Chocolate Orange Cookies
These thin and chewy Chocolate Orange Cookies are filled with dark and milk chocolate chunks and flavored with orange extract and fresh orange zest.
Equipment
- Rimmed baking sheets
- parchment paper
- Measuring cups and spoons
- Mixing bowls
- Cutting board
- rubber spatula
- Kitchen scale
- Cookie scoop
Ingredients
- ½ cup (113.5 g) unsalted butter, slightly cold
- ½ cup (106 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs room temperature
- 2 teaspoon (8 g) orange extract
- 2 tablespoons (12 g) orange zest, one orange
- 2 ½ cups (300 g) all purpose flour
- 1 teaspoon (4.6 g) baking soda
- ¼ teaspoon (1.1 g) baking powder
- ½ teaspoon (3 g) salt
- 5 ounces dark chocolate, chopped
- 5 ounces milk chocolate, chopped
- Sea salt flakes, optional
Instructions
- Preheat oven to 325° F (165° C). Line two rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl as needed.
- Mix in the orange extract and orange zest for about 30 seconds.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined.
- Stir in the chopped dark and milk chocolate until evenly distributed throughout the dough.
- Scoop the dough into 2 ½ tablespoon portions and place them about 2 inches apart on the prepared baking sheets. Bake for 13–15 minutes, until the edges are set and the centers are still slightly soft.
- Sprinkle with flaky sea salt immediately after baking, if desired. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to finish cooling.