Chocolate Orange Cookies

Chocolate cookies, with a segment of chocolate orange on top of each cookie

Chocolate Orange Cookies

These fudgy chocolate cookies are infused with freshly grated orange zest and filled with pools of melted orange-flavored chocolate. If you love Terry's Chocolate Oranges - then you need to make these chocolate orange cookies!

Course Dessert

Cuisine American

Keyword Chocolate Orange Cookies, Terry's Chocolate Orange Cookies

Prep Time 15

Cook Time 12

Total Time 45

Servings large cookies

Calories 285kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

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

Instructions

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.

Notes

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.

Nutrition