Dark Chocolate Orange Cookies
Double chocolate orange cookies are rich and chewy and perfect for the holidays. The dough uses double chocolate and double orange ingredients, made with dark chocolate, cocoa powder, orange extract, and orange zest, so they are bursting with the flavors of Christmas.
Servings: 12 cookies
Calories: 238kcal
Equipment
- Mixing bowls
- Microplane or zester
- Stand mixer with paddle attachment, or handheld mixer
- 2 large baking sheets
Ingredients
- 1 orange zested
- ½ cup granulated sugar
- ½ cup unsalted butter
- ½ cup light brown sugar
- 2 large egg yolks room temperature
- ½ teaspoon orange extract see notes section
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup dutch process cocoa powder
- 4 oz dark or semi-sweet chocolate chopped and divided (4oz)
- 1 Terry’s Chocolate Orange optional
- Flaky sea salt for topping (optional)
Instructions
- Zest a full orange (only getting the orange parts) then rub the zest into the granulated sugar using your fingertips until very orange and fragrant.1 orange zested, ½ cup granulated sugar
- In the bowl of a stand mixer, beat the butter, brown sugar, and orange sugar on medium-high speed for 4 minutes. Scrape down the sides at halfway and at the end.½ cup unsalted butter, ½ cup light brown sugar
- Note: it’s important to cream the butter and sugars for the whole time to dissolve the sugar as best as possible.
- *Add the egg yolks and beat for another two minutes, then scrape down the sides.2 large egg yolks
- Whisk together the flour, baking soda, salt, and cocoa powder, and add to the creamed ingredients, mixing until halfway combined.¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ cup dutch process cocoa powder
- Add the chopped chocolate (reserving about ¼ cup), then finish mixing by hand.4 oz dark or semi-sweet chocolate
- Using a 2-tablespoon scoop, scoop all of the dough onto a small cookie sheet lined with parchment paper.
- Flash freeze for 15 minutes, then wrap the entire tray tightly in plastic wrap (or transfer to a zip top bag) and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake, preheat the oven to 350℉/177℃ and add 6 cookies to a large sheet pan lined with parchment paper.
- Bake for 10-12 minutes, until the edges look set, but still look gooey in the centers. Scoot the cookies to make them round, then top with a slice of Terry’s Chocolate Orange and flaky sea salt.1 Terry’s Chocolate Orange, Flaky sea salt
- Note: if not using chocolate orange slices, sprinkle on the extra chopped chocolate.
- Cool on the pan for 3 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
If not topping with Terry’s Chocolate Orange slices, add the orange extract when adding the egg yolks and top the cookies with additional chocolate pieces. If using the orange slices, omit the extract and chopped chocolate on the tops, only adding an orange slice to the top (both after baking).
Use a digital scale to measure the dry ingredients. Adding too much flour or cocoa powder will result in dry, puffy cookies. If you only have measuring cups, use the fluff, scoop, and level method.
Allow the dough balls to refrigerate for a minimum of 3 hours, but I suggest at least 12 hours for best results.
Storage:
- Pre-baked: Store the cookie dough balls in an airtight container in the fridge for three days. Bake from the fridge according to the recipe instructions.
- Frozen: Freeze the cookie dough balls in an airtight container for up to two months. Bake directly from frozen, adding 2-3 minutes to the bake time.
- Baked: In a sealed container at room temperature for up to four days.
Nutrition
Calories: 238kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 150mg | Potassium: 136mg | Fiber: 2g | Sugar: 21g | Vitamin A: 288IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 2mg
