These delicious orange chocolate chip cookies use an easy, no-chill cookie dough scented with orange zest and full of dark chocolate chips. It makes chewy cookies with a crisp edge. Orange and chocolate is one of the best flavor combinations, and makes perfect chocolate chip cookies.
The base for these orange chocolate chip cookies uses a traditional chocolate chip cookie dough but with the addition of finely grated orange peel. Orange and chocolate are some of my favorite flavor combinations.
I only use the zest from fresh oranges to bring the orange flavor. Adding in the juice changes the texture of the cookie too much, and the peel is where the main orange oils are, anyway!
The total amounts for these orange chocolate chip cookies are listed in the full printable recipe card below, but here is a rundown of what you will need:
- Butter – This can be salted or unsalted butter, softened to room temperature.
- Soft light brown sugar – helps bring moisture to the cookie.
- Granulated white sugar – gives a slightly crispy edge.
- Orange zest – the addition of fresh orange zest brings so much flavor to these cookies.
- A large egg – for structure.
- Vanilla paste or vanilla extract – flavor-enhancing. I love using vanilla paste.
- All-purpose flour – The base of the cookie dough
- Baking soda and baking powder – bring the rise
- Salt – for flavor
- Semi-sweet chocolate chips or milk chocolate chips – The other half of the orange chocolate combo. I like using half chocolate chips and half chopped chocolate.
An electric handheld mixer or stand mixer with a paddle attachment will help cream the butter and sugars together. If you don’t have one, beat them with a wooden spoon instead and take your time to get it creamy.
Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper.
Combine flour, baking soda, baking powder, and salt in a small bowl and whisk. Set this flour mixture aside.
In a large mixing bowl, cream the softened butter, the sugars, and the orange zest until light and fluffy.
Next, beat the egg and vanilla into the sugar mixture until combined.
Incorporate the dry ingredients into the wet ingredients and stir them using a rubber spatula until mainly combined, leaving a few streaks of flour. Mix in the chocolate chips.
Use a cookie scoop or tablespoon to make around one and a half tablesapoons of dough per cookie.
Roll the dough into balls and place them on the prepared baking sheet, spaced at least two inches/5 cm apart.
Bake for 10-12 minutes until lightly golden brown and still a bit soft. The bake time will depend on your oven. For chewier cookies, don’t over-bake them.
Extra round cookies
To get perfect cookies, use a large cookie cutter to gently swirl around the hot cookie as soon as it comes out of the oven. This will help mold it into a perfect cookie shape.
Let the baked cookies cool on the baking tray for around 5 minutes before transferring them to a wire rack for further cooling.
Make ahead and Storing
Leftover chocolate orange cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.
The cookie dough can be made ahead of time – up to 2 days in advance. Store it tightly covered with plastic wrap in the refrigerator.
Freezing Instructions – Freeze the cookie dough balls in a freezer bag for up to three months. Bake straight from the freezer with no need to thaw.
If you liked these orange chocolate chip cookies, you might like these recipes too!
- 188g (1 ½ cups*) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113g (½ cup) unsalted butter, softened
- 100g (½ cup) soft brown sugar
- 50g (¼ cup) granulated sugar
- 1 Tablespoon orange zest, finely grated
- 1 large egg
- 1 teaspoon vanilla extract or paste
- 180g (1 heaped cup) semi-sweet chocolate chips
- Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper.
- Combine flour, baking soda, baking powder, and salt in a small bowl and whisk. Set this flour mixture aside.
- In a large mixing bowl, cream the softened butter, the sugars, and the orange zest until light and fluffy.
- Next, beat the egg and vanilla into the sugar mixture until combined.
- Incorporate the dry ingredients into the wet ingredients and stir them using a rubber spatula or wooden spoon until mainly combined, leaving a few streaks of flour. Mix in the chocolate chips.
- Use a cookie scoop or tablespoon to make around one and a half tablespoons of dough per cookie. Roll the dough into balls and place them on the prepared baking sheet, spaced at least two inches/5 cm apart.
- Bake for 10-12 minutes until lightly golden brown but still soft. The bake time will depend on your oven. For chewier cookies, don't over-bake them.
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams and a kitchen scale.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 108mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist