I didn’t realize I hadn’t posted my Grand Marnier Dark Chocolate Chunk Cookies to the blog. What an oversight! They’re only the best cookie in existence!
Seriously. I used to make about 100 dozen cookies to give away at Christmas – usually about 10-15 different kinds, and these were always everyone’s favorite. And I have a 16×24 print of one of my photos of them just waiting for a frame. We even sell postcards with their likeness. I’ve posted the recipe in our farm’s email newsletter three times!` How could I have overlooked posting them here?!
And it’s holiday party time. Or maybe you’re reading this later. That’s OK. They’re also good for anniversaries, birthdays, date nights, pitch ins, picnics, Tuesdays… So, pull that bottle of Grand Marnier out of the liquor cabinet, blow off the dust, have a swig, and preheat the oven! You can shovel the sidewalk later.
Chad's Grand Marnier Dark Chocolate Chunk Cookies
Yes, we focus on healthy, seasonal, local food. But, it's the holidays (and, truth be told, I've had less culinary creativity this week). I used to make about 100 dozen cookies as Christmas/Hanukkah gifts, and this was one of my favorites. It was also by far the most requested recipe of all the different cookie types I made.
The orange and dark chocolate flavor pairing has always been associated with Christmas for me: I always had to save a dozen (or two) for myself.
Sift the flour, baking powder, and salt together into a bowl.
In a separate bowl, cream the butter, sugar, and molasses until it's light and fluffy. Add the eggs, and beat well.
Add the dry ingredients, Grand Marnier, and orange zest to the creamed mixture, and mix thoroughly. Fold in chocolate chunks and walnuts.
Drop rounded teaspoonfuls of dough onto cookie sheets. Bake for 10 minutes, rotate the cookie sheets, and bake for another 9 minutes (watch carefully - ovens vary. This should be a fairly light-colored cookie). Cool completely on a rack before storing in an airtight container (except the ones that don't make it that far!). They freeze well, too.
My favorite chocolate for this is Guitard Waialua Estate 70%. It's a single-plantation chocolate from Hawaii with astounding flavor and texture. I have it on hand for making chocolates, but you can get some here. Or, any high quality dark chocolate should do. Just don't use chips: they don't have enough cocoa butter, intending to keep their shape when baked. We want random blobs of melty goodness. If you collected any of our local black walnuts (which weren't very abundant this year, but certainly were last! They tend to bear heavy masts every-other year.), they are great in this recipe. Instead of the sugar and molasses, you can, use 1/2 C sugar and 3/4 C brown sugar. I use little sugar, and brown sugar always turns into a rock before I use it. I'm basically just making brown sugar with the molasses.