Description
Gelt Thumbprints with Dark Chocolate, Olive Oil, and Orange are delightful cookies that combine the rich flavors of bittersweet chocolate and fresh orange zest with the unique touch of olive oil. Rolled in colorful blue and white nonpareils, these thumbprint cookies feature a festive chocolate center with a classic gelt piece, making them perfect for holiday celebrations or anytime you want a sophisticated, sweet treat.
Ingredients
Scale
Cookies
- 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
- Preheat and Prepare: Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Spread the blue and white nonpareils in a shallow dish and set aside for coating the dough balls.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, table salt, and baking soda until combined to ensure even leavening.
- Combine Wet Ingredients: In a separate bowl, whisk the extra-virgin olive oil with light brown sugar and granulated sugar until well combined, about 30 seconds. Add the eggs, vanilla extract, and grated orange zest, whisking again until the mixture is creamy and smooth, about another 30 seconds.
- Incorporate Flour and Chocolate: Stir half of the flour mixture into the wet ingredients using a silicone spatula or wooden spoon. Then fold in the finely chopped bittersweet chocolate, followed by the remaining flour mixture, stirring until no dry flour remains.
- Scoop and Roll Dough: Using a #40 scoop, portion the dough into 30 equal portions, approximately 1½ tablespoons each. Roll each portion into a ball with your hands. Roll the dough balls in the prepared nonpareils, pressing gently so the sprinkles adhere well.
- Shape Cookies on Baking Sheets: Arrange the coated dough balls evenly on the prepared baking sheets, 15 per sheet. Flatten each ball to about ¾ inch thickness by pressing with the bottom of a drinking glass.
- Bake: Bake the cookies one sheet at a time in the preheated oven for 6 to 7 minutes, until the edges are just set and the centers are puffed but still soft. The cookies may look slightly underdone; they will continue to set as they cool.
- Add Gelt Pieces: Remove the baking sheet from the oven and immediately press one unwrapped gelt piece firmly into the center of each cookie. Let the cookies cool on the baking sheets for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely. Cookies will be cool enough to eat after about 30 minutes, but the gelt will take about 2 hours to fully set.
- Storage: Store the cookies at room temperature for up to 4 days. Note that the gelt pieces may develop a harmless waxy sheen over time.
Notes
- Ensure the baking sheets and oven rack are properly positioned for even baking.
- Finely chopping the bittersweet chocolate helps it distribute evenly for the best texture and flavor.
- Using extra-virgin olive oil adds a unique fruity depth to the cookies; do not substitute with other oils for best flavor.
- Press the gelt pieces into the cookies immediately after baking for proper adhesion.
- Cookies might appear slightly underbaked when removed, but will firm up as they cool.
- Store in an airtight container at room temperature to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 6-7 minutes per sheet (total approx. 15 minutes)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gelt Thumbprints, Chocolate Cookies, Olive Oil Cookies, Orange Zest Cookies, Holiday Cookies, Festive Cookies, Thumbprint Cookies
