Brighten up your cookie platter with these Orange Dark Chocolate Chunk Cookies. These cookies combine the fresh zing of orange with the deep richness of dark chocolate.
These Orange Dark Chocolate Chunk Cookies are a sophisticated twist on a classic treat, blending zesty citrus flavor with rich, bittersweet chocolate in every bite. The bright notes of fresh orange zest perfectly complement the deep intensity of dark chocolate chunks, creating a cookie that’s both vibrant and indulgent. With crisp edges, chewy centers, and bursts of melty chocolate, these cookies are as elegant as they are comforting.
For more zesty orange recipes you will love you have to check out my Orange Cupcakes, Orange Cinnamon Rolls, and my Cranberry Orange Muffins.
Table of Contents
Why We Love Orange Cookies
- Orange Dark Chocolate Chunk Cookies provide a unique twist on traditional chocolate chip cookies.
- Freshly grated orange zest in the Orange Dark Chocolate Chunk Cookies recipe adds a refreshing citrus kick.
- The recipe for Orange Dark Chocolate Chunk Cookies is easy to follow and perfect for holiday baking.
Recipe Ingredients
- Orange Zest: Fresh orange zest adds a fresh, citrusy flavor that brightens the cookies.
- Orange Dark Chocolate Bar: Provides rich, bittersweet chocolate with hints of orange.
- Vanilla Extract: Adds a warm, sweet aroma to the orange cookies.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Orange Juice: For a more intense orange flavor, substitute 1 tablespoon of the butter with 1 tablespoon of freshly squeezed orange juice.
- Garnish Options: You can sprinkle a light dusting of sea salt on top of the cookies before baking for a savory contrast. Alternatively, add a touch of powdered sugar after they cool for a sweet finish. A few shavings of orange zest on top can also enhance the citrus flavor.
How to Make Orange Dark Chocolate Chunk Cookies
Step 1: Place butter in a microwave-safe bowl and heat for 30-45 seconds (full strength) or until it’s almost completely melted but has a few soft pieces left.
Step 2: In a large mixing bowl, whisk together flour, baking soda, cornstarch, and salt.
Step 3: 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 zest and vanilla, and beat on medium speed for an additional minute. Add the eggs, one at a time, mixing in between additions. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chopped chocolate (and any shavings left on your cutting board) with a spatula. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours, or overnight.
Step 4: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats, and set aside.
Step 5: To bake the cookies, 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.
Step 6: 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. Let cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Proper Butter Melting: When melting butter, avoid overheating. If it becomes too liquid, let it cool slightly before using. This prevents overly flat cookies.
- Use Silicone Baking Mats: Instead of parchment paper, you can use silicone baking mats for even heat distribution and easy cleanup. This helps prevent the cookies from sticking and ensures consistent baking.
FAQs
The cookies are done when the edges are golden brown, and the centers are slightly soft. They will firm up as they cool.
Use a sharp knife to chop the dark chocolate bar into small, even chunks for a consistent distribution of dark chocolate chunks in the cookies.
Storage Info
STORE Chocolate Orange Cookies in an airtight container at room temperature for up to 5 days. 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.
To REHEAT, warm the cookies in a preheated oven at 300°F (150°C) for 5-10 minutes, or microwave for 10-15 seconds, until just warm.
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Orange Dark Chocolate Chunk Cookies Recipe
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Ingredients
- 2 2/3 cup all purpose flour
- 1 1/4 tsp baking soda
- 1 tsp cornstarch
- 1 tsp kosher sea salt
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 1/4 cup brown sugar - packed
- 1 tbsp orange zest
- 2 tsp vanilla extract
- 2 eggs
- 6 oz Orange Dark Chocolate bar - chopped, (Lindt, Theo, Chocolove etc.)
- sea salt - for garnish
Instructions
- Place butter in a microwave-safe bowl and heat for 30-45 seconds (full strength) or until it's almost completely melted but has a few soft pieces left.
- In a large mixing bowl, whisk together flour, baking soda, cornstarch, and salt.
- 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 zest and vanilla, and beat on medium speed for an additional minute. Add the eggs, one at a time, mixing in between additions. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chopped chocolate (and any shavings left on your cutting board) with a spatula. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours, or overnight.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats, and set aside.
- To bake the cookies, 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.
- 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. Let cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Needed a pick me up after getting some disappointing news, so I made these. Didn’t have cornstarch so I added a teeny bit more flour, then it was so thick I could barely mix with a spoon so I added the juice from an orange, and it thinned up. Of course, as a result there was a bit more spread on the cookie but I anticipated that and spaced them out accordingly. Thanks for creating something to lift my spirits.
You are so welcome! I am sorry you were sad! Glad they could cheer you up 🙂
I haven’t ever made any type of cookies before and found this recipe because a local coffee shop sells orange zested chocolate chips, what a treat they are and now I can make these delicious cookies for friends and family for the holidays!
Who knew chocolate & orange flavors go so well together!? Glad you found this recipe 🙂
I made these yesterday with my kids, soooo tasty!
Happy you think so 🙂 Thank you for trying them & letting me know!
These were absolutely divine! I browned the butter to add even more flavor and let the dough sit over night in the fridge. They came out perfect!!
I am so glad they did!! Glad you tried them & thank you for saying that!
I’ve made tgese a few times. Great recipe.
So happy you have! Thank you so much!!