Chocolate orange would have to be one of my all time favourite combinations. I’ve made so many chocolate orange recipes, but the thing is I never tire of this combination. It’s just so delicious, and almost magical.
These Chocolate Orange Cookies are a little different to your usual cookies in that it involves creaming eggs and sugar. The trick with them is to make sure that you whisk the eggs and sugar until they form creamy ribbons. Under whisk them and you will end up with one giant cookie puddle on your baking sheet – delicious, but not really what we’re aiming for. 
These cookies are wonderful treats, but even better when given as a handmade gift to friends. And lets face it, not many people are going to refuse a chocolate gift are they?
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Wicked Chocolate Orange Cookies
- Total Time: 20 minutes
- Yield: 8 cookies 1x
Description
These Wicked Chocolate Orange Cookies combine rich chocolate with zesty orange for a magical flavor experience, perfect for gifting or indulging.
Ingredients
- 200g of 70% cocoa chocolate, chopped
- 60g of butter
- 2 large eggs
- 1/2 cup (120 ml) of brown sugar
- 1/3 cup (80 ml) of white sugar
- zest of 1 very large orange - if your orange isn't particularly big use 2
- 1/2 cup (120 ml) of plain (all purpose) flour
- 1/3 cup (80 ml) of cocoa
- 1/2 tsp of baking soda
- 200 grams of dark chocolate chips (I used Lindt 70% cocoa chocolate chopped into chunks)
Instructions
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
- Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water, or in the microwave in short bursts. Stir until smooth and set aside to cool slightly.
- In the bowl of an electric mixer fitted with a whisk attachment, add the eggs, brown sugar, and white sugar. Whisk on high speed until the mixture forms thick, creamy ribbons, about 5-7 minutes.
- Gently fold the melted chocolate mixture into the egg mixture using a spatula, being careful not to deflate the eggs.
- Fold in the orange zest and flour until just combined.
- Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10 minutes, or until the edges are set and the tops are shiny and cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the eggs and sugar are whisked until they form thick, creamy ribbons to avoid flat cookies.
- These cookies make excellent gifts.
- Store in an airtight container for up to a week.
- If your orange isn’t very large, use two for the zest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 20
- Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 35
If You Liked This Recipe, You’ll Love These
- Glazed Orange Pound Cake with Orange Zest
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- Strawberry Basil Window Cookies
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Frequently Asked Questions
Why is whisking the eggs and sugar to thick ribbons so critical?
The article identifies this as the one pitfall of the recipe: if the eggs and sugars are not beaten to thick, creamy ribbons (about 5-7 minutes on high speed), the cookies will spread into one giant flat puddle on the baking sheet rather than holding their shape.
How much orange zest should I use?
The recipe calls for the zest of 1 very large orange. The recipe and notes both specify that if your orange is not particularly large, you should use 2 oranges to get the full citrus punch against the 200 g of 70% dark chocolate.
How long do these cookies keep?
Stored in an airtight container they keep for up to a week, making them well-suited as a handmade gift — which both the article and the notes suggest.
