or you’ll be fighting with your mixture. Jane suggests using a stand mixer with the beater attachment, but I usually do it by hand (for no reason other than being too lazy to get the mixer out).
- Add in your egg, both of your extracts (or orange zest) and beat again.
- Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed. I usually get my (clean) hands in at this point, it’s the most efficient way to get your mix all together.
- Add in your chocolate chips, and chopped chocolate orange/mint pieces and beat till they’re distributed well.
- Weigh your cookie mixture, and split it into eight cookie dough balls.
- Once separated, roll into a ball, flatten it out slightly, pop in half a segment of chocolate orange/mint into the centre, fold it over, and roll back into a ball. You want the segment to be in the centre, so that your cookie melts in the middle!
- Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so.
- Whilst the cookie dough is chilling, preheat your oven to 180C fan, or 200C regular.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. Don’t put the cookies too close together as they will flatten during the baking time.
- Bake the cookies in the oven for 12-14 minutes. Following Jane’s suggestion, I don’t flatten the cookies at all before baking, I prefer them to be nice and chunky!
- Once baked, add on another piece of chocolate orange and press down slightly to stick to the cookie. Leave the cookies to cool on the tray for at least 30 minutes. Remember that they will continue to bake whilst cooling, so don’t worry that they’re underbaked.
ENJOY and be thankful for Jane’s Patisseries wonderful recipes.
