Biscuits sablés à l’orange et au chocolat concassé sans gluten

Ingrédients

• 1/2 cup chopped semisweet chocolate, melted
• 1-3/4 cups (210g) unbleached all-purpose flour or gluten-free flour blend*
• 1-2/3 cups (200g) cake flour (see Note below to make your own)
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1-1/4 cups (240g) granulated sugar
• Freshly grated orange zest from about 1 medium orange
• 2 tbsp freshly squeezed orange juice (from the zested orange)
• 1 large egg + 2 large egg yolks, at room temperature
• 1 tsp pure vanilla extract or vanilla paste
• 10 drops LorAnn orange oil, optional
• 1 cup (2 sticks; 227g) unsalted butter, cut into chunks and slightly softened
• About 1/4 cup (42g) shaved or finely chopped bittersweet, semisweet or milk chocolate

Préparation

1. 1

   Position one rack in the top third of...: Position one rack in the top third of the oven, one rack in the bottom third of the oven, and preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

2. 2

   Prepare the Cookie Dough: In a bowl, whisk...: Prepare the Cookie Dough: In a bowl, whisk flours, baking soda and salt together. Set aside. In another bowl, stir together the sugar and orange zest, helping the zest from clumping. In a measuring cup with a spout, combine the orange juice, whole egg, extra yolks, and vanilla. Add orange oil if using. Set aside.

3. 3

   In a mixer fitted with the paddle attachment,...: In a mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 2 minutes. Pour the orange sugar into the softened butter and beat until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Gradually add the egg, yolks, and vanilla mixture, beating after each egg/yolk has been added.

4. 4

   Add the dry ingredients, a little at a...: Add the dry ingredients, a little at a time, mixing between additions just until combined. Scrape the sides and bottom of the bowl frequently. Add the shaved chocolate and mix just until it is distributed throughout the dough.

5. 5

   Cover the bowl, pressing a sheet of plastic...: Cover the bowl, pressing a sheet of plastic wrap directly onto the surface, and refrigerate about 15 minutes. If you want to make the dough ahead, firm up and then place in a sealed plastic bag or airtight container and refrigerate up to a couple of days. Return to cool room temperature before continuing.

6. 6

   Scoop 3 to 4 tbsp of dough for...: Scoop 3 to 4 tbsp of dough for each cookie using a spring-loaded ice cream scoop and place on the lined baking sheets, leaving more than 1-inch between cookies. Using the bottom of a glass dipped in water, flatten each cookie to a thickness of 1/4 to 1/2-inch. Instead of drizzling with chocolate, cookies can be sprinkled with coarse cane sugar before baking.

7. 7

   Bake the Cookies: Bake about 15 minutes, rotating...: Bake the Cookies: Bake about 15 minutes, rotating cookie sheets halfway through so the cookies in front are now facing the back of the oven. Cookies will be fairly pale on top and lightly browned on the bottom. Leave on the baking sheets to firm slightly 2 minutes, then transfer to a rack and cool thoroughly before storing in airtight containers up to 1 week.

8. 8

   Make the Drizzle (if using): Place cookies on...: Make the Drizzle (if using): Place cookies on a rack set over a sheet of parchment. Heat the chocolate in a microwave until mostly melted. Remove from the oven and stir until all the pieces are fully melted and smooth. Cool slightly and pour into a resealable plastic bag. Press into one corner, twisting the top of the bag to keep the chocolate in the corner, flip it upright and snip a little piece off the corner. Keep the bag upright until you are ready to drizzle it over the cookies. Use a zig-zag motion to create a fun design. Set aside to give the chocolate time to firm up before serving.