//////
SIMPLE DOUGH
- 90 g unsalted butter, room temperature
- 35 g granulated sugar
- 1/2 teaspoon orange extract
- 1 tablespoon egg yolk
- 85 g all-purpose flour
CHOCOLATE DOUGH
- 90 g German flour
- 10 g Dutch-processed cocoa powder
- 1 pinch of salt
- 60 g unsalted butter, room temperature
- 50 g granulated sugar
- 1 egg yolk
- 1/2 teaspoon rum extract
This playful cookie unites orange and chocolate flavors into a yin-yang design, symbolizing harmony. Begin by preparing both doughs separately, chilling each before combining. This ensures structure and crisp, clean shapes.
For the orange dough, cream softened butter and sugar together until pale and fluffy. Beat in the egg yolk and orange extract until smooth. Add flour gradually, mixing just until combined.
Shape the orange dough into a log, wrap it tightly in plastic wrap, and chill it for at least 1 hour. Chilling helps the dough firm up and hold its shape.
To prepare the chocolate dough, whisk the flour, cocoa, and salt together in a bowl. Separately, cream butter and sugar until light, then beat in egg yolk and rum extract.
Mix the dry cocoa mixture into the wet chocolate mixture. Stir until just combined. Wrap the chocolate dough tightly and refrigerate for 1 hour until firm and ready to shape.
Divide each dough into 4 equal logs, about 1 inch thick. Set aside a small amount (10 g) from each dough to form the decorative dots later in the process.
Press each log gently with your thumb to create a comma shape. Pair one orange and one chocolate log together, brushing one side lightly with water to help them stick.
Place the logs together with rounded sides outward to mimic a yin-yang symbol. Roll gently to blend, then wrap and chill for 1–2 hours until very firm for slicing.
Preheat oven to 175°C (350°F). Slice the dough logs into 5 mm thick cookies. Place them spaced on parchment-lined trays. Add a chocolate dot on the orange side, and vice versa.