Orange Dark Chocolate Cookies (Print Version)
Soft cookies combining the fresh zing of orange zest with the deep richness of dark chocolate chunks for a bright, indulgent treat.
# Ingredients:
→ Dry Ingredients
01 -
2 2/3 cup all purpose flour
02 -
1 1/4 tsp baking soda
03 -
1 tsp cornstarch
04 -
1 tsp kosher sea salt
→ Wet Ingredients
05 -
1 cup unsalted butter
06 -
3/4 cup granulated sugar
07 -
1 1/4 cup packed brown sugar
08 -
1 tbsp orange zest
09 -
2 tsp vanilla extract
10 -
2 eggs
→ Add-ins & Garnish
11 -
6 oz Orange Dark Chocolate bar, chopped (Lindt, Theo, Chocolove etc.)
12 -
Sea salt for garnish
# Steps:
01 -
Place butter in a microwave-safe bowl and heat for 30-45 seconds until it's almost completely melted with a few soft pieces remaining.
02 -
In a large mixing bowl, whisk together flour, baking soda, cornstarch, and salt.
03 -
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugars on medium speed for 1 minute. Add the orange zest and vanilla, and beat on medium speed for an additional minute.
04 -
Add the eggs one at a time, mixing between additions.
05 -
Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms.
06 -
Fold in the chopped chocolate (and any shavings left on your cutting board) with a spatula.
07 -
Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours, or overnight.
08 -
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper or baking mats, and set aside.
09 -
Use a standard-size cookie scoop (approximately 1.5 tbsp) to form cookie dough balls. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
10 -
Place in the oven and bake for 11-13 minutes, rotating the sheet halfway through the baking process. Remove from the oven when cookies are golden brown in color around the edges.
11 -
Let cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
During the holidays, you can find cranberry orange dark chocolate bars, which work really well in this recipe.
02 -
Store cookies in an airtight container at room temperature for up to 5 days.
03 -
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
04 -
To reheat, warm the cookies in a preheated oven at 150°C (300°F) for 5-10 minutes, or microwave for 10-15 seconds, until just warm.