Terry's Double Chocolate + Candied Orange Cookies

Directions

1. Double Chocolate Cookies
2. In a large bowl, beat together the butter, sugars, and sourdough discard if using. If you have a standing mixer, I highly suggest beating for a full ten minutes. It makes a world of difference in the final cookie when the butter and sugar have thoroughly come together.
3. Add the eggs, milk, and extract into the creamed butter and sugar. Beat for 30 seconds, scrape down the sides, and beat for another 30 seconds or so.
4. Add in the dry ingredients. Mix until combined well. Stir in the chocolate chips.
5. Let the dough rest in the refrigerator for at least an hour but preferably overnight. The flavor will be much more profound. I often let my cookie dough rest for three days in the fridge.
6. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or pan with parchment paper.
7. Using a medium-ish cookie scoop, portion the dough onto the prepared pan leaving a few inches between each. Bake for 15 minutes.
8. Remove the partially baked cookies and place a candied orange slice on top of each. Bake for another 12 minutes or so until mostly baked through but still a bit soft in the middle.
9. Remove the pan and let cool for 10 minutes. Move the cookies to a cooling rack to finish cooling.

1. Candied Orange Slices
2. In a large saucepan, bring the water and sugar to a very light boil over medium-low heat.
3. Add the orange slices and cook for about 30 minutes or so turning them a few times throughout the cooking time.
4. Remove and let cool on a cooling rack. If you like, decorate with sparkling sugar for added texture and sweetness.