Yield: about 2 dozen cookies
- 1 1/3 cups (160g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp instant espresso powder
- 1 cup (198g) granulated sugar
- zest of 1 large orange
- ½ cup (42g) unsweetened cocoa powder
- ¾ cup (170g) unsalted butter, melted & cooled slightly
- 1 egg, room temp
- 2 tsp vanilla extract
- ½ cup (85g) semi-sweet chocolate chips
- ¼ cup + 2 Tbsp (45g) Kankitsu Labo Candied Iyokan Peel, rough chopped
- 2 Tbsp (21g) semi-sweet chocolate chips
- 2 Tbsp (15g) Kankitsu Labo Candied Iyokan Peel, chopped small
- Heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and espresso powder.
- In another medium bowl, combine sugar and orange zest. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness.
- Add cocoa powder and melted butter, gently whisking until combined. Whisk in egg and vanilla.
- Add flour mixture to wet mixture, mixing with a silicone spatula just until combined. Fold in chocolate chips and iyokan peel.
- Form dough into balls that are about 1 ½ tablespoons each. (A #40 cookie scoop is super helpful here.) Top each with a couple chocolate chips.
- Optional: Chill cookies for 30 minutes prior to baking.
- Bake for 10 minutes or until edges are set.
- Transfer baking sheets to wire racks. For perfectly round cookies, try Erin Clarkson’s cookie scoot method when they’re fresh out of the oven.
- Taking care not to burn your fingers, gently press some chopped iyokan peel onto the top of each cookie.
- Let cookies cool on baking sheets for about 10 minutes before transferring cookies to wire rack to cool completely.