Cocoa Ribbon Cookies

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Why Make This Recipe

If you’re seeking a delightful treat that combines rich chocolate, citrus brightness, and an appealing visual twist, Cocoa Ribbon Cookies are a fantastic choice. These unique cookies not only deliver a burst of flavor but also present beautifully with their layered structure. Each bite offers a satisfying combination of chocolate and orange, making it a perfect snack for both everyday enjoyment and special occasions. The use of both butter and olive oil in the dough keeps them moist yet slightly crispy around the edges. Plus, they are easy to make and can be enjoyed in various ways. Whether with a cup of coffee, as an after-school snack, or as a part of a cookie platter at a gathering, they are sure to please a crowd.

How to Make Cocoa Ribbon Cookies

Making Cocoa Ribbon Cookies is an enjoyable process that anyone can try, even if you’re new to baking. The result is a delightful cookie that will impress your family and friends. Just follow these simple steps to create a batch that will spread deliciousness throughout your home.

Ingredients:

8 tablespoons Unsalted butter (softened)
3 ounces Dark chocolate (melted)
5 medium Oranges (zest and juice)
1 cup Granulated sugar
1/2 teaspoon Kosher salt
1/4 cup Extra-virgin olive oil
1/4 cup Sour cream
2 cups All-purpose flour (divided)
2 tablespoons Dutch-processed cocoa powder
4 ounces Dark chocolate (melted for drizzling)
1 tablespoon Granulated sugar (for sprinkling)
Flaky salt (for sprinkling)
1/4 medium Orange (cut into segments for garnish)

Directions:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and at the right temperature. Next, line a baking sheet with parchment paper so the cookies do not stick and come off easily when baked.
Cream the Butter: In a large mixing bowl, take the softened unsalted butter and cream it until it becomes fluffy. This should take about 2-3 minutes with a hand mixer or whisk. Creaming the butter well creates a light and airy texture in your cookies.
Add Sugar: Gradually add in the granulated sugar while continuing to mix. Keep mixing until the sugar is well combined and the mixture is smooth. This step is important as the sugar helps to aerate the mixture.
Mix in Chocolate: Melt the dark chocolate carefully, either in a microwave or over a double boiler until smooth. Pour this melted chocolate into the butter and sugar mixture and stir until fully combined.
Add Orange Zest and Juice: Zest and juice 3 of the medium oranges. You can use a zester or a fine grater to get the zest. Be careful not to include the bitter white pith. Add both the zest and juice to the mixture, stirring well to blend these fresh flavors in.
Incorporate Olive Oil and Sour Cream: Add the extra-virgin olive oil and sour cream to the mix. Stir until everything is combined. This combination contributes to the cookies’ moistness and rich flavor.
Prepare Dry Ingredients: In another bowl, combine 1 3/4 cups of the all-purpose flour, cocoa powder, and kosher salt. Mix these ingredients thoroughly to ensure even distribution.
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture. Stir until a dough begins to form. Don’t overmix; you want to combine the ingredients just enough to create a flavorful dough.
Divide and Layer the Dough: Once the dough is formed, divide it in half. To one half, add 2 tablespoons of Dutch-processed cocoa powder and mix until well incorporated. Roll each half into rectangles of similar size. Now you can layer them one over the other, with the dark cocoa layer on top.
Roll into a Log: Once you have your layered dough, tightly roll it into a log shape. It should resemble a cylinder. After forming the log, wrap it in plastic wrap or parchment paper and refrigerate it for about 30 minutes. Chilling the dough helps it firm up, making it easier to slice.
Slice the Cookies: After refrigerating, remove the log from the fridge. Using a sharp knife, slice it into 1/4-inch thick cookies. Be gentle to maintain the layers and avoid squishing the dough too much.
Bake the Cookies: Place the sliced cookies onto the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Drizzle and Garnish: Once baked, let them cool slightly. For the finishing touch, melt the additional dark chocolate and drizzle it over the cooled cookies. Sprinkle with granulated sugar, flaky salt, and garnish with small segments of the remaining orange.
Cool Completely: Allow the cookies to cool completely before serving. This helps the chocolate drizzle harden and the flavors meld together beautifully.

How to Serve Cocoa Ribbon Cookies

Cocoa Ribbon Cookies can be enjoyed in numerous ways! They pair excellently with a cup of coffee or tea, enhancing your afternoon break or making a sweet treat at supper. You can serve them on a decorative platter during special occasions, like a birthday party or a holiday gathering, and they will certainly be a hit with both adults and children.

For a unique touch, consider sandwiching some homemade whipped cream or vanilla ice cream between two cookies for a delightful dessert. Adding a small scoop of ice cream between two cookies will turn them into a fresh and delightful treat, perfect for warm days.

How to Store Cocoa Ribbon Cookies

Storing your Cocoa Ribbon Cookies properly will keep them fresh for days. Place them in an airtight container at room temperature, where they will stay good for up to a week. If you prefer to keep them longer, you can freeze the cookies. Wrap them tightly in plastic wrap or foil, then place them in a zip-top bag. They can last in the freezer for up to three months. When you’re ready to enjoy, simply pull a few out, let them thaw at room temperature, and they will be just as delicious!

Tips to Make Cocoa Ribbon Cookies

Use Quality Chocolate: The flavor of chocolate is key in this recipe. Choose high-quality dark chocolate for the best taste, both in the dough and for drizzling.
Don’t Skip the Chilling Step: Chilling the dough is important for maintaining the cookie shape and helps with easier slicing. Make sure to give yourself plenty of time for this part of the process.
Experiment with Citrus: While this recipe uses oranges, you can experiment with other citrus fruits such as lemon or lime for a different flavor. Just remember to adjust the amount based on the strength of the fruit’s flavor.
Adjust Sweetness: The creaminess of the butter, together with the sweetness of the cocoa, can sometimes make these cookies on the rich side. If you desire a little less sweetness, consider reducing the sugar by a few tablespoons.
Keep an Eye on Baking Time: Every oven is different, so check on your cookies a few minutes before the time is up to avoid over-baking.

Variation

If you’re looking to mix things up with different flavors, consider incorporating nuts or dried fruits. Chopped walnuts or pecans could add a nice crunch to the cookie. Similarly, consider adding mini chocolate chips for a richer chocolate flavor. You can also replace some of the all-purpose flour with a nut flour like almond flour for a gluten-free variation, adjusting the liquid slightly as needed.

FAQs

1. Can I make Cocoa Ribbon Cookies ahead of time?
Yes, you can prepare the dough ahead of time and keep it in the refrigerator for up to 48 hours before baking. Alternatively, you can freeze the shaped logs and bake them fresh later on.

2. How should I store leftover cookies?
Leftover cookies can be stored in an airtight container at room temperature for up to one week. If freezing, wrap them well to keep them fresh for a longer time.

3. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter and creamier flavor in your Cocoa Ribbon Cookies. Keep in mind that this change will subtly alter the taste and texture, making them less rich.

4. What can I use instead of sour cream?
If you don’t have sour cream on hand, plain yogurt can be a suitable substitute. It will maintain the moisture in the cookie while adding a similar tangy flavor.

5. Are these cookies suitable for sharing during the holidays?
Absolutely! Cocoa Ribbon Cookies are perfect for holiday cookie trays or as gifts. Their attractive layered design and unique flavors make them stand out among traditional cookie offerings.

With this guide, you’re all set to create your very own batch of Cocoa Ribbon Cookies. Enjoy the process, and most importantly, enjoy the delicious results!

Cocoa Ribbon Cookies

Print Recipe

Delightful cookies that combine rich chocolate and citrus brightness, perfect for any occasion.

Author: anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 tablespoons Unsalted butter (softened)
3 ounces Dark chocolate (melted)
5 medium Oranges (zest and juice)
1 cup Granulated sugar
1/2 teaspoon Kosher salt
1/4 cup Extra-virgin olive oil
1/4 cup Sour cream
2 cups All-purpose flour (divided)
2 tablespoons Dutch-processed cocoa powder
4 ounces Dark chocolate (melted for drizzling)
1 tablespoon Granulated sugar (for sprinkling)
Flaky salt (for sprinkling)
1/4 medium Orange (cut into segments for garnish)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the softened unsalted butter until fluffy, about 2-3 minutes.
Gradually add granulated sugar and mix until smooth.
Melt the dark chocolate and stir it into the butter and sugar mixture.
Zest and juice 3 medium oranges, adding both to the mixture and stirring well.
Add extra-virgin olive oil and sour cream, mixing until combined.
In another bowl, combine 1 3/4 cups of all-purpose flour, cocoa powder, and kosher salt.
Gradually mix the dry ingredients into the wet mixture until a dough forms.
Divide the dough in half; add 2 tablespoons cocoa powder to one half and mix.
Roll each half into rectangles and layer them with the cocoa layer on top.
Tightly roll the layered dough into a log, wrap it, and refrigerate for 30 minutes.
Slice the log into 1/4-inch thick cookies.
Place sliced cookies on the baking sheet and bake for 10-12 minutes.
Let cool slightly, then drizzle with melted dark chocolate and sprinkle with sugar and flaky salt.
Garnish with segments of orange and cool completely before serving.