Introduction

These Chocolate Orange Cookies combine rich cocoa and zesty orange for a unique twist on a classic treat. Soft in the center with a hint of warm cardamom, they are perfect for sharing or enjoying with a cup of tea.

A stack of four thick, soft-looking chocolate cookies with a dark brown color sits on a black wire rack over a white marbled surface. The top cookie has a single bite taken out of it, showing a moist and slightly gooey chocolate inside with visible melted chocolate chips. Small yellow and white crumbs or zest pieces are scattered on top of the cookie stack and a partially visible cookie in the foreground, adding a touch of color. The background is softly blurred with hints of orange and white shapes, focusing all attention on the rich texture and layers of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 g all-purpose flour
45 g natural unsweetened cocoa powder (not Dutch-processed)
¾ teaspoon baking soda
¼ teaspoon ground cardamom (optional)
¼ teaspoon salt
100 g granulated sugar
100 g soft brown sugar
1 Tablespoon orange zest (finely grated)
113 g unsalted butter (room temperature)
1 teaspoon pure vanilla extract
1 large egg
170 g semi-sweet chocolate chips
3 Tablespoons granulated sugar (for topping)
1 Tablespoon orange zest (finely grated, for topping)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, cardamom (if using), and salt. Set aside.
Step 2: In a large mixing bowl or stand mixer bowl, combine the granulated sugar, brown sugar, and 1 tablespoon orange zest. Rub the mixture with your fingers to release the orange oils.
Step 3: Add the room-temperature butter and vanilla extract. Beat on medium-high speed until the mixture is light and creamy.
Step 4: Add the egg and beat on medium speed until fully combined.
Step 5: Gradually fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Leave some flour streaks visible. Stir in the chocolate chips gently.
Step 6: Cover the dough and chill in the refrigerator for at least 1 hour, or up to 2 days, to firm up.
Step 7: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 8: Scoop about 1.5 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheet.
Step 9: Bake for approximately 10 minutes, until the edges are set but the centers remain soft. For extra round cookies, gently swirl a large circle cookie cutter around the hot cookies.
Step 10: While the cookies are still warm, mix 3 tablespoons granulated sugar with 1 tablespoon orange zest in a small bowl, rubbing the zest into the sugar. Sprinkle this orange sugar over the cookies.

Tips & Variations

Use fresh orange zest and rub it with the sugar to maximize the citrus flavor throughout the cookies.
Add a pinch of cinnamon along with the cardamom for a warm spice note.
For a more intense orange flavor, include a teaspoon of orange extract in the dough.
Substitute semi-sweet chocolate chips with dark or white chocolate chips to suit your taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of bread in the container. Reheat gently in a low oven or microwave for a few seconds to enjoy them warm.

How to Serve

A metal baking tray lined with light brown parchment paper holds nine round, dark brown chocolate cookies with visible cracks on their soft surface. A woman's hand is gently lifting one cookie with a round black cookie cutter, showing its slightly domed shape and soft texture. The baking tray rests on a cooling rack, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of natural unsweetened cocoa?

Natural cocoa powder is preferred for this recipe as it reacts with the baking soda to help the cookies rise. Using Dutch-processed cocoa may alter the texture and rise but will still produce tasty cookies.

How can I make these cookies vegan?

To make a vegan version, replace butter with a plant-based margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg. Ensure your chocolate chips are dairy-free as well.