Recipe made by @fikabrodbox

 

Ingredients

• 1 ⅓ 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
• 1 tsp instant espresso powder
• ½ cup (85g) semi-sweet chocolate chips
• ¼ cup (about one bag) + 2 Tbsp (45g) Dry Candied Iyokan Peel, rough chopped

 

Topping

• 2 Tbsp (21g) semi-sweet chocolate chips
• 2 Tbsp (15g) Dry Candied Iyokan Peel, chopped small

 

Steps

1. Heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, and espresso powder.
3. 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.
4. Add cocoa powder and melted butter, gently whisking until combined. Whisk in egg and vanilla.
5. Add flour mixture to wet mixture, mixing with a silicone spatula just until combined. Fold in chocolate chips and iyokan peel.
6. 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.
7. Optional: Chill cookies for 30 minutes prior to baking.
8. Bake for 10 minutes or until edges are set.
9. Transfer baking sheets to wire racks.
10. Taking care not to burn your fingers, gently press some chopped iyokan peel onto the top of each cookie.
11. Let cookies cool on baking sheets for about 10 minutes before transferring cookies to wire rack to cool completely.