Easy Homemade Chocolate Orange Cookies Recipe for Chewy Treats

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Chocolate Orange Cookies Recipe

Today in Crispybake Kitchen I’m going to share with you my latest creation I’m obsessed with chocolate orange cookies. Beautiful chewy chocolate cookies with the flavour of orange. Oh my gosh, amazing. Let’s get baking.

Chocolate Orange Cookies Introduction

Ingredients

  • 115g butter, melted
  • 150 grams of brown sugar
  • a teaspoon of vanilla
  • one egg
  • 180g plain flour
  • 30g cocoa powder
  • one teaspoon of baking soda
  • half teaspoon of baking powder
  • a half teaspoon of salt
  • two teaspoons of corn flour or cornstarch
  • 1 orange (for zest and rind)
  • 100 grams of teres chocolate orange, chopped up
  • 50g Terry’s chocolate orange (for drizzle), melted

Ingredients for Chocolate Orange Cookies

Instructions

1. Preparing the Butter and Sugar

So I have my butter here and I have melted it down my microwave so it is good to go. So I’m just going to pop this in my bowl.
Now because it’s a chocolate cookie, my sugar normally in my cookies, I would put a mixture of custard sugar and brown sugar. But because it’s a chocolate cookie, I wanted to add to the moisture off the cookie and brown sugar actually is much better at holding onto moisture in your cookies. So that’s why I’ve only used brown sugar in this cookie. So this is 150 grams of brown sugar.
Now I find melted butter and sugar mixes better with the whisk. So that’s why I’m going to use my whisk instead of my spatula. So just give that a really good whisk around. There we go and that’s it done.

2. Adding Vanilla and Egg

To that, I’m going to add a teaspoon of vanilla, one egg and give it another mix. There we go. All done, super quick.

3. Mixing Dry Ingredients

So in there I have got my plain flour going in, cocoa powder, mix lovely and chocolatey. To that I’m going to add my baking soda. This is one teaspoon of baking soda, half teaspoon of baking powder, a half teaspoon of salt and two teaspoons of corn flour or cornstarch if you’re in America. We go sift it all in.

4. Adding Orange Zest

All my dry ingredients are in there sifted in to that I’m going to add the zest of an orange. Now I have my beautiful orange here. I’m not putting any of the juice in. I am just putting the zest in and the flavour of the orange will come through absolutely just with the zest. Now it’s really important if you’ve, if you’re working with fresh fruit like this, it’s very, very important that you zest it directly over your bowl because not only does you want the skin and all of it to fall in but you want any of the oils that get given off as well to fall into your mixture and not be wasted in a separate bowl or anything like that. There we go. Now we just mix it all together.

Now we’re a bit of a mixed family mine. My son and I, we love chocolate orange. Absolutely love it. My husband and daughter can take it or leave it, more leave it than take it but Dylan and I figured that if the other two don’t want it, there’s more for us, right? So we get to enjoy this more often.

5. Adding Chopped Terry’s Chocolate Orange

When you’ve nearly finished mixing all of it in, the last ingredient that I’m going to add into these cookies is some chopped up teres chocolate orange. Here’s a little, little tip that I found. I actually find it much easier to chop up teres chocolate orange when it’s cold. So I put this in the fridge before I top it up so that it gets, I get really nice chunks rather than it going more grated which is what I find or melting on my chopping board. So I put it in the fridge for an hour or so to really firm up and then it chops up really nicely into nice firm chunks rather than grated bits. So all of that’s going to go in there. That’s 100 grams of teres chocolate orange chopped up. I’m going to mix that through to just give it a squashing.

My cookie dough is now completely mixed and ready.

Mixing chopped Terry's chocolate orange into cookie dough

6. Shaping and Chilling the Cookies

All I’m going to do, like I did with all my other cookies, is I’m going to scoop them up into the right sizes and put them on my baking sheet and pop them in the fridge for a few hours. So I have a trusty ice cream scoop that I use for all my cookies. You can use a couple of tablespoons, a couple of teaspoons. You can just use your hands however you want to do it. I really like this because I get even sized cookies every time. So if you haven’t got one and you enjoy making cookies definitely want to invest in ice cream scoop. Ideally one that does the work is releasing for you as well. So I’m just going to grab even sized scoop falls off this. Make sure I’ve got enough chocolate in there as well. I’m just going to pop it on my tray.

Now fill my tray up, pop it in the fridge for a few hours.

This will make a fairly soft cookie dough to start with but it will firm up in the fridge as I put my cookies, all of them if you’ve come across my other cookie recipes. Do check out my other easy cookie recipes at home if you haven’t. They are amazing but all my cookies always go in the fridge for at least a couple of hours if not overnight just to help them firm up and then it gives you lovely, chewy cookies when you bake them after. So it’s really, really important to make these a little bit in advance and you can, if you have, if you’re worried about being short on time or anything like that, you can make them. You can just keep them in your fridge or in your freezer in a box once you’ve shaped them and they will be absolutely fine then you can have cookies on demand.

7. Preheating and Baking

Once a couple of hours has gone by I will turn my oven on, reheat my oven, now these cookies actually bake a bit lower than my normal cookies do. Normally I’ll bake my cookies around 170. I find these ones bake better at around 160. So I will be baking them a little bit lower for a similar amount of time for about seven minutes compared to my normal cookies.

8. Cooling and Crinkle Effect

Welcome back. So my cookies are out of the oven and they have cooled down sufficiently for me to decorate them. So they cooked and they rose and then when they were cooling whilst they were cooling they flattened down again which is why they have this lovely crinkle effect on them. Much harder to tell with chocolate cookies when they are done because they don’t brown in the same way as paler cookies do. So just keep a really careful eye on them and make sure they don’t catch on the edges but with you have burnt crispy edges and that will be very nice.

9. Drizzling with Melted Terry’s Chocolate Orange

My cookies are done, they are beautiful and ready. So what I have in here is I have some Terry’s chocolate orange and I’ve just melted it down in my microwave and all I’m going to do is I’m just going to drizzle it over my cookies just to get a lovely pretty drizzle chocolate effect. For other delicious toppings, you might also like to try making an easy two-ingredient chocolate ganache recipe. Just a few going all the way across.

10. Garnishing with Orange Rind

Once you have finished drizzling your chocolate we’re going to put some orange rind on there. Obviously this last bit is completely optional you can eat the cookies just as they are out of the oven and they will taste absolutely fine. I just like making things look pretty. So all I’m going to do with my orange and my gratis I’m just going to put a few little gratings, a few little shavings off the rind over the chocolate and it will stick to the chocolate as it sets so then you have this beautiful contrast of the orange against the chocolate cookies.

There you have it my perfect beautiful chocolate orange cookies. Now what you have to do if you can wait that long is to let the chocolate set for five or ten minutes or you can just absolutely begin and there you have it my chocolate orange cookies are good to go they are perfect for gifting or just enjoying because you can why not.

Finished Chocolate Orange Cookies with chocolate drizzle and orange rind

So thanks so much for doing me today don’t forget to like this video and do let me know if you make it and how it turns out for you and do subscribe so you always know when I release new videos. See you next time friends happy baking.

Easy Homemade Chocolate Orange Cookies Recipe for Chewy Treats

Recipe

Indulge in the timeless comfort of warm, gooey chocolate chip cookies. This classic recipe delivers perfectly chewy centers, slightly crispy edges, and an abundance of melty chocolate chips in every bite. Easy to make and impossible to resist, they're perfect for any occasion.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 35 minutes (plus chilling time)
Servings: 24 cookies

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12 oz) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  4. Beat in the vanilla extract and then add the eggs one at a time, mixing well after each addition until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Stir in the chocolate chips by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They may look underdone in the middle, but they will continue to set as they cool.
  9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them.
  • For best results and a richer flavor, chill the dough for at least 30 minutes (or up to 24 hours) before baking. This helps prevent spreading.
  • Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
  • You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or a mix of your favorite chocolates.
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12 oz) semi-sweet chocolate chips
  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  4. Beat in the vanilla extract and then add the eggs one at a time, mixing well after each addition until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Stir in the chocolate chips by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They may look underdone in the middle, but they will continue to set as they cool.
  9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For chewier cookies, slightly underbake them.
For best results and a richer flavor, chill the dough for at least 30 minutes (or up to 24 hours) before baking. This helps prevent spreading.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or a mix of your favorite chocolates.

Easy Homemade Chocolate Orange Cookies Recipe for Chewy Treats

Indulge in these beautiful, chewy chocolate cookies infused with the irresistible flavor of fresh orange zest and rich Terry’s chocolate orange. Perfect for gifting or simply enjoying as a delightful treat.

  • 115g butter, melted
  • 150 grams brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 180g plain flour
  • 30g cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons corn flour (or cornstarch)
  • 1 orange (for zest and rind)
  • 100 grams Terry’s chocolate orange, chopped
  • 50g Terry’s chocolate orange (for drizzle), melted
  1. In a large bowl, whisk together the melted butter and brown sugar until well combined.
  2. Add the vanilla extract and egg to the mixture. Whisk again until fully incorporated.
  3. In a separate bowl, sift together the plain flour, cocoa powder, baking soda, baking powder, salt, and corn flour (or cornstarch).
  4. Grate the zest of one orange directly over the wet ingredients in the large bowl, ensuring all zest and oils fall into the mixture. Mix thoroughly.
  5. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Add the 100 grams of chopped Terry’s chocolate orange to the cookie dough. Mix through by hand until evenly distributed.
  7. Using an ice cream scoop or two spoons, form even-sized cookie dough balls and place them on a baking sheet. Chill the dough in the refrigerator for at least a few hours, or preferably overnight. (This is crucial for achieving chewy cookies and preventing spreading).
  8. Once the dough is chilled, preheat your oven to 160°C (325°F).
  9. Bake the cookies for approximately 7 minutes, or until the edges are just set and the centers still appear slightly soft. They will flatten and develop a crinkle effect as they cool.
  10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
  11. For an optional drizzle, melt the 50g of Terry’s chocolate orange. Drizzle the melted chocolate over the cooled cookies. For garnish, grate some additional orange rind over the wet chocolate. Allow the chocolate to set for 5-10 minutes before serving.

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