These fudgy chocolate cookies are brightened with freshly grated orange zest and studded with chunks of orange-flavored chocolate. If you enjoy chocolate-orange confections, these cookies are a must-try. 
Gourmet Chocolate Orange Cookies
I love a thick, fudgy double-chocolate cookie, and these chocolate-orange cookies elevate that idea with fresh orange zest and melted pockets of orange-flavored chocolate. The cookies are rich, gooey and indulgent. I sometimes top each cookie with a segment of Chocolate Orange for presentation, but any orange chocolate works well in the dough.
The result is bakery-style cookies—large and impressive in both appearance and flavor. If you prefer smaller cookies, there are notes below describing how to adjust the size and baking time.
I’m not sponsored by any chocolate makers; this recipe is included because I genuinely enjoy the combination of chocolate and orange.
Baking Tips & Tricks
- Cold, softened and melted butter behave differently. This recipe was developed using cold butter, so start with butter straight from the fridge for best texture and rise.
- Dutch-process cocoa will give a deeper chocolate flavor and darker color; natural cocoa can be used if preferred.
- The recipe calls for about 3/4 cup (135–140 g) of chopped orange-flavored chocolate in the dough plus segments to place on top of each cookie. Depending on the brand and segment size, you may want to purchase two chocolate oranges to have enough chocolate for both the dough and the toppings.
- Any orange-flavored chocolate is fine. If you won’t add segments on top, increase the chopped chocolate to about 1 cup (≈180 g) for more pockets of orange chocolate inside each cookie.
- If the dough feels overly sticky, chill the dough balls in the refrigerator for 15–30 minutes before baking; this will make them easier to handle and help control spread.
For Smaller Cookies
The photos show large cookies made with about 3 tablespoons of dough each, yielding roughly 15 large cookies. For smaller cookies, roll dough balls of about 1 to 1.5 tablespoons each (slightly smaller than a golf ball). Those smaller cookies bake in about 8–10 minutes at 350°F (180°C). If you plan to add a chocolate segment to each small cookie, consider buying smaller chocolate orange segments or a bag of small orange chocolates rather than the large segments from a whole Chocolate Orange.
These cookies are big, fudgy and packed with chocolate-orange flavor—perfect when you want a gourmet treat at home. If you like bakery-style cookie recipes, try exploring similar recipes for different flavor combinations.
Chocolate Orange Cookies
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Equipment
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Cookie sheets
Ingredients
- 175 grams all-purpose flour (1 1/4 cup plus 2 tablespoons)
- 60 grams cocoa powder (3/4 cup)
- 1 tablespoon cornstarch (cornflour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams unsalted butter (2/3 cup), cold and cut into pieces
- 150 grams brown sugar (3/4 cup), dark preferred
- 100 grams granulated sugar (1/2 cup)
- 1 tablespoon orange zest, freshly grated
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 140 grams chopped orange-flavored chocolate (about 3/4 cup)
- 15 segments orange-flavored chocolate, for topping (optional)
Instructions
- Preheat the oven to 350°F (180°C). Position a rack in the middle of the oven.
- Line two baking sheets with parchment paper or silicone mats.
- Whisk together the flour, cocoa, cornstarch, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the cold butter with the brown and granulated sugars and the orange zest. Cutting the butter into chunks first makes this easier.
- With the mixer on low, add the dry ingredients to the butter mixture. You can do a few stirs by hand first if you prefer.
- Stir the chopped orange chocolate into the dough.
- Form the dough into balls. For large cookies, use about 3 tablespoons of dough per ball (yields ~15 cookies). For smaller cookies, use 1 to 1.5 tablespoons per ball (yields ~30 cookies).
- Place dough balls about 2 inches apart on the prepared sheets. If the dough is very sticky, chill the balls for 15–30 minutes before baking.
- Bake one sheet at a time in the oven center: 11–13 minutes for large cookies or 8–10 minutes for small cookies. Optionally press an extra orange chocolate segment onto each cookie immediately after baking.
- Cool on the baking sheets for at least 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Butter: The recipe is designed for cold butter. Using softened or melted butter will cause excessive spreading and a flatter cookie.
- Orange Chocolate: Any orange-flavored chocolate is suitable. If you won’t top each cookie with a segment, increase the chopped chocolate to about 1 cup (≈180 g).
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls in a freezer bag for up to 2 months; bake from frozen and add 1–2 minutes to the baking time if needed.
- Nutrition: Nutrition information is an estimate per cookie (assuming 15 equal cookies with a segment on top).
Nutrition
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