Chocolate Orange Cookies Recipe

Here’s how I make my chocolate orange cookies. I’m really into these chewy chocolate cookies with a good orange flavor. They’re a favorite around here, much like my easy, soft, and chewy oatmeal cookies.

Ingredients

• ○ Butter (melted)
• ○ 150 grams brown sugar
• ○ 1 teaspoon vanilla extract
• ○ 1 egg
• ○ Plain flour
• ○ Cocoa powder
• ○ 1 teaspoon baking soda
• ○ 1/2 teaspoon baking powder
• ○ 1/2 teaspoon salt
• ○ 2 teaspoons cornflour (or cornstarch)
• ○ Zest of 1 orange
• ○ 100 grams Terry’s chocolate orange, chopped
• ○ Extra Terry’s chocolate orange, melted (optional, for drizzling)
• ○ Fresh orange rind, grated (optional, for garnish)

Instructions

1. 1. Melt your butter. I find that melting the butter, instead of using cubed butter, makes chocolate cookies less dry and more chewy. This technique also works wonders for achieving delicious chewy brownies with a soft, crinkly top.
   2. In a bowl, combine the melted butter and 150 grams of brown sugar. Whisk them together well. Using only brown sugar helps keep these chocolate cookies moist.
   3. Stir in the vanilla extract and the egg. Mix until everything is combined.
   4. Sift in the plain flour, cocoa powder, baking soda, baking powder, salt, and cornflour into the wet mixture.
   5. Grate the zest of one orange directly over the bowl. Zesting right into the bowl makes sure you get all the flavorful oils into your dough. This bright citrus flavor is also key in creating a moist and zesty cranberry cake with orange juice.

1. 1. Mix all the ingredients until they’re just combined into a dough. It might be a bit soft at first.
   2. Add the chopped Terry’s chocolate orange. A little tip: I chill the chocolate orange in the fridge for about an hour before chopping it. This helps it chop into nice chunks instead of getting too soft or grated.
   3. Fold the chopped chocolate into the dough until it’s evenly mixed. Even with melted butter, the dough should now feel like a proper cookie dough, not too runny.
   4. Use an ice cream scoop or two spoons to portion the dough onto a baking sheet. I like using a scoop for even-sized cookies. If you enjoy rich chocolate treats, you might also like my easy fudgy double chocolate chip cookies.
   5. Place the scooped cookie dough on the tray into the fridge for at least a couple of hours, or even overnight. This chilling step is important for chewy cookies and helps them firm up. You can also freeze the scooped dough in a container for later.
   6. When you’re ready to bake, preheat your oven to 160°C.
   7. Bake the cookies for about 7 minutes. Chocolate cookies don’t brown like lighter cookies, so keep a close eye on them to avoid burnt edges. They might look soft when they come out, but they will flatten and get those nice crinkles as they cool.

1. Once the cookies have cooled down, you can add an optional drizzle. Melt some extra Terry’s chocolate orange and drizzle it over the cookies. For more dessert topping ideas, consider making a smooth, silky chocolate ganache for drizzling.
2. For a final touch, grate a little fresh orange rind over the melted chocolate. It will stick as the chocolate sets, giving a pretty contrast.
3. Let the chocolate set for 5-10 minutes, or just dig in right away.