This is one of Georgia Watson's recipes, who is Mark's (my husband) great grandmother. I honestly don't know much about her. Which is kind of sad now that I think of it, that will be my homework for my next recipe of hers that I feature.
This recipe is not like a classic chocolate chip cookie, it is a shortbread. My kids have never had a shortbread until I made these and I think you either like short breads or you don't. I personally love a shortbread with tea or coffee in the afternoon. These are rich, have the perfect crumb, the orange, hint of hazelnut, and chocolate are such a wonderful combination.
Orange Chocolate Hazelnut Shortbreads
Ingredients:
2 3/4 cups of organic unbleached all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 cup coconut oil
1/2 cup coconut sugar
2 eggs
2 tbs orange juice
1 tbs orange zest
1/2 cup hazelnuts (chopped fine)
1 cup semi sweet chocolate chips
Topping:
1 tsp orange zest
2 tbs orange juice
1/2 cup chocolate chips
sea salt ( optional)
Directions:
Mix flour, salt, and baking soda together. Add coconut oil to the flour and mix until completely combined. Add coconut sugar, eggs, and zest. Lastly, add chopped hazelnuts and chocolate chips.
Get a large piece of parchment paper, and dump cookie dough into the parchment paper. Form the dough into a roll. Refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Get the log and unwrap. Use a knife to slice the cookies to be 1/2 inch thick. Place the cookies on a cookie sheet that is lined with parchment paper. Bake for 10 - 12 minutes. Let the cool completely before you add the chocolate topping.
Topping:
Melt the chocolate chips in a small saucepan on low heat. Add the orange juice and orange zest, and stir until all the chocolate is smooth. Drizzle the chocolate on top of the cookies and sprinkle some sea salt on top. The salt...I believe is necessary.
Share them with your friends!
- Michal