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 orange liqueur add depth and the brightness of citrus to each mouthwatering bite. Follow our step by step recipe with photos to create the perfect treat.
Servings 24 cookies
Calories 195kcal
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
Recipe reprinted with permission from For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination (affiliate link) by Phillip Ashley Rix (Harper Celebrate, 2025).
Phillip Ashley Rix's notes:
"Orange and chocolate is a notorious flavor pairing but not one you often see in cookies for many other baked goods, for that matter). But it's always been one of my favorite combinations ever since I was a kid and got those foil-wrapped chocolate oranges for Christmas, so I wanted to change that. This cookie combines the richness of dark chocolate with the bright citrus notes of orange. The results are unforgettable."
Liren's 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.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 132mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 260IU | Calcium: 19mg | Iron: 1mg
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