Ingredients
Method
- Prepare the chocolate filling early by placing the chopped chocolate in a heat-safe bowl, warming the cream until just steaming, then pouring it over the chocolate and letting it sit briefly before stirring smooth, and set it aside to thicken.
- Beat the softened butter until pale and creamy, then blend in the powdered sugar and orange zest until fully unified and fluffy.
- Add the egg, extra yolk, vanilla, and salt, and continue mixing until the mixture looks silky and even.
- Mix in the flour on low speed until a very soft dough forms and no dry patches remain.
- Dust a work surface and rolling pin generously with flour, roll the dough out between sheets or on a mat to about ¼-inch thickness, and add more flour as needed to prevent sticking.
- Slide the rolled dough onto a tray, cover lightly, and refrigerate until firm enough to cut cleanly.
- Heat the oven to 177°C / 350°F and line baking trays with parchment or baking mats.
- Cut the chilled dough into small rounds, gather and reroll scraps as needed, space the cookies apart on the trays, and if you like, press a little coarse sugar on top.
- Bake until the edges are just turning golden while the tops stay pale, rotating the pans partway through, then let the cookies cool briefly before moving them to a rack to cool completely.
- Once the ganache has thickened to a spreadable consistency, transfer it to a piping bag or prepare a knife for spreading.
- Turn half of the cookies upside down, add a mound of chocolate filling to each, cap with the remaining cookies, and gently press so the filling reaches the edges.
Nutrition
Notes
These cookies get even better after a night of rest, when the filling softens the tender layers and the orange aroma deepens. They’re the kind of treat that disappears quietly from the cookie jar and leaves everyone a little happier.