Sunday, January 24, 2010

Chocolate Orange Caramel Crunch Cookies

One of my favorite stores is TJ Max.  Browsing their gourmet food aisle, I came across some Ghirardelli chocolate bars on clearance for $1.50 each. 

I thought that I could make some unique cookies by chopping up the chocolate and adding it to some of my favorite cookie dough. 

The result was a tender, rich and delicious cookie with a citrusy, chocolatey sweetness! 

I used another one of the bars to make a filling of sorts and piped a dollop onto the center of the cookie after a dusting of powdered sugar. 


1 cup firmly packed brown sugar
1 cup butter, softened
1 tsp vanilla extract
1 tsp orange extract
1 tsp salt
2 cups all-purpose flour
4 Tbsp milk
1   3.5 oz Ghirardelli Citrus Sunset chocolate bar with orange bits and caramel crunch


1   3.5 oz Ghirardelli Citrus Sunset chocolate bar with orange bits and caramel crunch
1 Tbsp shortening
2 Tbsp white corn syrup
1 tsp water
1 tsp vanilla

Heat oven to 375 degrees.  In large mixer bowl combine brown sugar, butter, vanilla and orange extract.  Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).  In a separate bowl, mix flour and salt together with a whisk.  Reduce speed to low; add flour, and then milk.  Beat until well mixed.  Add chopped chocolate and mix well.  Scoop dough onto a cookie sheet covered with parchment paper.  Bake for about 6 minutes or until lightly brown around the edges.  Cool completely.  Sprinkle cookies with powdered sugar. 

In a microwave safe bowl, melt the other chopped chocolate bar and shortening on low heat.  Stir occasionally until smooth.  Cool slightly.  Stir in corn syrup, water and vanilla.  Spoon or pipe about 1/2 tsp filling into the center of each cookie.

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