Dark Chocolate Orange Cookies Recipe

Introduction

These Dark Chocolate Orange Cookies combine rich chocolate with a bright citrus zing, creating a delightful treat perfect for any occasion. Crisp on the outside and tender inside, they offer a sophisticated twist on classic cookies.

Ingredients

• 1 cup Salted Butter (softened)
• 1/3 cup Granulated Sugar
• 1/4 cup Light Brown Sugar
• 1 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1 cup Dark Chocolate Chips (or semi-sweet chocolate)
• 2 tsp Fresh Orange Zest (plus extra for garnish)
• 1 piece Egg (for egg wash)
• 1-2 cups Turbinado Sugar (for rolling)

Instructions

1. Step 1: In a large mixing bowl, beat the softened salted butter with granulated sugar and light brown sugar until light and fluffy, about 5 minutes. Mix in vanilla extract until well combined.
2. Step 2: Gradually add the all-purpose flour on low speed until no streaks remain. Fold in the dark chocolate chips and fresh orange zest evenly.
3. Step 3: Divide the dough into two equal halves. Shape each half into a log, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
4. Step 4: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
5. Step 5: After chilling, brush each dough log with a beaten egg wash. Roll the logs in turbinado sugar until fully coated.
6. Step 6: Slice the logs into ½-inch thick rounds and place them on the prepared baking sheets.
7. Step 7: Bake for 12–14 minutes, or until the cookie edges are just golden brown. Let them cool on the pan for 10 minutes, then transfer to a wire rack.
8. Step 8: Optionally, garnish with extra orange zest and a sprinkle of flaky sea salt before serving.

Tips & Variations

• Use high-quality dark chocolate chips for a richer flavor.
• For a stronger citrus note, add a little fresh orange juice to the dough.
• Substitute turbinado sugar with coarse sanding sugar if unavailable.
• Chilling the dough overnight enhances the cookie’s texture and flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, place a slice of bread in the container to absorb moisture. Reheat gently in a warm oven if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of turbinado sugar for rolling?

Yes, regular granulated sugar can be used, but turbinado sugar adds extra crunch and a slight molasses flavor that complements the cookies.

How do I prevent the cookies from spreading too much?

Make sure the dough is well chilled before slicing and baking. The chilled logs hold their shape better and reduce spreading during baking.

Dark Chocolate Orange Cookies Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

These Dark Chocolate Orange Cookies combine the rich, deep flavors of dark chocolate with the zesty brightness of fresh orange, creating a delightful shortbread-style cookie. Rolled in turbinado sugar for a crunchy, caramelized exterior, these cookies offer a perfect balance of sweetness, texture, and citrus aroma, ideal for any occasion or as a sophisticated treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Mixture

• 1 cup Salted Butter (softened)
• 1/3 cup Granulated Sugar
• 1/4 cup Light Brown Sugar
• 1 tsp Vanilla Extract

Dry Ingredients

• 2 1/4 cups All-Purpose Flour
• 2 tsp Fresh Orange Zest (plus extra for garnish)
• 1–2 cups Turbinado Sugar (for rolling)

Add-ins and Others

• 1 cup Dark Chocolate Chips (or semi-sweet chocolate)
• 1 piece Egg (for egg wash)

Instructions

1. Mix Butter and Sugars: In a large mixing bowl, beat 1 cup of softened salted butter with 1/3 cup granulated sugar and 1/4 cup light brown sugar until the mixture is light and fluffy, about 5 minutes. Mix in 1 teaspoon of vanilla extract until well combined.
2. Add Flour and Flavorings: Gradually add 2 1/4 cups of all-purpose flour on low speed until no streaks remain. Then fold in 1 cup of dark chocolate chips and 2 teaspoons of fresh orange zest, ensuring an even distribution throughout the dough.
3. Shape and Chill Dough: Divide the cookie dough into two equal halves. Shape each half into a tight log using plastic wrap. Refrigerate the wrapped logs for at least 2 hours or overnight to firm up.
4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and for easy clean-up.
5. Prepare Logs for Baking: After chilling, brush each dough log gently with an egg wash made from 1 beaten egg. Roll the logs evenly in turbinado sugar to create a crunchy exterior.
6. Slice and Arrange: Slice the coated logs into ½-inch thick rounds and arrange them spaced apart on the prepared baking sheets.
7. Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges are just golden brown. Once baked, cool the cookies on the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Garnish and Serve: Optionally garnish the cookies with extra orange zest and a sprinkle of flaky sea salt for added flavor and elegance before serving.

Notes

• For best flavor, refrigerate the dough logs overnight to enhance the orange zest infusion and texture.
• You can substitute dark chocolate chips with semi-sweet or bittersweet chocolate for varied sweetness.
• If you do not have turbinado sugar, coarse sugar or sanding sugar can be used for rolling.
• Make sure not to slice the logs too thinly; ½-inch thickness helps achieve the right texture and baking time.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: dark chocolate orange cookies, chocolate cookies, orange zest cookies, shortbread cookies, holiday cookies, turbinado sugar cookies