Chocolate Orange Cookies with Orange Zest

Close up of a two orange chocolate cookies, one with a bite out of it, topped with orange zest surrounded by more cookies, chocolate chips, and orange zest.

5 from 3 votes

These double chocolate orange cookies feature rich cocoa, fresh orange zest, and chocolate chips for a bold citrus-chocolate flavor combo reminiscent of those smackable chocolate oranges from the 90s. Soft, chewy, and incredibly delicious!

*A single batch will make approximately 20 cookies*

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 165kcal

Author: Meredith

Equipment

Large Mixing Bowl OR Stand Mixer Bowl
Hand Mixer OR Stand Mixer (you can also mix by hand!)
Measuring Cups
Measuring Spoons
Cookie Sheets
Medium Cookie Scoop (not required, but helpful)
Citrus Juicer
Hand Zester

Ingredients

½ Cup unsalted butter, softened
½ Cup brown sugar (light or dark)
½ Cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 Tablespoons fresh-squeezed orange juice
2 teaspoons fresh orange zest
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ Cup unsweetened cocoa powder
1 Cup all-purpose flour
1 Cup semi-sweet chocolate chips (plus additional for topping if desired)

Instructions

Cream the butter and sugars. In a large bowl or the bowl of a stand mixer, beat together the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and uniform.
½ Cup unsalted butter, softened, ½ Cup brown sugar, ½ Cup granulated sugar
Add the wet ingredients and orange zest. Add the remaining wet ingredients and orange zest, and continue to mix until everything is well incorporated.
1 large egg, 1 teaspoon pure vanilla extract, 2 Tablespoons fresh-squeezed orange juice, 2 teaspoons fresh orange zest
Slowly mix in the dry ingredients, starting with the baking soda, baking powder, and salt. Then mix in the cocoa powder and flour and stir until a uniform dough forms and no dry streaks remain.
½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ Cup unsweetened cocoa powder, 1 Cup all-purpose flour
Fold in the chocolate chips. Gently stir in the chocolate chips until they're evenly distributed throughout the dough.
1 Cup semi-sweet chocolate chips
Chill the dough. Cover the bowl and refrigerate for at least 1 hour (up to overnight). This helps prevent the cookies from spreading too much and makes the dough easier to handle.
Scoop and bake. Preheat your oven to 350°F. Using a medium cookie scoop (or approximately 2 Tablespoons) scoop dough onto your baking sheet, placing dough balls 2 inches apart. If desired, press 3-4 extra chocolate chips on top of each dough ball for a prettier presentation.
Bake for 8 to 10 minutes. For chewy cookies, be sure not to overbake! A few visual clues to help you know they're ready to come out include the cookies no longer looking shiny/wet and the cookies will bounce back slightly when gently pressed with a finger.
Cool the cookies. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Video

Notes

Variation Ideas:

Use milk chocolate chips. Swap the semi-sweet chocolate chips for milk chocolate if you prefer a sweeter, creamier chocolate flavor.
Try dark chocolate chips. Dark chocolate creates a more sophisticated, less sweet flavor that really lets the orange shine through.
Use chocolate chunks. Instead of chips, try chopping a chocolate bar into chunks for bigger pockets of melty chocolate in each bite.
Add white chocolate chips. Mix in some white chocolate chips along with the semi-sweet for a fun twist on the chocolate-orange combo.

Storage: Store fully cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze these, either as dough balls or after baking!

Freezing cookie dough: Scoop the chilled dough into balls, place them on a baking sheet, and freeze until solid (about 1 hour). Transfer the frozen dough balls to a labeled freezer bag and freeze for up to 3 months. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Freezing baked cookies: Place cooled cookies in a freezer-safe container or zip-top bag with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes before enjoying.

Nutrition