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Chocolate-Orange Espresso Thins
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
3 tablespoons coarse sanding sugar, for sprinkling
Gallery
Chocolate-Orange Espresso Thins
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Chocolate-Orange Espresso Thins
Chocolate-Orange Espresso Thins
Chocolate-Orange Espresso Thins
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon pure vanilla extract
- 3 tablespoons coarse sanding sugar, for sprinkling
Directions
Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.
Put butter, confectioners’ sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.
Reviews (14)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
12
2 star values:
5
1 star values:
7
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Reviews (14)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
12
2 star values:
5
1 star values:
7
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
12
2 star values:
5
1 star values:
7
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
12
2 star values:
5
1 star values:
7
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
12
2 star values:
5
1 star values:
7
- 5 star values:
- 5
- 4 star values:
- 3
- 3 star values:
- 12
- 2 star values:
- 5
- 1 star values:
- 7
Martha Stewart Member
Rating: 5.0 stars
11/30/2020
This is one of my favorite Martha cookie recipes. Subtle and sophisticated. Really delicious. I make them every Christmas.
Martha Stewart Member
Rating: 1 stars
12/22/2018
If I could gave given this recipe a negative I would have..flavorless and very dry..I'm a baker so I know what I'm doing..these tasted like the unflavored cocoa only...couldn't taste the orange and not at all sweet..waste of time and ingredients..I trust Living recipea so this was a surprise disappointment.
Martha Stewart Member
Rating: 5 stars
11/21/2018
I don't understand the negative reviews for this little cookie wafer. I made the dough and refrigerated it to bake the following day. The flavor of the raw dough inspired me to come up with a cake in the same flavors. I will say that I added a tsp. of orange extract which gave it a bit more flavor than only adding the grated rind- maybe that would change the opinion of those that felt the orange flavor was lacking. I put it in both the cookie dough, as well as the cake I made. The cake was a big hit! I made a dark chocolate cake with the addition of espresso coffee crystals and the orange extract and rind. I made a small amount of fudge/ganache frosting and only put a small layer of it on top of the cake.
The next day, the cookie dough sliced easily into thin rounds and baked quickly. I made them to add to a goodie gift basket when I met my daughter's imminent in-laws just days before the wedding. They had traveled from Belgium and were staying in an airb&b which was a house rental for the week. I had made breads and added jars of my different homemade jams. I had put a few cookies aside for my daughter to taste to make sure they were in law worthy and, sadly her in laws never got to try them. Not because my daughter didn't like them, but because her and her fiancee loved them! When I saw the box in my daughter's kitchen the following day, I asked her "didn't they like the cookies?"- she said, " mom, they were so good, we stole them out of the basket!- are you mad?" How could I be mad? I am planning to use this cookie as the outside of ice cream sandwiches next summer because it stays very crispy and I think it would work well. So, if anyone reading the reviews decides not to make them- I hope they change their mind. I thought they were delicious and if they follow the recipe- maybe add the orange extract, they should turn out perfect.
Martha Stewart Member
Rating: 1 stars
12/27/2017
Chocolate and orange combination is my favorite and when I saw this recipe, I thought it would be great. However, I ended up throwing them away. First, there was no orange flavor. Tasted like a bitter chalky, chocolate. You can't sift coarse salt. Trying to fit this into a paper tube was hard. On top of everything else, they didn't even spread out as shown. The cookies stayed the same shape and thickness after cutting them. I was so disappointed. I have no idea what I did wrong. Followed the recipe exactly as written. Any ideas?
Martha Stewart Member
Rating: Unrated
01/16/2012
I am sooo disappointed. I thought they would be great and they were not...will not make again.
Martha Stewart Member
Rating: Unrated
12/16/2011
Made these for a cookie exchange. Everyone's favorite by far!
Martha Stewart Member
Rating: Unrated
10/24/2010
Though slightly hesitant after reading the two extremely bad reviews on this cookies, the idea of making a more grown up taste cookie is simply too hard to resist!
Overall:
Think Checkerboard Cookies with lighter texture and intense flavor.
Verdict:
Far from garbage bin material: This is certainly a solid recipe that I wouldn't mind re-making. I simply enjoy the bold, earthy cocoa-espresso flavor.
My Tweak:
- Used less but regular salt
- No orange
- Thin slice dough = brittle
Martha Stewart Member
Rating: Unrated
01/11/2010
I have a brownie recipe that is similar in flavors and ingredients. Called the TEXAS BROWNIES.
Martha Stewart Member
Rating: Unrated
08/23/2009
I had no problems with this dough. Cookies turned out great, especially if you are a chocolate lover.
Martha Stewart Member
Rating: Unrated
03/13/2009
The looks are deceiving, I just threw away the whole batch...
Martha Stewart Member
Rating: Unrated
01/12/2009
These cookies sound better than they taste.
Martha Stewart Member
Rating: Unrated
01/11/2009
Delicious. I used half Dutch-process cocoa, and half black cocoa, so mine came out even darker than the ones pictured. The coarse salt results in little surprise bursts of flavor and helps balance out the sweetness, though these cookies are not overly sweet, which is partly why I love them!
Martha Stewart Member
Rating: Unrated
12/28/2008
Thanks for the tip, mykele. I'll look for the paddle and then try these yummee-sounding cookies.
Martha Stewart Member
Rating: Unrated
12/27/2008
Great recipe for chocoholics.....I wanted to alert you cookie bakers to a
new paddle mixer for Kitchen Aid mixers that has flanges to help
keep the batter, etc. you are mixing "scrapped away from the sides of
the bowl to save time that you take up when having to use a spatula.
There are two types and are available in better kitchern stores.
I just got one this month.....great help.
Martha Stewart Member
Rating: 5.0 stars
11/30/2020
This is one of my favorite Martha cookie recipes. Subtle and sophisticated. Really delicious. I make them every Christmas.
Rating: 5.0 stars
Rating: 1 stars
12/22/2018
If I could gave given this recipe a negative I would have..flavorless and very dry..I'm a baker so I know what I'm doing..these tasted like the unflavored cocoa only...couldn't taste the orange and not at all sweet..waste of time and ingredients..I trust Living recipea so this was a surprise disappointment.
Rating: 1 stars
Rating: 5 stars
11/21/2018
I don't understand the negative reviews for this little cookie wafer. I made the dough and refrigerated it to bake the following day. The flavor of the raw dough inspired me to come up with a cake in the same flavors. I will say that I added a tsp. of orange extract which gave it a bit more flavor than only adding the grated rind- maybe that would change the opinion of those that felt the orange flavor was lacking. I put it in both the cookie dough, as well as the cake I made. The cake was a big hit! I made a dark chocolate cake with the addition of espresso coffee crystals and the orange extract and rind. I made a small amount of fudge/ganache frosting and only put a small layer of it on top of the cake.
The next day, the cookie dough sliced easily into thin rounds and baked quickly. I made them to add to a goodie gift basket when I met my daughter's imminent in-laws just days before the wedding. They had traveled from Belgium and were staying in an airb&b which was a house rental for the week. I had made breads and added jars of my different homemade jams. I had put a few cookies aside for my daughter to taste to make sure they were in law worthy and, sadly her in laws never got to try them. Not because my daughter didn't like them, but because her and her fiancee loved them! When I saw the box in my daughter's kitchen the following day, I asked her "didn't they like the cookies?"- she said, " mom, they were so good, we stole them out of the basket!- are you mad?" How could I be mad? I am planning to use this cookie as the outside of ice cream sandwiches next summer because it stays very crispy and I think it would work well. So, if anyone reading the reviews decides not to make them- I hope they change their mind. I thought they were delicious and if they follow the recipe- maybe add the orange extract, they should turn out perfect.
Rating: 5 stars
Rating: 1 stars
12/27/2017
Chocolate and orange combination is my favorite and when I saw this recipe, I thought it would be great. However, I ended up throwing them away. First, there was no orange flavor. Tasted like a bitter chalky, chocolate. You can't sift coarse salt. Trying to fit this into a paper tube was hard. On top of everything else, they didn't even spread out as shown. The cookies stayed the same shape and thickness after cutting them. I was so disappointed. I have no idea what I did wrong. Followed the recipe exactly as written. Any ideas?
Rating: Unrated
01/16/2012
I am sooo disappointed. I thought they would be great and they were not...will not make again.
Rating: Unrated
Rating: Unrated
12/16/2011
Made these for a cookie exchange. Everyone's favorite by far!
Rating: Unrated
10/24/2010
Though slightly hesitant after reading the two extremely bad reviews on this cookies, the idea of making a more grown up taste cookie is simply too hard to resist!
Overall:
Think Checkerboard Cookies with lighter texture and intense flavor.
Verdict:
Far from garbage bin material: This is certainly a solid recipe that I wouldn't mind re-making. I simply enjoy the bold, earthy cocoa-espresso flavor.
My Tweak:
- Used less but regular salt
- No orange
- Thin slice dough = brittle
Rating: Unrated
01/11/2010
I have a brownie recipe that is similar in flavors and ingredients. Called the TEXAS BROWNIES.
Rating: Unrated
08/23/2009
I had no problems with this dough. Cookies turned out great, especially if you are a chocolate lover.
Rating: Unrated
03/13/2009
The looks are deceiving, I just threw away the whole batch...
Rating: Unrated
01/12/2009
These cookies sound better than they taste.
Rating: Unrated
01/11/2009
Delicious. I used half Dutch-process cocoa, and half black cocoa, so mine came out even darker than the ones pictured. The coarse salt results in little surprise bursts of flavor and helps balance out the sweetness, though these cookies are not overly sweet, which is partly why I love them!
Rating: Unrated
12/28/2008
Thanks for the tip, mykele. I'll look for the paddle and then try these yummee-sounding cookies.
Rating: Unrated
12/27/2008
Great recipe for chocoholics.....I wanted to alert you cookie bakers to a
new paddle mixer for Kitchen Aid mixers that has flanges to help
keep the batter, etc. you are mixing "scrapped away from the sides of
the bowl to save time that you take up when having to use a spatula.
There are two types and are available in better kitchern stores.
I just got one this month.....great help.
All Reviews for Chocolate-Orange Espresso Thins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Orange Espresso Thins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
