I have never been a fan of chocolate and orange, I would avoid jaffas at all costs, but these cookies were delicious (they were also approved by my room mates). The addition of the orange blossom mead was the kicker, it added a sweetness and depth of flavour
10 mins + 3 hr Cooking Time, Makes 12
2 1/2 cups plain flour
1 1/2 tsp baking soda
1/2 tsp salt
170g butter, melted
1 cup light brown sugar
1/4 cup honey
1 large egg plus
Zest of 1 orange
2 teaspoons vanilla extract
1/3 cup Stone Dog Odin's Reserve Mead
1/2 cup dark chocolate chips
Extra chocolate for topping
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter and sugars together until no sugar lumps remain. Whisk in the honey and egg, followed by half the orange zest, the vanilla and Stone Dog Odin's Reserve Mead. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips and cover the dough and chill for at least 2 hours
Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
Preheat the oven to 160°C.
Roll the dough into balls, about 3 tablespoons of dough per cookie, and place, spaced out on a lined baking tray
Bake each batch for 12-14 minutes. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Dip half the cookie in melted chocolate and sprinkle with the remaining orange zest. The cookies will stay fresh in an airtight container for up to 10 days.