Description
These Chocolate and Orange Cookies blend deep cocoa flavor with fresh citrus brightness for a cookie that is rich and decadent, almost like a brownie. The dough starts with melted chocolate and cocoa powder for an intense chocolate base, while orange zest rubbed into sugar releases fragrant citrus oils. The result is a chewy, rich cookie with balanced chocolate-orange flavor that feels classic but slightly elevated.
Ingredients
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- 1 cup (5.1 oz.) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. table salt
- 5 Tbsp. unsalted butter
- 4 oz. semi-sweet or bittersweet chocolate, roughly chopped
- 1/4 cup cocoa powder
- 1 cup (7.2 oz.) granulated sugar
- zest from 1 orange, thin slices for garnish
- 2 large eggs
- 1 Tbsp. vegetable oil (or olive oil)
- 1 tsp. vanilla extract
- 1 tsp. orange extract (optional)
Instructions
- Preheat oven to 350F and place oven racks in the upper and lower third. Line two large rimmed baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Melt butter and chocolate in a small saucepan over low heat until just melted, stirring frequently. Remove from heat and add cocoa powder. Stir until smooth. Set on the edge of oven to keep warm.
- Place sugar and orange zest in the bowl of a stand mixer or a large bowl if using a handheld electric mixer. Beat on low until well combined and very fragrant, about 1 minute. Add eggs and beat on medium until pale and light and fluffy, 2-3 minutes. Add vegetable oil, vanilla extract, and orange extract, if using, and beat on low to combine. Add chocolate mixture and beat well until smooth, 1-2 minutes. Add flour mixture in two batches, beating on low until just combined and scraping the bottom and edge of the bowl halfway through mixing.
- Use a small cookie scoop or large spoon to portion the cookies into small balls, about 2-tablespoons each. Place 8 on each baking sheet and refrigerate for at least 10 minutes or up to 1 hour. Place baking sheets in oven and rotate and switch racks halfway through cooking, until firm around the edges and the cookies have puffed but are not jiggly, about 12 minutes. Cool for 2 minutes on the baking sheet then carefully transfer to a wire rack to cool completely. Repeat with the remaining dough.
Notes
- Store leftovers in an airtight container at room temperature for 3-4 days.
- Freezer leftovers for up to 1 month or portion the dough into balls and freezer for up to 2 months.
- To make this recipe gluten-free, swap in a one-to-one gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American