Dark and bitter orange chocolate cookies

I’m not a chocoholic but love chocolate and orange together.
I know the thought of making the candied orange strips might make some of you discard this recipe, but let me tell you: these cookies are absolutely worth the “trouble”. :D

From U.E.’s blog – and I already have another recipe of his on my "to try" list. :D

Dark and bitter orange chocolate cookies

Candied orange peel:
3 oranges, preferably organic
2 cups (400g) caster sugar
2 cups (480ml) water

Cookies:
224g (8oz) bittersweet chocolate, coarsely chopped
1 cup + 1 tablespoon (150g) all-purpose flour
½ cup + 2 tablespoons (57g) cocoa powder
2 teaspoons baking powder
½ cup (113g/1 stick) unsalted butter, at room temperature
1 cup + 2 tablespoons (224g) caster sugar
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1/3 cup (80ml) whole milk
½ batch candied orange peel, chopped (recipe follows)

Start by making the candied orange peel: remove the rind from the oranges by slicing off the two polar ends (stem and blossom ends). Score the fruit in wide strips from one polar end to the other, cutting through the rind and the white pith, but stopping just shy of the flesh of the fruit. Peel the rind and reserve the fruit for other use.
Put the rind in a small sauce pan. Add water to cover and bring to a boil. Drain the rind and return them to the sauce pan. Repeat the boiling process twice more. Set the rind aside to cool. If there is an inordinate amount of fleshy, white pith, gently scrape it away with a spoon. Slice the wide strips into thin strips – about the thickness of a chopstick.

In a medium sauce pan, combine the water and sugar. Place this over medium heat and bring it to a boil, stirring until the sugar dissolves. Add the orange rind strips and lower the heat to medium-low. Cook the rind over a simmer until the strips of rind become translucent. The cooking time can vary depending on the thickness of the rind. This will generally not occur until the sugar syrup has sufficiently thickened. However, if the syrup has become too thick, add a little bit of water. If the white of the pith is still opaque, keep cooking. At no time should the temperature of the sugar syrup exceed 110°C/230°F (use a candying thermometer to check the temperature from time to time).
Once the rind is sufficiently candied, remove the pan from the heat and pour the contents into a heatproof container. Let cool completely. Store the zest in the cooking syrup in an airtight container in the refrigerator for up to 1 month. When you are ready to use the rind, drain them from the syrup and let them dry on a baking rack for no less than 6 hours, but no more than 12 hours. In addition to using them in cakes, cookies, and ice creams, they can be dipped in chocolate.

Now, the cookies: preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Pour water to a depth of about 5cm (2in) into a saucepan, place over medium heat, and bring to a simmer. Put the chocolate into a stainless-steel bowl that will rest securely in the rim of the pan and place it over, not touching, the water. Make sure that the bowl is completely dry before you add the chocolate and that no moisture gets into the chocolate. Moisture will cause the chocolate to seize, or develop lumps. Heat, stirring occasionally, just until the chocolate melts and is smooth. Remove from the heat and let cool.

Stir together the flour, cocoa powder, and baking powder in a bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Beat in the salt and vanilla, and then add the melted chocolate and beat until incorporated. Add the milk and chopped candied orange peel and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheet, spacing them about 2.5cm (1in) apart. Bake the cookies until they are just barely firm on top when lightly touched by are still very soft underneath, about 7 minutes - mine needed 10 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.

Makes 36 – I halved the cookie recipe and made 1/3 of the candied orange peel for it (got 26 cookies)