Dark Chocolate Orange Cookies
Dark Chocolate Orange Cookies – Elevate your chocolate chip cookie game with a delicious combination of chocolate and orange! Dried orange slices and Grand Marnier add depth and the brightness of citrus to each mouthwatering bite. Follow our step by step recipe with photos to create the perfect treat.
Dark Chocolate Orange Cookies – Elevate your chocolate chip cookie game! Dried orange slices and Grand Marnier add depth and the brightness of citrus to a tender, chocolatey cookie with perfect texture. Follow our step by step recipe with photos to create the perfect treat. This recipe is cookie-exchange friendly and comes from For the Love of Chocolate by Phillip Ashley Rix.
There’s something about oranges and chocolate coming together that remind me of my family and the holidays. It brings me back to the chocolate covered orange jelly sticks that my mother and brother loved so much as we were growing up. It reminds me of the chocolate oranges my daughter looks forward to finding in her Christmas stocking. And for the last couple of years, I’ve been dropping off orange chocolate chip cookies on the doorsteps of friends and neighbors.
So there was one recipe I couldn’t resist when I welcomed Phillip Ashley Rix to the podcast (Episode 116) to discuss his cookbook, For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination (affiliate link). In his book, Phillip explores tempting chocolate recipes that blend tradition with his signature innovation that are achievable in our home kitchens. And these Dark Chocolate Orange Cookies was one of them.
These cookies are a perfect example of how the humble chocolate cookie is not only perfected, but elevated. In addition to orange extract, Phillip’s recipe harnesses the flavors of dried orange slices reconstituted in orange brandy liqueur such as Grand Marnier, as well as orange zest to add the perfect orange flavor profile in each bite. The result? Absolute bliss.
How To Make Delicious Chocolate Orange Cookies (With Step By Step Photos)
This chocolate orange cookie recipe combines the brightness and depth of orange flavors from four ingredients: orange extract, orange brandy liqueur (Grand Marnier), dried orange slices, and fresh orange zest. This is balanced by rich dark chocolate, and rolled up in a simple cookie dough! They are baked into large, soft cookies flecked with orange and with pools of chocolate.
A note on the chocolate chips: the original recipe calls for 1 cup of standard chocolate chips, but in my experience making these cookies, I prefer at least 1 1/2 cups of chocolate chips. Both dark and semisweet chocolate works nicely, so use your preference. I also love making them with ‘super cookie chips.’
To make the cookies:
- Macerate the oranges
Place the chopped dried orange slices and liqueur in a container with a lid and let sit about 1 hour.
- Preheat the oven and prepare the baking sheets
Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Cream the butter and sugars, and add the wet ingredients
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar for about 2 minutes, until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the zest and extract. - Combine the dry ingredients
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the chocolate chips and orange
Stir in the chocolate chips and the macerated orange.
- Scoop the dough
Scoop 1/4 cup of the dough into domes using a measuring cup or ice cream scoop and place on the pan, leaving room for spreading.
- Bake and cool
Bake for 12 to 15 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked, but they will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Listen to the Podcast with Phillip Ashley Rix
For more chocolate recipes, check out my interview with Phillip Ashley Rix in Episode 116 of the Kitchen Confidante Podcast!
More Chocolate Cookie Recipes
Cream Cheese Chocolate Chip Cookies
Chocolate Chip Cranberry Oat Cookies
Disclosure: I was sent a copy of For the Love of Chocolate to review for the Kitchen Confidante Podcast Episode 116 with Phillip Ashley Rix. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Dark Chocolate Orange Cookies
Ingredients
- 3 ounces dried orange slices finely chopped
- 1/4 cup orange brandy liqueur i.e. Grand Marnier
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- Zest of 1 large orange
- 1 teaspoon orange extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups dark chocolate chips (see Liren's notes below)
Instructions
- Macerate the oranges. Place the fruit and liqueur in a container with a lid and let sit about 1 hour.
- Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar for about 2 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the zest and extract.
- In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and the macerated orange.
- Scoop 1/4 cup of the dough into domes using a measuring cup or ice cream scoop and place on the pan, leaving room for spreading.
- Bake for 12 to 15 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked, but they will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chocolate chips: The original recipe calls for 1 cup of standard chocolate chips, but in my experience making several bathes of these cookies, I prefer at least 1 1/2 cups of chocolate chips. Both dark and semisweet chocolate works nicely, so use your preference. I also love making them with ‘super cookie chips.’ Whichever you decide, I highly recommend Guittard chocolate chips.
- Cookie scoop: I use a Zeroll Universal 8″ Standard Length EZ Disher, Size 16. The scoop has a 2 1/4-Inch / 2.07 oz Bowl, which is ideal for portioning 1/4 cup of the batter. When the cookies bake, they yield large cookies, about 3 5/8-inch in diameter.
- Chilling the dough: While the recipe doesn’t call for chilling the dough, I prefer to chill it for 30 minutes in the refrigerator prior to baking.
- Make it in advance: The cookie dough freezes quite well, allowing you to prepare the cookie dough in advance. Scooped and chill the dough in the refrigerator for 15 minutes, then transfer to an airtight container and chil up to a week in the refrigerator. You can also freeze the cookie dough. Bake from frozen, adding a touch more baking time, if necessary.
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