My delicious chocolate orange cookies recipe is chewy, gooey and absolutely heavenly! Just perfect if you’re a fan of Terry’s chocolate orange.
Inspiration strikes
The other day, whilst shopping for groceries, I was hovering around the bakery in the supermarket for inspiration. And I caught a glimpse of some chocolate orange cookies. My first thought: 🤤🤤🤤 My second: I could make those!
The result of this little distraction whilst shopping resulted in these little gems I’m sharing with you today. See, even grocery shopping can be dangerous! 😘
These cookies are perfectly gooey and chewy, full of rich chocolate orange yumminess I just can’t get enough of. For me, this is truly a little piece of (chocolate orange) cookie heaven. But if chocolate orange isn’t your thing, I have a range of offerings I’m sure you’ll enjoy, from triple chocolate cookies and NYC style Biscoff cookies to lemon drizzle and tiramisu cookies.
Is my chocolate orange cookies recipe that simple?
It actually couldn’t be simpler! Melt your butter, whisk in sugar then vanilla and egg. Sift in your dry ingredients, grate in orange zest and mix again until almost combined. Finally, tip in the chopped chocolate and give it a final stir to mix. Then scoop into balls onto a baking sheet and pop in your fridge for at least a couple of hours to firm up (I leave them overnight). When you’re ready, just bake, drizzle and enjoy!
I actually like to freeze my cookie dough balls (once chilled, so they don’t stick together) in a container. This way, if the hankering for cookies every gets me, all I need to do is turn on my oven and bake a cookie ball (adding a couple of extra minutes on the baking time), and my craving is satisfied!
You could absolutely take or leave the drizzle decoration on top, that part is totally up to you. Or you could top the cookies with a little extra chocolate orange chunks/pieces a minute or two towards the end of baking if you prefer. The more melty chocolate the better, right?
And one final tip from me: it’s super important to leave these cookies to cool down a little before you start scoffing them. Molten chocolate is painful! Trust me, my impatience has led me to speak from experience 🤪
Anyways, here you have it. Enjoy these beauties and as always thanks for stopping by!
Happy baking, my friends!
Recommended equipment and ingredients I used *
| Mixing bowl | Spatula |
| Whisk | Sieve |
| Zester | Ice cream scoops |
Chocolate Orange Cookies Recipe
12-15
servings20
minutes8
minutes30
minutesMy chewy gooey Terry’s chocolate orange cookies recipe! Packed with all the chocolate orange flavours we know and love 💕
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Ingredients
115 g (½ cup) unsalted butter
150 g (¾ cup) soft light brown sugar
1 tsp vanilla extract
1 large egg
140 g (¾ cup+2 tbsp) plain (all-purpose) flour
40 g (¼ cup+2 tbsp) cocoa powder
1 tsp bicarbonate of soda
0.5 tsp baking powder
0.5 tsp salt
2 tsp cornflour (cornstarch)
zest of one orange, plus extra to decorate
100 g (generous ½ cup) chocolate orange, chopped into chunks (see my note below) plus extra for decorating
Directions
- First, melt your butter. I do this in my microwave in two or three 10 second blasts, stirring in between. Add brown sugar to your melted butter and whisk together. Pop in your vanilla and egg and give it another whizz until completely combined.
- Next for the dry ingredients: sift in your flour, cocoa, bicarb, baking powder, salt and cornflour. Zest your orange directly over your mixing bowl (see my notes below), then mix until almost combined. Tip in your chocolate chunks and give the cookie dough one final mix through to combine all your ingredients.
- Using an ice cream scoop or two spoons, scoop balls of your cookie dough onto a lined baking sheet and pop them in your fridge to firm up. I make my cookie dough the night before and leave them in overnight, but a couple of hours is minimum if you can’t wait that long!
- When you’re ready to get baking, preheat your oven to 160C/320F. Line a separate baking sheet with parchment paper and pop your dough balls on. Make sure you leave enough room for your cookies to spread whilst baking, spacing them at least 3″-4″ apart. Once your oven is hot, bake cookies for 8-10 mins, keeping an eye on them to check when done (see my notes below). Cool your cookies for a few minutes on the baking sheet before transferring to a wire rack to cool.
- Decorate: melt down the extra chocolate orange, and drizzle over your cookies then add a little extra orange zest over the top. Enjoy! 😊
Recipe Video
Notes
- To help you chop chunks of chocolate (and not grate it!), I find popping my chocolate in the fridge for an hour or so before chopping it really helps it hold it’s shape better. Absolutely fine if you don’t, of course, but I tend to find I get more shavings than chunks if I don’t chill my chocolate before chopping.
- I always zest fruit directly into my mixing bowl. This is really important! As you zest fruit, you also release some of the oils of the fruit, so by zesting directly over your mixing bowl you’ll get extra flavour from the oils too. Trust me, you’ll notice the difference! 😊
- Anything chocolate can be tricky to tell when done, as browning it can result in burnt bakes! Be sure to keep an eye on these cookies as they bake, looking for the slight cracking that appears as the cookie is in the oven. Make sure the little cracks appear all the way to the middle of your cookie. My cookies tend to rise a lot in the oven, then sink as they cool, giving the wonderful chewy-ness I love in my cookies! 😋
What size scoop did you use? Thank you 😊
My scoop is about 2tbsp of dough. You can make the cookies larger or smaller if you wish, you will just need to adjust the baking time accordingly 😊