Orange Dark Chocolate Chunk Cookies Recipe

Introduction

These Orange Dark Chocolate Chunk Cookies combine the rich bitterness of dark chocolate with bright, zesty orange for a sophisticated twist on a classic treat. Soft and chewy with a hint of sea salt on top, they are perfect for impressing family and friends or enjoying a cozy afternoon snack.

Ingredients

• 2 2/3 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon cornstarch
• 1 teaspoon kosher sea salt
• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1 1/4 cups packed brown sugar
• 1 tablespoon orange zest
• 2 teaspoons vanilla extract
• 2 eggs
• 6 ounces orange dark chocolate bar, chopped (such as Lindt, Theo, Chocolove)
• Sea salt for garnish

Instructions

1. Step 1: Place butter in a microwave-safe bowl and heat for 30-45 seconds on full strength, or until nearly melted but still containing a few soft pieces.
2. Step 2: In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined.
3. Step 3: Using a stand mixer or hand mixer, beat the butter and both sugars on medium speed for 1 minute. Add the orange zest and vanilla extract and continue beating for another minute.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Reduce mixer speed to low and gradually add the dry ingredients. Beat until just combined and a soft dough forms.
5. Step 5: Fold in the chopped orange dark chocolate chunks with a spatula. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to chill.
6. Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or baking mats.
7. Step 7: Scoop the chilled dough using a standard cookie scoop (about 1.5 tablespoons) onto the prepared sheets, leaving at least 2 inches between each cookie. Sprinkle a pinch of sea salt on top if desired.
8. Step 8: Bake for 11-13 minutes, rotating the baking sheet halfway through. Remove when edges turn golden brown. Let cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a festive twist, try substituting with cranberry orange dark chocolate bars during the holidays.
• Chilling the dough overnight enhances the flavor and texture, so plan ahead if possible.
• Use a high-quality orange dark chocolate to get the best balance of citrus and chocolate flavors.

Storage

Store these 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 cookies in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 10-15 seconds until just warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dark chocolate instead of orange dark chocolate?

Yes, you can substitute regular dark chocolate, but you will lose the bright orange citrus flavor that makes these cookies unique. Adding extra orange zest can help compensate.

Is it necessary to chill the dough?

Chilling the dough helps develop the flavors and prevents cookies from spreading too much during baking, resulting in the perfect chewy texture. It’s strongly recommended but you can bake immediately if you’re short on time.

Orange Dark Chocolate Chunk Cookies Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

These Orange Dark Chocolate Chunk Cookies combine zesty orange flavor with rich dark chocolate chunks for a perfectly balanced, chewy cookie. The recipe features a buttery dough enhanced with orange zest and vanilla, chilled to deepen flavors, and baked to golden perfection with a sprinkle of sea salt on top for a delightful contrast. Ideal for holiday treats or any time you want a sophisticated twist on classic chocolate chip cookies.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 2/3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp cornstarch
• 1 tsp kosher sea salt

Wet Ingredients

• 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

Mix-Ins

• 6 oz Orange Dark Chocolate bar, chopped (brands like Lindt, Theo, Chocolove recommended)

Garnish

• Sea salt for sprinkling

Instructions

1. Melt the Butter: Place butter in a microwave-safe bowl and heat for 30-45 seconds on full strength until almost completely melted but still with some soft pieces remaining. This ensures the butter incorporates well while retaining some texture.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher sea salt until well combined. This helps distribute the leavening and thickening agents evenly.
3. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the melted butter with granulated and brown sugars on medium speed for 1 minute until creamy. Then add the orange zest and vanilla extract, continuing to beat on medium for another minute to infuse the dough with aromatic flavor.
4. Add Eggs: Add the eggs one at a time, mixing between additions to ensure they are fully incorporated, resulting in a smooth cookie batter.
5. Combine Dry and Wet Ingredients: Lower mixer speed to low and gradually add the dry ingredient mixture into the wet ingredients. Beat until just combined and the dough is soft but cohesive. Avoid overmixing to keep cookies tender.
6. Fold in Chocolate Chunks: Using a spatula, gently fold in the chopped orange dark chocolate pieces along with any leftover shavings for an even chocolate distribution.
7. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or overnight. Chilling enhances the flavors and helps maintain cookie shape during baking.
8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or baking mats to prevent sticking and ease cleanup.
9. Scoop Cookies: Use a standard cookie scoop (about 1.5 tablespoons) to form even dough balls. Place them on the prepared baking sheets, spacing at least 2 inches apart to allow spreading. Optionally, sprinkle each cookie with a pinch of sea salt for contrast.
10. Bake: Bake cookies in the preheated oven for 11-13 minutes, rotating the baking sheet halfway through to ensure even browning. Remove when the edges turn golden brown but centers remain soft.
11. Cool: Let the cookies cool on the baking sheet for 3-4 minutes to firm up before transferring them to a wire rack to cool completely, preserving their chewy texture.

Notes

• For a festive twist, try using cranberry orange dark chocolate bars during the holidays for a seasonal berry flavor.
• Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• For longer preservation, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag; they keep well for up to 3 months.
• To reheat, warm cookies in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 10-15 seconds until just warmed through.

Keywords: Orange Dark Chocolate Cookies, Chocolate Chunk Cookies, Holiday Cookies, Chewy Cookies, Orange Zest Cookies