Make these Chocolate Orange Mascarpone Cookies and your taste buds will thank you. A tangy twist on a dessert classic, these cookies are soft, sweet, and moist.
Happy FRIDAY, peeps! Goodness gracious, I love a good Friday. I mean, who doesn’t? What are you doing this weekend? I hope you’re doing something fun. This weekend I’m going to do a little recipe development, a little food photography, a little family pool party action, and a little resting. Oh, and a little boozing. #sorrynotsorry
I’ve been tryingggg not to do so much work on the weekends, but this weekend I do have to fit in work time because I’m going out of town to visit Georgie! We’re going to chillax in her hometown, Nantucket, dream and scheme (aka do major work for BGB Community), and hopefully she will feed me lots of coffee since she’s a badass barista. Cannot wait, friends!
Okay, can we talk about these cookies?
Thank you for saying yes. Although, I was going to talk about them regardless. God, I’m annoying.
Anyway, I was going to say “I cannot even begin to tell you how delicious these are” but YES I CAN BECAUSE THIS IS A BLOG and that’s what I do.
A few months ago I made these Gluten-Free Ricotta-Stuffed Pistachio Chocolate Chip Cookies, back when I didn’t understand how to consolidate wordy titles, and they were a huge hit both in my household and on TBB. What inspired these cookies were the ridonkulously delicious cannoli I had when we were in Sicily a few years ago. Of course, thinking back to my trip to Italy every single damn day of my life, as one does, I wanted to recreate those flavors, yyyyyet again.
Mascarpone is essentially an Italian cream cheese if you think about it, and it is used mostly for desserts and baking. It has a rich, creamy, and mildly buttery taste. And fun fact: it works wonders when used in cookie dough.
The mascarpone used in these cookies added such a moist note to them; it worked perfectly with the chocolate and orange combination, as well.
You may not know this, but I am a huge cookie monster. I have always absolutely adored cookies of all shapes and sizes. When I was younger, I could eat an entire tray of Publix (Florida grocery store) chocolate chip cookies. I remember, my mom used to pack them when we would go to the beach way back when. In the Florida heat, they’d get all melty and hot and AH MAH GAH I want some in my face right now.
Alas, I have these bad boys, though. These are some of my favorite cookies I’ve ever made. I kid you not.
Chocolate Orange Mascarpone Cookies
- ½ cup coconut oil, room temperature
- 3oz mascarpone cheese
- 1 cup sugar
- 3 tbsp orange juice
- Zest of 1 orange
- ½ tsp vanilla extract
- 2 egg yolks
- 2 cups all-purpose flour
- ½ cup dark chocolate chips or dark chocolate bar chopped into chunks
- Preheat your oven to 325 degrees and grease a cookie sheet.
- Place coconut oil, mascarpone cheese, sugar, orange juice, zest, vanilla, and egg yolks into a stand mixer or large bowl.
- Mix (or use electric mixer) on low until well-combined.
- Add in flour slowly while mixer is on.
- Stop mixing when well-combined. Using a rubber spatula, fold in chocolate chips/chunks.
- Using an ice cream scoop, scoop dough onto cookie sheet and place 1½ inches apart.
- Bake for 10-15 minutes.
Join the conversation:
What is your favorite way to enjoy your weekend?
What is your absolute favorite dessert that you never get tired of?
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