Chocolate Orange Crinkle Cookies with Walnuts

• portions: 12 cookies
• temps total: 40 minutes

Ingrédients

1 cup All-Purpose Flour

2 oz Salted Butter

1 Navel Orange

1 cup Powdered Sugar

½ cup Roasted Walnuts

1 Pasture-Raised Egg

¼ cup Sugar

4 oz Semi-Sweet Chocolate Chips

Instructions

1 Prepare the ingredients Wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange (avoiding the white pith). Finely chop the walnuts.

2 Mix & chill the dough In a bowl, combine the flour and chopped walnuts. Place the butter and chocolate chips in a separate, large bowl. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Add the orange zest, granulated sugar, and 1 tablespoon of the powdered sugar; whisk to thoroughly combine. Add the egg and whisk to combine. Add the dry ingredients and stir until just combined. Cover and refrigerate 30 to 40 minutes, or until firm.

3 Form, coat & chill the cookies Scoop about 2 tablespoons of the chilled dough into your hands; roll into a ball. Transfer to a plate. Repeat with the remaining dough, making sure the cookies are the same size. Refrigerate about 30 minutes, or until chilled.

4 Bake the cookies & serve your dish Place an oven rack in the center of the oven; preheat to 350°F. Line a sheet pan with parchment paper. Place 1/3 cup of the remaining powdered sugar in a small bowl (you will have extra). Working quickly and one at a time, transfer the chilled cookies to the bowl of sugar and toss to thoroughly coat. Transfer to the sheet pan, spacing them out evenly. Bake the cookies 14 to 16 minutes, or until the cookies are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

1 Prepare the ingredients Wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange (avoiding the white pith). Finely chop the walnuts.

2 Mix & chill the dough In a bowl, combine the flour and chopped walnuts. Place the butter and chocolate chips in a separate, large bowl. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Add the orange zest, granulated sugar, and 1 tablespoon of the powdered sugar; whisk to thoroughly combine. Add the egg and whisk to combine. Add the dry ingredients and stir until just combined. Cover and refrigerate 30 to 40 minutes, or until firm.

3 Form, coat & chill the cookies Scoop about 2 tablespoons of the chilled dough into your hands; roll into a ball. Transfer to a plate. Repeat with the remaining dough, making sure the cookies are the same size. Refrigerate about 30 minutes, or until chilled.

4 Bake the cookies & serve your dish Place an oven rack in the center of the oven; preheat to 350°F. Line a sheet pan with parchment paper. Place 1/3 cup of the remaining powdered sugar in a small bowl (you will have extra). Working quickly and one at a time, transfer the chilled cookies to the bowl of sugar and toss to thoroughly coat. Transfer to the sheet pan, spacing them out evenly. Bake the cookies 14 to 16 minutes, or until the cookies are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Nutrition

• Calories: 200