🍊 Chocolate Orange Cookies (Chewy, Fudgy & Bright!)
These Chocolate Orange Cookies are soft, chewy, and rich with deep cocoa flavor, balanced by bright citrus notes from orange extract and optional fresh orange zest. Semisweet chocolate chips melt into every bite, while a light sprinkle of kosher salt enhances the sweetness and adds a gourmet finish. With their bold chocolate flavor and refreshing orange aroma, these cookies are a delicious twist on a classic and perfect for holidays, gifting, or everyday baking.
Servings 20 cookies
Calories 160kcal
Cost $5 per batch
Equipment
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Microplane or zester (if using orange zest)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (1.5–2 tablespoons recommended)
- Cooling rack
Ingredients
Dry Ingredients
- 1 ÂĽ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter softened
- Âľ cup brown sugar
- ÂĽ cup granulated sugar
- 1 large egg
- 1 teaspoon orange extract
- ½ teaspoon vanilla extract optional, but recommended for deeper flavor
- Zest of 1 large orange optional, but boosts citrus aroma
Mix-ins
- 1 cup semisweet chocolate chips
Instructions
Prepare the Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 min).
- Add egg, orange extract, and vanilla extract (if using). Mix until smooth.
- Add dry ingredients and mix just until combined—do not overmix.
- Fold in semisweet chocolate chips.
- Chill the dough for 30 minutes for thicker, chewier cookies.
Bake
- Scoop dough into 1.5–2 tablespoon balls and place 2 inches apart.
- Bake 9–11 minutes, or until edges are set but centers look slightly soft.
- Optional: Press a few extra chocolate chips on top while warm.
- Sprinkle lightly with flaky kosher salt.
- Let them cool for 5 minutes, then transfer onto a cooling rack.
Notes
- Chilling the dough is highly recommended. A 30-minute chill helps control spread and creates thicker, chewier cookies.
- Orange extract is potent. Start with 1 teaspoon and taste the dough—add a few drops more if you want a stronger citrus aroma.
- Orange zest intensifies the flavor naturally. It adds brightness and complexity without extra sweetness.
- Use high-quality cocoa powder for a deeper chocolate flavor; Dutch-processed cocoa will produce a richer, darker cookie.
- Don’t overbake. The cookies should look slightly soft in the center when you remove them—they firm up as they cool.
- Press extra chocolate chips on top right after baking for a bakery-style look.
- A sprinkle of flaky kosher salt enhances both the chocolate and orange notes, adding a balanced finish.
- For even more orange flavor, drizzle cookies with a light orange glaze once cooled.
- Use room-temperature butter and egg to ensure proper creaming and a smooth dough.