Orange Chocolate Thumbprint Cookies

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Make sure to grease your thumb lightly with butter or oil for the best results.

2. 2

   In a medium bowl, whisk together flour, baking soda and salt. Set aside.

   Tip: Use a whisk to avoid creating a cloud of flour.

3. 3

   In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.

   Tip: Start on medium speed and increase as needed.

4. 4

   Beat in eggs one at a time, followed by orange juice and zest.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Stop as soon as the ingredients are combined. Overmixing will lead to tough cookies.

6. 6

   Stir in cocoa powder and chocolate chips.

   Tip: Use a rubber spatula to avoid crushing the chocolate.

7. 7

   Use a small cookie scoop or spoon to form balls of dough, about 1.5 cm in diameter.

   Tip: Make sure to leave about 2.5 cm of space between each cookie for proper spreading.

8. 8

   Press a small ball of chocolate into the centre of each cookie.

   Tip: Use a fork to create a decorative border around the chocolate if desired.

9. 9

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies after 10 minutes. They can go from underbaked to overbaked quickly.

10. 10

    Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cookies cool completely before storing in an airtight container.