Ingredients

⅔ cup blue and white nonpareils

2¼ cups (11¼ ounces/319 grams) all-purpose flour

1 teaspoon table salt

¾ teaspoon baking soda

¾ cup extra-virgin olive oil

1 cup packed (7 ounces/198 grams) light brown sugar

½ cup (3½ ounces/99 grams) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon grated orange zest

8 ounces bittersweet chocolate, chopped fine

30 (1½-inch) gelt pieces, unwrapped

Instructions

Step 1: Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Spread the nonpareils in a shallow dish and set aside.

Step 2: In a bowl, whisk together the flour, salt, and baking soda. In a separate bowl, whisk the olive oil, brown sugar, and granulated sugar until well combined, about 30 seconds. Add the eggs, vanilla extract, and orange zest to the sugar mixture and whisk until creamy and smooth, about 30 seconds more.

Step 3: Stir half of the flour mixture into the wet ingredients using a silicone spatula or wooden spoon. Add the chopped bittersweet chocolate and remaining flour mixture, stirring until no dry flour remains.

Step 4: Using a #40 scoop or about 1½ tablespoons, portion the dough into 30 parts. Roll each portion into a ball. Drop the balls into the nonpareils and roll to coat, pressing gently to adhere. Arrange the coated balls evenly on the prepared baking sheets, 15 per sheet.

Step 5: Flatten each dough ball with the bottom of a drinking glass to about ¾-inch thickness. Bake one sheet at a time for 6 to 7 minutes, until edges are just set and centers are puffed but still soft. Cookies may appear underdone but will firm up as they cool.

Step 6: Remove the sheet from the oven and, working quickly, press one gelt piece firmly onto the center of each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a different flavor twist, try using dark chocolate chips instead of chopped bittersweet chocolate.

If you don’t have orange zest, a teaspoon of orange extract can be used as a substitute.

Use a smaller portion scoop to make bite-sized cookies, adjusting bake time accordingly.

To enhance the citrus aroma, add a teaspoon of lemon zest alongside the orange zest.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, though extra-virgin olive oil adds a subtle fruity flavor that complements the chocolate and orange. If you prefer, mild-flavored oils like avocado or light vegetable oil can be used, but the taste will differ slightly.

What can I use if I don’t have gelt pieces?

If gelt pieces are unavailable, small chocolate coins or thin chocolate discs are a great alternative. You can also use chocolate chips or drops pressed into the cookie centers after baking.