Chocolate Orange Cookies
Deliciously thick, soft, and chewy chocolate cookies packed with fresh orange zest, chocolate chips, and chunks of Terry's Chocolate Orange. An irresistible treat for chocolate orange lovers!
Servings: 17 cookies
Ingredients
- 187 g plain/all-purpose flour
- 50 g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 115 g unsalted butter melted
- 150 g light brown sugar
- 50 g caster or granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 90 g chocolate chips
- 1 Terry's Chocolate Orange roughly chopped
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper or a silicone baking mat. Set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the melted butter, light brown sugar, and caster sugar until combined.
- Add the egg, vanilla extract, and orange zest, and whisk until smooth and combined.
- Add the dry ingredients and mix until just combined. Gently fold in the chocolate chips and chopped Terry's Chocolate Orange pieces.
- Roll the dough into balls, approximately 56g each, or use a medium cookie scoop. Place onto the prepared baking tray, leaving enough space between each one for spreading.
- Bake for 10–12 minutes, or until the edges are set and the centres are still slightly soft. The cookies will firm up as they cool.
- Leave to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Cocoa powder: Use unsweetened cocoa powder, not drinking chocolate or hot chocolate powder.
Orange flavour: For a more intense orange flavour, replace the vanilla extract with orange extract.
Chocolate: Milk, dark, or semi-sweet chocolate chips all work well. If Terry's Chocolate Orange is unavailable, another orange-flavoured chocolate bar can be used.
Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Make ahead: Cookie dough balls can be refrigerated for up to 5 days or frozen for up to 3 months. Bake straight from frozen, adding a little extra baking time if needed.