These fudgy chocolate cookies are infused with freshly grated orange zest and filled with chunks of melted orange-flavored chocolate. If you love Terry’s Chocolate Oranges – then you need to make these chocolate orange cookies!
Gourmet Chocolate Orange Cookies
I love a thick and fudgy double chocolate cookie, and these chocolate orange cookies are the perfect way to take your cookies up a notch. They’re gooey and rich with a delicious chocolate flavor and chunks of orange-flavored chocolate. I like to add a segment of Terry’s Chocolate Orange on top of each cookie for added affect, but any variety of orange chocolate works well in this recipe.
You end up with big, bakery-style cookies that look gourmet and taste even better. If you’d like to make smaller cookies, I’ve included the details for that too!
I am not sponsored in any way with the makers of Terry’s Chocolate Oranges, I just really love unwrapping one of their delicious confections. So naturally, I needed to include this recipe on my blog.
Baking Tips & Tricks
- Cold butter, softened butter and melted butter all perform differently in baking. These cookies were developed using cold butter, so ensure your butter is cold when you start.
- Dutch-process cocoa will provide a rich chocolate flavor and darker cookie color. Natural cocoa works too.
- This recipe uses ¾ cup (about 135 grams) of chopped orange-flavored chocolate in the cookie batter, plus additional chocolate orange segments on top of each cookie. One Terry’s chocolate orange weighs 157 grams (at least in Australia). Therefore, I bought 2 chocolate oranges for this recipe to have enough for the chopped chocolate in the cookie dough and the segments on top with some segments leftover.
- Any orange-flavored chocolate will work. If you don’t plan on adding orange segments on top of each cookie, you may want to increase the amount of chopped chocolate to 1 cup total (about 180 grams).
- If the cookie dough feels very sticky, pop the dough balls in the fridge for 30 minutes before baking.
For Smaller Cookies
The cookies pictured were made with about 3 tablespoons of dough each to create big, bakery-style cookies. The recipe will yield about 15 large cookies. For smaller cookies, form the dough into balls with about 1 to 1.5 tablespoons of dough each (they should be a little smaller than a golf ball). They’ll bake for 8-10 minutes at 350F (180C). If you do plan to place a chocolate orange cookie on top of smaller cookies, you may want to buy bag of the smaller chocolate orange segments, as opposed to the large segments from a chocolate orange.
Big, fudgy and with the perfect chocolate orange flavor – these are the perfect gourmet cookies! And if you want more bakery-style cookie recipes, then be sure to try:
- Bakery-Style Chocolate Chip Cookies
- Raspberry White Chocolate Cookies
- Strawberry Chocolate Chip Cookies
- Bakery-Style Double Chocolate Cookies
Chocolate Orange Cookies
- Cookie Sheets
- 175 grams all-purpose flour (1 ¼ cup plus 2 tablespoons) AKA plain flour
- 60 grams cocoa powder (¾ cup)
- 1 tablespoon cornstarch AKA cornflour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 grams unsalted butter (⅔ cup) cold, from the fridge and cut into pieces
- 150 grams brown sugar (¾ cup) I used dark
- 100 grams granulated sugar (½ cup)
- 1 tablespoon orange zest freshly grated
- 1 large egg cold, from the fridge
- 1 teaspoon vanilla extract
- 140 grams chocolate orange (about ¾ cup) chopped
- 15 segments chocolate orange for on top of each cookie
- Preheat the oven to 350F (180C or 160C fan forced). Position the oven rack in the middle of the oven.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, cocoa, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the cold butter, brown sugar, granulated sugar and orange zest. Cutting the butter into chunks first will make this easier.
- With the mixer on a low speed, beat the flour mixture into the butter mixture. I often do a few stirs by hand first.
- Stir the chopped chocolate into the dough.
- Form the dough into balls. For large cookies (like the ones pictured) form the dough into balls with about 3 tablespoons of dough each (you'll get about 15 cookies). For smaller cookies, form the dough into balls with about 1 to 1.5 tablespoons of dough (you'll get about 30 cookies)
- Place the dough balls 2 inches apart on the lined cookie sheets. If it feels very sticky, pop the dough in the fridge for 15-30 minutes before baking.
- Bake 1 sheet at a time in the middle of the oven for 11-13 minutes for large cookies, or 8-10 minutes for small cookies. When the cookies come out of the oven, optionally place an additional segment of chocolate orange on top of each cookie.
- Cool on the cookie sheets for at least 10 minutes, then transfer to a cookie sheet to continue cooling.
- Butter: This recipe is developed with cold butter. Using softened or melted butter will not provide the same results and leave you with cookies that are too flat and spread too thin.
- Orange Chocolate: Feel free to use any variety of orange-flavored chocolate. If you don't plan to add segments on top of each cookie - feel free to use 1 cup (about 180 grams) of chopped chocolate.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Cookie dough balls can be frozen in an freezer bag for up to 2 months. Bake from frozen, as directed in the recipe. They'll need 1-2 extra minutes.
- Nutrition: Details provided are an estimate only and based on 1 cookie with a segment of chocolate orange on top, assuming that the recipe yields 15 equal-sized cookies.
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