Double Chocolate Cookies with Candied Orange Peels & Fruli

Double Chocolate Cookies with Candied Orange Peels

Recipe courtesy of Chef Brett Hunt

Fruli with Double Chocolate Cookies


For candied orange peels:

2                       Large or Medium Oranges

4 cups             Sugar, divided

3 cups             Water

For cookies:

1 1/4 cups       All-Purpose Flour

3/4 cup           Unsweetened Cocoa Powder

3/4 tsp            Baking Soda

1/2 tsp            Salt

1 1/2 sticks    Unsalted Butter, softened

1 1/2 cups      Packed, Light Brown Sugar

2                       Large Eggs

1 cup                Semi-Sweet or Bittersweet Chocolate Chips

1 cup                Diced Candied Orange Peel

1 pinch           Sea Salt for sprinkling (optional)


For candied orange peels:

  • Wash oranges well, cut off 1/4 inch from top and bottom
  • Score the oranges into 4 segments vertically, cutting through the skin but not the fruit. Peel off each segment in one piece, then cut into 1/4 inch wide strips.
  • Cook in large pot of boiling water for 15 minutes or so, then drain and rinse off.
  • Bring 3 cups of sugar and 3 cups of water to boil in large pot over medium heat. Stir to dissolve the sugar, then add peels and return to a boil.
  • Reduce heat and simmer until soft, 45 minutes or so – try not to stir,  swirl pot if you must, but should be left alone
  • Spread remaining cup of sugar on a large baking sheet. Fish out the peels and drop them onto the baking sheet. Will be hot and sticky so tongs will be useful! Separate if they stick together.
  • Toss peels to coat in sugar. When cooled, shake off excess sugar and transfer to a sheet of foil – leave to dry out for a day or two

For cookies:

  • Pre-heat oven to 375F and line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a large bowl, beat the butter and brown sugar with a mixer until pale and fluffy (2-3 mins) then add eggs, one at a time, beating until incorporated.
  • At a lower speed, add the flour mixture, beating until incorporated. With a wooden spoon, stir in the chocolate and candied peels, mix until incorporated.
  • Use a scoop to drop walnut-sized balls of dough onto prepared baking sheets, spacing about 2″ apart. Use your slightly damp fingers to smooth the tops and gently flatten the cookies – sprinkle each with a bit of sea salt.
  • Bake, rotating halfway through until puffy, about 12-14 minutes.
  • Cool on the baking sheets and then transfer to cooling rack, for about 15 minutes

Enjoy your Double Chocolate Cookies with a fruity pint of Fruli for a sweet holiday treat!