Tomorrow is National Dark Chocolate Day (yay!) and, since it’s also prime citrus season, we are celebrating by making our Chocolate Cookies with Citrus Sugar. Chocolate and orange are a favorite pairing of ours (hello, Swiss Orange Chip ice cream!) and we have an abundance of blood oranges right now.

The sugar can be made with any citrus fruit. Use a medium size orange or a large size lemon. If you really want to be adventurous and use limes, use two small ones. This sugar is also wonderful twist for a standard sugar cookie recipe and is delicious used on our Irish Butter Cookies.

Happy Dark Chocolate Day!

Let the citrus sugar sit for a couple of hours so the sugar can absorb the citrus flavor. We used blood orange, but any citrus will do!

Completely cover the dough in the citrus sugar, pressing slightly to adhere as much sugar as possible.

Be sure not to over crowd on baking sheet, as they will spread a bit.

Allow to cool for at least a few minutes before digging in!

Chocolate Cookies with Citrus Sugar

For the cookies:

• 6 TBS unsalted butter, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 large egg yolks
• 1 ¼ cup all-purpose flour
• 2/3 cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup whole milk

For the sugar:

• 1 cup coarse sugar
• Rind of one medium orange or large lemon, finely grated

To make the sugar:

In a small bowl, combine citrus zest and sugar. Stir together with a fork to fully combine. Cover and allow to sit at room temperature for a couple of hours or overnight in the refrigerator. Give the sugar another good stir before using.

To make the cookies:

Preheat your oven to 350° F and prepare baking sheets by lining with parchment paper.

In a large bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.

In a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy – about 3 minutes.  Incorporate the egg yolks and vanilla and mix well.

Add half the dry ingredients to the butter/sugar mixture and mix until just combined. Add half the milk and mix until incorporated. Repeat with remaining dry ingredients and milk.

Refrigerate the dough for at least 2 hours or overnight.

Using a 1 ½” cookie scoop, scoop dough into sugar mixture and roll in the palm of your hand to make sure the sugar sticks. Place cookies onto prepared sheets. Bake for 10-12 minutes or until they puff up.  Let cool and enjoy!

Makes about 20 cookies