Chocolate-Orange Slice & Bake Cookies

Gluten-Free/Dairy-Free Adaptation (with options for dairy and gluten tolerant cookie lovers!)

Ingredients

• 1 cup (2 sticks) dairy-free butter, softened (or real butter)
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon orange extract
• Zest of 2 medium oranges
• 2 cups King Arthur Measure for Measure Gluten-Free Flour (or all-purpose flour)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon of espresso powder (ordered from Amazon)
• ¾ cup dairy-free dark chocolate, finely chopped or mini chips (optional)

Directions

1. Preheat oven to 350°F
2. Cream the butter and sugars until light and fluffy (2–3 minutes).
3. Beat in the egg, vanilla, orange extract, and orange zest.
4. Whisk together the flour, cocoa, baking powder, salt, and espresso powder.
5. Gradually add the dry ingredients to the butter mixture.
6. Fold in the chopped chocolate if adding.
7. Divide the dough in half and shape into two logs, about 2 inches in diameter.
8. Wrap well and refrigerate at least 2 hours or overnight. (Overnight gives a richer orange flavor.)
9. Slice into ¼-inch-thick cookies.
10. Bake at 350°F for 10–12 minutes, just until the edges are set.
11. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

A note about the espresso powder. It won’t make the cookies taste like coffee, but it deepens the chocolate flavor beautifully and makes the orange taste even brighter. It’s one of those little bakery tricks that’s worth knowing.