1 cup salted butter, room temperature and cut into cubes
1/2 cup white sugar
1/4 cup packed brown sugar
1 tsp vanilla
Zest of 1 orange
2 Tbsp of Crunchy Chocolate Dukka plus extra for sprinkling
2 1/2 cups white all-purpose flour
4 oz of semi-sweet chocolate chopped into chunks
1 egg, beaten
Directions
In a stand mixer or an electric mixer, beat the butter, sugars, vanilla and orange zest on medium-high until light and fluffy.
Scrape down the sides of the bowl, and with the mixer on low, slowly add the flour, Crunchy Chocolate Dukka and chocolate chunks until fully combined. The dough should be smooth when combined.
Place dough onto a sheet of plastic wrap, and using your hands form the dough into a log shape. It should be around 12 inches long and 3 inches in diameter.
Chill for at least 2 hours, and overnight if possible.
Preheat oven to 350 degrees, and line a baking sheet with parchment paper or silicone sheets.
Using a very sharp knife, cut 1-inch slices of the dough to form rounds.
Place slices onto the baking sheet and brush the tops with beaten egg.
Sprinkle extra Crunchy Chocolate Dukka on the top of cookies then gently press into the cookie.
Bake for 15-17 minutes until edges are golden brown.
Remove from the oven and allow to cool completely.
