Ingredients
¾cupunsalted butter,softened to room temperature
⅔cupbrown sugar,light or dark, packed
1large egg,room temperature
1tsppure vanilla extract
2cupsall-purpose flour,plus 2 tbsp, spooned and leveled
½tspground cinnamon
¼tspsalt
1medium navel orange,zested, plus more for sprinkling on top if desired
2tbsporange juice
½cupwalnuts,chopped, optional
coarse sugar,for rolling, optional
8ozsemi-sweet chocolate,coarsely chopped
sea salt,for sprinkling on top
Preparation
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky.
Switch to high speed and beat in the zest, fresh orange juice, and walnuts.
Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2½-inches in diameter. Tightly wrap the logs in plastic wrap.
Chill in the refrigerator for at least 4 hours and up to 5 days.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the logs from the refrigerator and roll into coarse sugar. Slice each log into 12 equally thick cookies and place the cookies on baking sheets about 2 inches apart.
Bake the cookies for 12 to 14 minutes or until brown around the edges.
Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Melt the chopped chocolate in a double boiler or use the microwave.
Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with sea salt and orange zest.
Place the baking sheet into the refrigerator to help the chocolate set.
Once set, serve, and enjoy!
