Deliciously buttery rich chocolate cookies with an orange buttercream filling. This is a spooky recipe that will be loved by any chocolate orange fan. This recipe makes around 6-8 cookies.
This dish contains the following allergens: milk, Milk/Dairy
Cooking mode
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For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Utensils
Step 1
Using the bowl of your Ninja Kitchen System and the plastic blade, add the unsalted butter and the white and light brown sugar. Select low for approximately 30-45 seconds to cream both ingredients together.
Step 2
Add the egg yolks, flour, bicarbonate of soda and cocoa powder and select low again for 45 seconds to combine all of the ingredients together and form a thick cookie dough.
Step 3
Place the cookie dough in the fridge for 1-2 hours. Using and ice-cream scoop, scoop the dough into even sized balls.
Step 4
Set your Ninja Mini Flip oven to bake at 170C degrees and line a baking tray with greaseproof paper and place the cookie balls on the tray with gap in between each cookie.
Step 5
Place in the oven and bake for approximately 12 minutes. Leave the cookies aside to cool.
Step 6
Prepare the butter cream by placing the butter in a mixing bowl and whisk using an electric mixer, whisk for approximately 8 minutes (you will notice the butter becoming lighter in colour).
Step 7
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk, orange essence and orange food colouring and mix again until the buttercream is orange.
Step 8
Transfer the orange buttercream into a piping bag with a wide nozzle, and pipe the filling one of the cookies and top with another cookie – repeat process. Decorate with edible eyes (optional).
Using the bowl of your Ninja Kitchen System and the plastic blade, add the unsalted butter and the white and light brown sugar. Select low for approximately 30-45 seconds to cream both ingredients together.
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 2 of 8
Add the egg yolks, flour, bicarbonate of soda and cocoa powder and select low again for 45 seconds to combine all of the ingredients together and form a thick cookie dough.
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 3 of 8
Place the cookie dough in the fridge for 1-2 hours. Using and ice-cream scoop, scoop the dough into even sized balls.
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 4 of 8
Set your Ninja Mini Flip oven to bake at 170C degrees and line a baking tray with greaseproof paper and place the cookie balls on the tray with gap in between each cookie.
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 5 of 8
Place in the oven and bake for approximately 12 minutes. Leave the cookies aside to cool.
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 6 of 8
Prepare the butter cream by placing the butter in a mixing bowl and whisk using an electric mixer, whisk for approximately 8 minutes (you will notice the butter becoming lighter in colour).
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 7 of 8
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk, orange essence and orange food colouring and mix again until the buttercream is orange.
For the cookies
150g
unsalted butter (room temperature)
80g
white sugar
120g
light brown sugar
4
egg yolks
225g
plain flour
1 tsp
bicarbonate of soda
30g
cocoa powder
For the orange buttercream
50g
unsalted butter (room temperature)
100g
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
For the cookies
5.25oz
unsalted butter (room temperature)
2.8oz
white sugar
4.2oz
light brown sugar
4
egg yolks
7.88oz
plain flour
1 tsp
bicarbonate of soda
1.05oz
cocoa powder
For the orange buttercream
1.75oz
unsalted butter (room temperature)
3.5oz
icing sugar
1/2 tsp
orange essence
2 tsp
milk
10-12
orange food colouring gel
Step 8 of 8
Transfer the orange buttercream into a piping bag with a wide nozzle, and pipe the filling one of the cookies and top with another cookie – repeat process. Decorate with edible eyes (optional).
