Chocolate Orange Cracked Cookies
Votes: 2
Time: 3 hours 20 minutes
Complexity: easily
Quantity: 48 cookies
Complexity: easily
Quantity: 48 cookies
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 297, total fat 11 G., saturated fats 7 G., proteins 4 G., carbohydrates 44 G., fiber 2 G., cholesterol 50 mg, sodium 99 mg, sugar 30 G.
Serving size: 1 of 16 servings
Calories 297, total fat 11 G., saturated fats 7 G., proteins 4 G., carbohydrates 44 G., fiber 2 G., cholesterol 50 mg, sodium 99 mg, sugar 30 G.
These mouth-watering chocolate cookies will captivate everyone with their delightful citrusy note, thanks to the Grand Marnier orange liqueur. The inside is soft and chewy, like a cupcake, and the top is covered in a crisp, sugary crust. The perfect treat for holidays and special occasions!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 110 g unsalted butter, cut into pieces
- 140 g unsweetened chocolate, chopped into pieces
- 2 cups granulated sugar
- 2 tablespoons orange liqueur, such as Grand Marnier
- 3 large eggs, lightly beaten
- 0.5 cup powdered sugar
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a medium saucepan, heat the butter, chocolate, and 1 3/4 cups of sugar over low heat, stirring constantly until smooth. Let cool slightly.
- Then add the Grand Marnier and eggs and mix until smooth. Add the flour mixture and knead into a dough.
- Transfer to a bowl, cover and refrigerate for 2 hours.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the remaining 1/4 cup sugar and powdered sugar in two separate shallow bowls. Scoop out 1 tablespoon of dough and form the dough into balls. Roll a few dough balls at a time in sugar, coating them on all sides, then transfer to powdered sugar and roll again.
- Place cookies on prepared baking sheets, spacing them about 4 cm (1.5 inches) apart. Bake, rotating the baking sheets halfway through, until puffed and cracked, about 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
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