Chewy Triple Chocolate Citrus Cookies Recipe

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Zest and extract brighten this chewy triple chocolate citrus biscuit. Chewy egg yolk-only base changed my cookie game! Brown butter-citrus cookie with three chocolates.

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Ingredient

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Direction

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The day before, or at least one to two hours before you want to prepare the cookies, create the brown butter.

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In a mixing basin, whisk together flour, cornstarch, baking soda, and salt. Put aside.

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Sugar and zest should resemble wet sand in a stand mixer with paddle attachment or hand mixer with beaters in a big bowl. Medium-high speeds take 30-60 seconds.

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Mix softened browned butter with orange sugar. Beat for 4-5 minutes on medium-high speed until light and fluffy.

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Add dry ingredients to wet mixture ½ at a time on low setting or by hand. Blend until flour streaks remain, then add the next ½.

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Wrap cookie dough in plastic. Refrigerate the dough for 1-2 or 48 hours. The cookie's tastes deepen as it chills. Be careful to cover it.

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Set the oven's temperature to 350°F. Use parchment paper to line one or two large baking sheets. Put aside.

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Scoop dough with a 2-3 tablespoon cookie scoop. On the prepared cookie sheet, place dough balls 2" apart.

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Bake cookies for 12-15 minutes at 350 F / 177 C until edges are firm and golden brown. The middle will be undercooked.

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After 5 minutes of chilling on the cookie sheet, move the cookies to a cooling rack to finish cooling.

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Chewy Triple Chocolate Citrus Cookies Recipe

Zest and extract brighten this chewy triple chocolate citrus biscuit. Chewy egg yolk-only base changed my cookie game! Brown butter-citrus cookie with three chocolates.

Ingredient

Direction

The day before, or at least one to two hours before you want to prepare the cookies, create the brown butter.

In a mixing basin, whisk together flour, cornstarch, baking soda, and salt. Put aside.

Sugar and zest should resemble wet sand in a stand mixer with paddle attachment or hand mixer with beaters in a big bowl. Medium-high speeds take 30-60 seconds.

Mix softened browned butter with orange sugar. Beat for 4-5 minutes on medium-high speed until light and fluffy.

Add dry ingredients to wet mixture ½ at a time on low setting or by hand. Blend until flour streaks remain, then add the next ½.

Wrap cookie dough in plastic. Refrigerate the dough for 1-2 or 48 hours. The cookie's tastes deepen as it chills. Be careful to cover it.

Set the oven's temperature to 350°F. Use parchment paper to line one or two large baking sheets. Put aside.

Scoop dough with a 2-3 tablespoon cookie scoop. On the prepared cookie sheet, place dough balls 2" apart.

Bake cookies for 12-15 minutes at 350 F / 177 C until edges are firm and golden brown. The middle will be undercooked.

After 5 minutes of chilling on the cookie sheet, move the cookies to a cooling rack to finish cooling.

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Bourbon Toffee Chocolate Chip Cookies Recipe