Chocolate Orange Cookies

ByElien Lewis
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These fudgy orange chocolate cookies are chewy with a rich chocolate and orange flavor. The dough is filled with orange zest, cocoa powder, chocolate chips and an optional hint of cardamom.

A stack of five chocolate cookies, with the top cookie missing a bite, sits on a cooling rack. Blurred in the background are an orange slice and a glass of milk.

About these cookies

These cookie dough is based on one of my favorite inside-out chocolate cookies. I’ve used the same dough a few times now. In these peppermint chocolate cookies, and now in these orange chocolate cookies.
It’s a really easy one too, and the addition of orange zest and ground cardamom makes them so flavorful.

Just a few ingredients

  • Butter: This can be salted or unsalted butter. Soften the butter to room temperature before using.
  • Orange zest: For the cookie dough and a little to top the cookies after baking. You could add in finely chopped candied orange peel for extra flavor.
  • Ground cardamom: This one is optional, but it adds great flavor.
  • Granulated and light brown sugar:  A mix of brown and white sugar brings chewiness with ever so slightly crisp edges.
  • Unsweetened natural cocoa powder: This recipe doesn’t work as well with Dutch-processed cocoa.
  • Egg, vanilla, salt, chocolate chips
  • All-purpose flour + baking soda: The base and rising agent.

Natural cocoa powder

This recipe is written for natural cocoa powder. Natural cocoa is more acidic and reacts with the baking soda, which helps the cookies rise and keeps the centres softer. Dutch-processed cocoa is treated to reduce acidity, so it tastes smoother and appears darker, but it will not react the same way. If you use Dutch-processed cocoa here, the cookies will spread and rise differently.

Method

  1. In a bowl whisk together all the dry ingredients.
Hands crumbling bread into fine pieces over a large glass bowl on a wooden surface, preparing homemade breadcrumbs.
  1. In a seperate bowl, rub the orange zest with the sugars to release the oils.
A glass mixing bowl containing yellow orange chocolate cookies dough and a whole egg, with a hand mixer partially visible on the side, sits on a wooden surface.
  1. Add in butter and cream together til fluffy, then add egg.
A glass bowl on a wooden surface contains yellow cake batter with a mound of cocoa powder on top, ready to be mixed together.
  1. Add in the dry ingredients, followed by the chocolate chips.
A glass mixing bowl filled with chocolate cookie dough and chocolate chips. A green-handled spatula is resting in the dough. The bowl is on a wooden surface.
  1. Mix into a thick dough, then chill for at least 40-60 minutes.
Twelve orange chocolate cookie dough balls evenly spaced on a parchment-lined baking sheet, ready for baking.
  1. Roll into balls and bake.
A hand presses a round metal cookie cutter around a chocolate cookie on a baking sheet lined with parchment paper; several other cookies are arranged on the tray.
  1. You can swirl a cookie cutter around the hot cookies to make them extra round.

Topping

This is optional, but I like to top the cookies with a little sugared orange zest. Combine sugar and orange zest in a small bowl and use your fingertips to rub the zest into the sugar. Rubbing the zest into the sugar helps to release the orange oil in the zest.  Sprinkle this over the warm cookies.

A stack of three chocolate cookies topped with orange zest and sugar sits on a cooling rack. The top cookie has a bite taken out of it. More cookies and blurred ingredients appear in the background.

Variations

This chocolate cookie base is such a good one to add different flavors too and create new cookie recipes. Next time you can add in some extras or switch up the flavors.

  • Christmas cookies – Omit the orange and add peppermint extract, white chocolate and crushed candy canes to make christmas cookies.
  • Add nuts – Toast pecans, walnuts or almonds and add those to the dough for extra crunch.
  • Spices. There is already cardamom in the dough, but you can add in a hint of cinnamon too.

Storage

The cookies can be stored in an airtight container at room temperature for up to a week. The baked cookies can also be frozen for up to three months, wrapped in plastic wrap or a freezer-safe bag.

Unbaked cookie dough balls freeze really well too. Roll the dough into balls and freeze them in an air-tight container or freezer bag for up to 3 months. They can be baked from frozen with no need to thaw. They will need a little longer baking time.

A stack of chocolate cookies, with one cookie having a bite taken out of it, sits on a wire cooling rack. A slice of orange is visible in the top right corner.

More orange chocolate recipes

A stack of orange chocolate cookies sits on a cooling rack, with the top cookie partially bitten and sprinkled with sugar and orange zest. The background is softly blurred, showing hints of orange and a glass of milk.

Chocolate Orange Cookies

Elien Lewis
These orange chocolate cookies are rich and fudgy with a great chocolate and orange flavor.
4.79 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 40 minutes
Total Time 1 hour
Course Cookies
Cuisine American
Servings 18
Calories 180 kcal

Ingredients
 
 

  • 125 g all-purpose flour
  • 45 g natural unsweetened cocoa powder not Dutch-processed
  • ¾ teaspoon baking soda
  • ¼ teaspoon ground cardamom optional
  • ¼ teaspoon salt
  • 100 g granulated sugar
  • 100 g soft brown sugar
  • 1 Tablespoon orange zest finely grated
  • 113 g unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 170 g semi-sweet chocolate chips

Toppping

  • 3 Tablespoons granulated sugar
  • 1 Tablespoon orange zest finely grated

Instructions
 

  • In a medium bowl, combine flour, cocoa powder, baking soda, cardamom and salt. Whisk together then set aside. 125 g all-purpose flour, 45 g natural unsweetened cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon ground cardamom, ¼ teaspoon salt
  • In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, add the sugar and orange zest and rub them together with your fingers to release the orange oils. 100 g granulated sugar, 100 g soft brown sugar, 1 Tablespoon orange zest
  • Add the room-temperature butter and vanilla and beat on medium-high speed until light and creamy. 113 g unsalted butter, 1 teaspoon pure vanilla extract
  • Add in the egg and beat on medium speed until combined. 1 large egg
  • Tip the flour mixture into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining. Add in the chocolate chips. 170 g semi-sweet chocolate chips
  • Use a rubber spatula to mix the chocolate chips into the dough.
  • Cover the bowl and place it in the fridge for at least an hour minutes to stiffen. (It can also be chilled for up to 2 days)
  • Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper.
  • Use a cookie scoop or spoon, to scoop around 1.5 tablespoons of dough for each cookie ball.
  • Space the balls of dough around 2 inches apart on the prepared baking sheet.
  • Bake the cookies in the preheated oven for around 10 minutes until baked around the edges but the middles are still soft. If you want extra round cookies, use a large circle cookie cutter to gently swirl around the hot cookies.

Topping

  • In a small bowl add the sugar and orange zest. Use your fingertips to rub the zest into the sugar to release the orange oils.
  • Sprinkle the top of the still-warm cookies with this orange sugar.

Notes

Both metric and US customary measurements have been provided. Use the toggle on the recipe card to switch between the two. 

Natural cocoa powder

This recipe is written for natural cocoa powder. Natural cocoa is more acidic and reacts with the baking soda, which helps the cookies rise and keeps the centres softer. Dutch-processed cocoa is treated to reduce acidity, so it tastes smoother and appears darker, but it will not react the same way. If you use Dutch-processed cocoa here, the cookies will spread and rise differently.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 24mgSodium: 89mgFiber: 1gSugar: 18g
Keyword chocolate, Orange
Tried this recipe?Let us know how it was!

I'm Elien, a lover of all things cooking, baking, and butter! I am a self-taught baker, author, and foodie. You will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. I'm so happy to have you here!

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10 Comments

  1. Oh wow. Just made these for the first time. I did 50:50 white chocolate chips with semisweet. And omitted cardamom because I forgot to add it. Otherwise I followed the recipe. Holy s*** these are insanely good. I love the hint of orange. These cookies are reminding me of some flavor from my childhood and I can’t place it. 10/10 will bake again!

    Reply

  3. Oh my goodness! Just made these for the first time and used gluten-free flour and orange extract, no chocolate chips as I forgot to buy…. Absolutely delicious! Added to my favourites thank you! Taste like a warm Terry’s Chocolate Orange x

    Reply

  5. These sounded so good and didn’t disappoint. Didn’t do the topping and used cinnamon instead of cardamon. Love chocolate and orange combo.

    Reply

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