Ingredients
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1 cup
sugar
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4 tablespoons
unsalted butter, at room temperature
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1/4teaspoon
salt
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1
egg
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1 teaspoon
pure vanilla extract
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1/2cup
unsweetened cocoa powder
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1 1/4cups
flour
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1
egg white
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1 teaspoon
baking powder
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1/4cup
finely chopped candied orange peel, plus 1 more for sprinkling
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1/3cup
white chocolate chips
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Confectioner's sugar
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4 ounces
semisweet chocolate, finely chopped
Directions
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Using an electric mixer, cream the sugar, butter and salt at high speed until well blended, about 3 minutes. Scrape down the bowl, add the egg, egg white and vanilla and beat for 1 minute.
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Beat in the cocoa at medium speed until thoroughly blended. Add the flour, baking powder, orange peel and white chocolate chips and mix at low speed just until incorporated.
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Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment.
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Roll the dough into 1 1/2-inch balls; roll in confectioners sugar. Place on the prepared pans, spacing evenly. Bake 1 pan at a time (refrigerate the other pan) until the centers are springy, about 15 minutes. Let cool on the pans for 2 minutes; transfer to racks to cool completely.
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Place two-thirds of the semisweet chocolate in a microwavable bowl. Microwave at medium power for five to six 30-second intervals, stirring in between, until smooth. Add the remaining chocolate; let stand for 5 minutes. Stir until smooth.
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Dollop some chocolate on top of each cookie; sprinkle with orange peel. Let stand until set, about 1 hour.
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