- 1 cup (120 g) all-purpose flour
- ¾ cup (80 g) dark rye flour
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter, melted
- 1 cup (213 g) brown sugar
- zest of 1 orange
- 2 eggs
- ¼ cup orange juice
- 6 ounces (about 170 g) dark chocolate chips
- 1 cup (71 g) dried cherries or dried sweetened cranberries
Preheat oven to 350°F.
Line three or four baking sheets with silicone liners or parchment paper
In a medium mixing bowl, whisk together the dry ingredients — the all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a stand mixer, or with an electric hand mixer, beat the brown sugar and melted butter together. Add the orange zest and juice, then the eggs one at a time. Beat the mixture until fluffy — about two minutes.
Turn the mixer to its lowest setting, then spoon the flour mixture in, until it has all been incorporated. Stir the chocolate chips and dried fruit into the batter, then chill in your refrigerator for at least 45 minutes.
Scoop six golfball-sized balls of cookie dough onto a baking sheet and bake for 12 to 15 minutes. Let the cookies cool on the baking sheet, then transfer to a plate or a storage container.
These are dark, fudgy cookies that are brightened by the zippiness of the orange and the flavor of the dried fruit. While not overly sweet, these are very rich. One to two of these cookies is perfect with an ice-cold glass of milk.
Featured photo: Double chocolate orange cranberry cookies. Photo by John Fladd.