Chocolate Orange Espresso Thins Recipe

Chocolate. Orange. Espresso. In one bite. That says it all, don’t you think? I think this typically British flavor combination is absolutely brilliant in a cookie like these Chocolate Orange Espresso Thins. Coming to think of it I encountered a myriad of choco-orange candies when I spent time in the UK during college which is where I think my fondness for it began. Martha, of course, has managed to perfect this anglo-flavor combo with her recipe. These cookies are wonderfully chocolately, orangey and espresso-y, without being overpowering. Plus, since they are not ridiculously ginormous like a Starbucks frisbee-style rainbow cookie, you can eat two or three and not feel so guilty that you decide to skip yoga and start the resolutions again tomorrow. When you make these be sure to sit down and enjoy a few by yourself during naptime, with a warm cup of tea or glass of milk. We all deserve a sweet break now and then!

The nice thing about these, like most cookies, is that they taste even better if the dough has been allowed to rest and chill before they are baked. This means they’re perfect for making ahead! I’ve even made the dough and frozen it to make much later. When I’m ready I simply thaw the dough, slice and bake. It’s nice to have the dough already prepared!

I should mention these are called “slice and bake” cookies by many. That’s because you make the dough and chill it in a log shape and slice off circles to bake. I’m telling you this because I used to always wonder about that when I’d hear the term or read it in magazines. Drop cookies are made from cookie dough that’s dropped from a spoon onto the cookie sheet and roll out cookies are usually shaped with cookie cutters. The world of cookie baking is so detailed and interesting! I hope you enjoy these Chocolate Orange Espresso Thins! Happy baking!