Ingredients

1 cup butter, softened

1/2 cup sugar

1/4 cup packed brown sugar

1 teaspoon vanilla

1 teaspoon orange juice

Zest of 1 medium orange (about 2 tablespoons)

2 1/4 cups all purpose flour

1/2 teaspoon salt

12 ounces dark chocolate, finely chopped

Flaky sea salt and some extra orange zest, for topping

Instructions

1: Preheat your oven to 350° F

2: Mix Ingredients

In a large bowl, mix butter, sugar, brown sugar, and vanilla until light and fluffy.

Next, stir in your orange juice and orange zest. (We used our gG Cold Press Juicer to juice the oranges after we zested them.)

Then, add your flour and salt, and mix until well incorporated before adding the good stuff…

3: Get Chocolatey

Mix in half of your dark chocolate and stir to combine.

4: Roll Out

Place your dough between two sheets of parchment paper and roll until it is ½ inch thick.

Then, cut the dough into rounds using a cookie cutter or glass.

5: Bake

Set your cookies on a baking sheet, and space them 2 inches apart. Place in the oven and bake at 350° F for about 15 minutes. Once the edges begin to brown, the cookies are ready.

Take them out and set them aside to cool.

6: Get More Chocolatey

Melt the remaining chocolate chips. We created a “double boiler” using a large saucepan and a metal bowl.

Using this method, heat 3/4 inch of water in a saucepan. Once the water reaches a boil, turn it down to a simmer. Then, pour your chocolate chips into a metal bowl and place it on the saucepan. Be careful not to let the bottom of the bowl touch the water.

Stir the chocolate as it melts. Once all the chips have broken down, stop stirring and remove the chocolate from the heat.

7: Dip It

Dunk a cookie halfway into the melted chocolate, and sprinkle sea salt and a bit of zest over the top. Repeat until each cookie is dipped and garnish.