Orange & Dark Chocolate Chunk Cookies
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Orange & Dark Chocolate Chunk Cookies

By 

Sarah Serna-Diez of Honey Hi

everyday
About This Recipe

Created by chef-in-residence, Sarah Serna-Diez of Honey Hi, the beloved Los Angeles café known for its vibrant, nourishing food, these cookies are a celebration of citrus season. Fragrant orange zest is massaged into date sugar to release its oils, infusing the dough with brightness, while chunks of our Blood Orange Dark Chocolate melt into glossy pools. Golden at the edges and soft at the center, they’re finished with flaky salt and a final shower of zest — a naturally sweet, deeply indulgent treat, made without a pinch of refined sugar (or gluten!!)

This Recipe Features
Blood Orange
Blood Orange
How Many?

Orange & Dark Chocolate Chunk Cookies

By 

Sarah Serna-Diez of Honey Hi

everyday
About This Recipe

Created by chef-in-residence, Sarah Serna-Diez of Honey Hi, the beloved Los Angeles café known for its vibrant, nourishing food, these cookies are a celebration of citrus season. Fragrant orange zest is massaged into date sugar to release its oils, infusing the dough with brightness, while chunks of our Blood Orange Dark Chocolate melt into glossy pools. Golden at the edges and soft at the center, they’re finished with flaky salt and a final shower of zest — a naturally sweet, deeply indulgent treat, made without a pinch of refined sugar (or gluten!!)

Ingredients
Serving Size: 18 cookies
½

cup (110g) unsalted butter, melted
¾

cups (150g) date sugar
1

teaspoon date syrup
2

teaspoons vanilla extract
1

large egg
1

egg yolk
1 ¼

cups (150g) gluten-free flour (we like Cup4Cup)
¼

cup (60g) oat flour
¼

teaspoon kosher salt
¼

teaspoon baking soda
2

Spring & Mulberry chocolate bars (Blood Orange recommended), chopped
1

Orange, zested (reserve some for garnish)

Flaky sea salt, optional, for garnish
Directions
  1. Prepare zest & sugar. Zest the orange and rub zest into date sugar with your fingers until fragrant and oils release.
  2. Cream sugar & butter. In the bowl of a stand mixer fitted with the paddle, beat date sugar, date syrup, and melted butter on medium speed until paste-like (about 3 minutes). Mixture will look dense, not fluffy.
  3. Chop chocolate. While mixing, roughly chop chocolate bars into chunks. Set aside.
  4. Mix in wet ingredients. Scrape down sides of bowl. On medium-low, add vanilla, salt, baking soda, egg, and yolks. Mix until smooth.
  5. Add flours. Remove bowl from mixer. Fold in both flours with a spatula until just combined. Stir in chocolate chunks.
  6. Portion & chill. Using a cookie scoop, portion dough balls onto a sheet pan. Chill in refrigerator at least 2 hours, or up to overnight.
  7. Bake. Preheat oven to 375°F. Place dough balls on parchment-lined sheet and bake for 10 minutes, until edges are golden and centers look soft with visible melted chocolate.
  8. Flatten. Cool for 2 minutes, then press the center of each cookie gently with the bottom of a mug or spatula to flatten slightly and create crackly edges.
  9. Finish. Garnish with flaky sea salt and reserved orange zest before serving.
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